Combine onion powder, garlic powder, smoked paprika, salt, and black pepper in a small bowl and mix well.
Mix the shrimp and spice mixture in a large bowl until thoroughly combined.
Heat olive oil in a cast iron skillet over medium heat.
Add the shrimp and cook for 1 to 2 minutes per side until pink and cooked through, then remove and set aside.
Add the remaining tablespoon of olive oil, white onions, and red bell peppers to the same skillet.
Cook for approximately 4 minutes, stirring occasionally.
Stir in chicken broth and asparagus, cover, and cook for 2 minutes, stirring occasionally.
Add zucchini, replace the lid, and cook for an additional 3 minutes.
Return the cooked shrimp to the skillet.
Heat for 30 to 60 seconds until warmed through.
Garnish the dish with fresh parsley.
For meal prep, divide cauliflower rice and the shrimp mixture into four glass containers, cover, and refrigerate for up to 4 days; reheat in the microwave for 2 minutes.
