In the bowl of a food processor, pulse broccoli until crumbs.
In a medium saucepan over medium heat, add broccoli, chicken broth and coconut milk. Cook until thick, approximately 3-5 minutes. Stir in salt, nutritional yeast, onion powder, and Chinese five spice. Keep warm over low heat until ready to serve.
In a small bowl, toss shrimp with salt and cayenne.
In a small skillet over medium heat, melt coconut oil. Add shrimp and cook until pink, 1-2 minutes. Remove to a plate.
In a medium saucepan over medium heat, add hot sauce, stevia, erythritol, garlic, salt and lemon zest for the sauce. Bring to a boil and simmer until thickened, approximately 2 to 3 minutes.