Melt half of the coconut oil in a large saucepan placed over a medium heat.
Add the garlic, onion, carrots, and celery. Saute until vegetables are tender (about 5 minutes).
Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.
Add in the chicken broth, cumin, turmeric, coriander, and coconut milk, and stir together.
Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
OPTIONAL: Use an immersion blender to puree some of the soup while leaving some larger pieces. If you don't have an immersion blender, you can remove about 1/2 of the soup and puree in a blender or food processor but use caution blending hot liquids. There should always be a vent for heat to escape.
Melt the other half of the coconut oil in a frying pan over medium heat. Add the raw shrimp and cook (turning occasionally) until they are just barely pink throughout.
Serve the chowder with the shrimp, bacon, and chopped green onions as shown. See notes for more options.
NOTE: You could also cook the shrimp in the chowder to give the chowder the flavor of the shrimp.