Prepare the marinade by combining the coconut aminos, minced garlic, agave, and lemon juice. Pat dry the shrimp and then add them to the mixture. Let this sit to marinate while you make the rice.
Add the rice, onion, coriander, paprika, saffron, turmeric, sea salt and vegetable broth to a medium sauce pan. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes or until moisture is absorbed. Remove from heat, fluff lightly with a fork, then cover and let steam for another 5-10 minutes. Add vegan butter and stir to combine. Season to taste with salt and pepper.
In a large frying pan, heat 1 tbsp olive oil over medium-high until shimmering and very hot. Using tongs, take the shrimp out of the marinade and lay in the pan in a single row. Cook 45 seconds on the first side and then flip. Add the reserved marinade to the pan and cook the shrimp another minute or so until pink. Remove from heat. Season generously with salt and pepper.
Divide the rice between the bowls, then lay the shrimp on top of the rice. Pour over a spoonful or two of the reserved marinade from the pan. Squeeze a little bit of lemon juice over each bowl, then sprinkle green onions over the top. Serve immediately!