In a large bowl or zip lock bag combine shrimp, salt, cumin, chile powder, oregano, garlic powder, and lemon or lime juice. Mix well and toss shrimp to coat. Place into the refrigerator and let marinate for 10 minutes.
In a large skillet heat coconut oil. Add shrimp with the marinade and cook while stirring for 3 minutes or until the shrimp are pink.
Spoon shrimp and onto a bed of chopped iceberg lettuce, bell peppers, and tomatoes. Top with cilantro, broccoli sprouts, and green onions.