In a large skillet over medium heat, cook the bratwurst, turning occasionally until done, about 15 minutes. Once done, remove from the skillet, cut into rounds and set aside.
In the same skillet over medium heat, add the coconut oil. When the coconut oil has melted and is hot, add the onion and sauté, stirring occasionally, until it begins to soften, 2-3 minutes. Add the peppers and the broccoli, sauté for another 2-3 minutes, stirring every 30 seconds or so.
Add the zucchini, yellow squash, and sausage and stir until well combined. Cook for another minute or two.
Increase the heat to medium-high, and add the shrimp, apple cider vinegar, and all of the seasonings. Stir until well combined and everything is evenly coated with the seasonings. Cover and let cook for 1 minute. Uncover, stir to ensure even cooking, cover again, and let cook for another minute. Lower the heat to medium and repeat stirring and covering until the shrimp are pink, about 5 minutes. When the shrimp are cooked through, immediately remove from the heat and serve with cauliflower rice, jasmine or basmati rice, and top with the minced parsley. Offer a Sriracha-style hot sauce on the side.