Heat 2 tablespoons olive oil in a large skillet on medium-high. Season shrimp with salt and pepper. Once heated, add shrimp in a single layer. Cook for 3 minutes per side. Remove and set aside.

Add 1 more tablespoon olive oil to the skillet, along with red onion. Cook for 3 to 5 minutes, then add in carrots, garlic and ginger. Stir to combine and cook for an additional 3 minutes.

Pour in frozen riced cauliflower and stir to combine. Cook until cauliflower rice is thawed and water is released. Add in peas, coconut aminos and sesame oil, stirring to coat evenly. Continue cooking for about 10 minutes, until cauliflower bits just begin to get crispy.

Push the mixture aside in the pan, making room in one side of the skillet. Reduce heat to low. Pour in whisked eggs and use a spatula to move the eggs around and scramble. Chop into small bits and fold into the rest of the dish. Return shrimp back to the pan and stir.

Garnish with sliced green onions (optional) and serve.