Thaw the shrimp with running cold water before cooking.
Shred the cauliflower into breadcrumb-size pieces using a box grater or food processor.
Add 1 tablespoon oil to a large skillet or wok over medium-high heat. Then add shrimp.
Season with salt and pepper to taste, frying for about 1 minute per side. Remove from heat and set aside.
Add the remaining oil to the skillet, then add carrots, garlic and ginger, frying for about 1 minute or until fragrant.
Add the cauliflower pieces to the pan and sauté for 5 minutes.
Add the peas, soy sauce, and fry for another minute.
Make some space in the middle of the pan and add in the beaten eggs. Scramble the eggs using a spatula or spoon, and then mix into the cauliflower.
Add the cooked shrimp and toss with green onion. Serve and enjoy!