In a large non-stick skillet add 1 ½ tsp sesame oil and heat over medium-high. Add shrimp , and cook 2- 3 minutes ( until pink). Remove from pan and set aside.
Return pan to medium heat. Add 1 ½ tsp sesame oil. ( if you prefer not to use oil, omit oil and spray pan with cooking spray). Add eggs and a pinch of salt and scramble until eggs are cooked. Remove from pan and set aside.
Return pan to medium-high heat. Add remaining 1 Tbsp sesame oil . Add garlic, onions and ginger, stirring often until onions have become translucent, about 3-4 minutes. Add cauliflower, peas and carrots. Continue cooking until vegetables are just tender , approx. 4- 5 minutes, (making sure not to overcook or the cauliflower will become too soggy)
Stir in soy sauce(or coconut aminos) , shrimp, eggs, salt and pepper to taste. Top with green onions.