Combine cauliflower, ginger, and red peppers for a healthy dish with a kick. Cauliflower "rice" has become so popular that you can often find prericed cauliflower in packages in the produce section of the supermarket.
Thaw shrimp, if frozen. Working in batches, in a food processor cover and pulse cauliflower four to six times or until chopped into rice-size pieces.
In an extra-large skillet or wok heat sesame oil over medium heat. Add eggs and cook, without stirring, until set, turning once (if using a wok, tilt wok while cooking to make an even layer of egg). Remove and slice cooked egg.
Rinse shrimp; pat dry. In skillet or wok heat olive oil over medium-high heat. Add ginger and garlic; cook and stir 30 seconds. Add cabbage and carrots; cook and stir 2 minutes or until vegetables start to soften. Add cauliflower; cook and stir 4 minutes or until cauliflower starts to soften. Add shrimp, salt, and crushed red pepper; cook and stir 2 minutes or until shrimp are opaque. Add cooked egg and green onions; cook and stir until egg is heated through.
Sprinkle shrimp mixture with cilantro. Serve with lime wedges.