Start by making the sauce. In a small mixing bowl, whisk all the ingredients for the sauce. Briefly set aside.
Next, prep the cauliflower “rice.” Add half of the cauliflower florets to the bowl of a food processor. Pulse until the florets become coarse granules that resemble rice. (Be careful not to overprocess, or you’ll end up with cauliflower mush.) Transfer the cauliflower rice to a large bowl. Repeat this process until all of the cauliflower has been riced. Briefly set aside.
Time to cook the shrimp! Place a bowl or plate by the stove. (The shrimp will cook very quickly, and you want to get them out of the pan as soon as they’re done!) Heat 1 tablespoon of the sesame oil in a large nonstick skillet over medium-high heat. When the oil is hot and shimmering, add the shrimp to the pan in an even layer. Cook for about 1 minute, shaking the pan regularly, until the shrimp are just pink and barely opaque (reallllly try not to overcook them, peeps, they’re going to cook more later on), and transfer them to the waiting bowl/plate by the stove.
Reduce the heat to medium and add the remaining tablespoon of sesame oil, swirling to coat the bottom of the pan. Add the onion and cook for about 3 minutes until soft and translucent. Add the carrots and snow peas and cook for about 2 minutes, just until tender. Add the cauliflower rice to the pan, and cook for another 2-3 minutes, stirring periodically, until the rice is tender but not mushy.
Push the rice to one side of the pan. Crack the eggs into the empty half of the pan and scramble with a spatula for 1-2 minutes until set. Mix the eggs into the rice.
Add the cooked shrimp and sauce to the pan, folding everything together with a spatula. Cook for 1 minute to allow the flavors to combine. Divide the rice among bowls, garnish with scallions and sesame seeds, and serve with Sriracha (if using).