1.In a large nonstick fry pan, add butter or oil to pan over medium heat and toss in corn, peas, and grated carrot along with one bag of thawed cauliflower rice. Saute until hot. Let the cauliflower start to get a little color then take off heat, pour onto a serving plate and cover with foil to keep warm.
2.Using the same pan, add olive oil and heat on medium. Toss in shrimp. Cook for about 2 minutes. Grab your jar of sauce and shake it up baby! Now, pour over shrimp. Cook for about 1 minute or so until you have a bubbling mixture. The sauce should now be nice and thicken.
3.Grab the serving plate and spoon the shrimp over the cauliflower rice. Serve up and enjoy!