Place colander inside large bowl and place large bowl in sink
Remove frozen shrimp from bag and place in colander, fill bowl (and by default colander) with cool water and leave tap set to a light constant stream to defrost
Once defrosted, peel shrimp and place on paper towel lined plate (pat to dry with paper towels) and place in refrigerator until ready to cook
Sauté onions, peppers, cabbage and a large pinch of salt in large pan with 2 TBSP Persian Lime Olive Oil until tender crisp.
Add 2 tsp Coconut Balsamic to vegetable mix and raise heat too high. Stir vigorously for 1-2 minutes then remove veggies to bowl, set aside and wipe out pan
Add 2TBSP Persian Lime Olive Oil to large sauté pan and place over medium-high heat
Once pan is hot, add both bags of frozen riced cauliflower along with 1tsp salt and the juice of 1 lime, cook 5-7 minutes or until desired tenderness is reached, in the last two minutes of cooking add 1TBSP Coconut Balsamic and stir. Once done remove to a bowl, set aside and wipe pan.
Heat 1TBSP Persian Lime Olive Oil in large sauté pan over medium-high heat
Lightly salt shrimp and place 1/2 the shrimp in hot pan working quickly, place shrimp in clockwise fashion being careful not to overcrowd the pan. Once you have finished placing the last shrimp in the pan start from the beginning and flip shrimp to cook on opposite sides.
Once last shrimp has been flipped add 1TBSP Coconut Balsamic and stir/flip shrimp while balsamic caramelizes (about a minute). Wipe pan clean and repeat process for remainder of shrimp
Layer cauliflower rice, veggies and shrimp into bowls and top with pineapple, cilantro, sriracha and lime wedges to taste