Cut the cauliflower into florets.
Pulse the cauliflower florets in a food processor until it breaks down into rice-sized pieces. Set aside.
Heat 1 tablespoon oil in a large pan or wok over medium-high heat.
Add shrimp to the heated oil and season with salt and pepper.
Cook shrimp for 2 to 3 minutes, or until shrimp is pink and no longer transparent.
Remove shrimp from pan and set aside.
Place the pan back over medium-high heat.
Pour eggs into the pan and quickly scramble.
Remove from pan and set aside.
Place the pan back over medium-high heat and heat remaining oil.
Add white parts of the green onions and saute for 30 seconds.
Stir in garlic and ginger, and continue to cook for 30 seconds, or until fragrant.
Add the carrots and peppers; cook until crisp-tender, about 3 minutes.
Add the peas and cauliflower "rice," and stir to combine.
Reduce heat to medium and continue to cook for 4 more minutes, stirring occasionally.
Stir in the cooked eggs, shrimp, and soy sauce.
Taste and add more soy sauce, if needed.
Garnish with basil leaves and serve.