Preheat grill or broiler.
In a large bowl, combine 2 tablespoons coconut milk, Serious Foodie Asian Fusion Sweet/Spicy Rub or red curry paste, 1/2 teaspoon salt, and 2 teaspoons lime juice.
Add shrimp to bowl and toss to coat.
Arrange shrimp on a grill or broiler pan and cook, turning once, 2 - 3 minutes per side. Cover with foil and set aside.
Heat remaining 3 tablespoons of coconut milk in a large pan. Add cauliflower, onion, pepper, carrot, and cabbage.
Cook 10 minutes. Stir in Serious Foodie Sri Lanka Coconut Lime Hot Sauce or 1 tablespoon other garlic chili paste. Add remaining 1 tablespoon lime juice and 1 teaspoon salt.
Cook 10 more minutes until vegetables are crisp tender.
Serve cauliflower rice topped with shrimp and garnished with green onions and cilantro.