Toss together shrimp and cornstarch in a bowl. Heat a large skillet or wok over high heat. Add 1 tablespoon oil to pan, swirling to coat the bottom. Add shrimp; stir-fry 4 minutes or until shrimp turn pink. Remove shrimp from pan, placing in a medium bowl.
Add 1½ teaspoons oil to pan, swirling to coat the bottom. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp in bowl.
Add vegetables to pan, and cook about 3 minutes or until heated through. Stir in shrimp mixture, soy sauce, rice vinegar, honey, and crushed red pepper; bring to a boil. Cook 1 minute or until shrimp are done and vegetables are crisp-tender.
Prepare riced cauliflower according to package directions. Serve stir-fry over cauliflower “rice.”