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In a large pan, heat the olive oil on medium-high heat. Add in the sliced carrots, and cook until they just begin to soften, about 3 minutes.
Add the red pepper, red onion, Habanero pepper, ginger and garlic into the pan and turn down to medium heat. Cook, stirring frequently, until the veggies are tender, about 5 minutes.
Add in the nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until the spices are fragrant, just about a minute or so.
Pour in the coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice and a pinch of salt. Turn the temperature up to medium-high and bring to a boil. Boil for 1 minute.
Once boiled, reduce the heat to medium and simmer, stirring occasionally, until the sauce begins to thicken, about 8-10 minutes.
While the sauce cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"
Place the cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. You can also steam in the oven if you prefer not to use a microwave. Set aside
Once the sauce has thickened, turn the heat down to medium-low and stir in the shrimp. Cover and cook until the shrimp are opaque, about 2-3 minutes.
Stir in the cilantro and divide the cauliflower rice between two plates.
Scoop the stew over the rice and DEVOUR.