Pat the shrimp completely dry with paper towels, then place them in a bowl and toss with arrowroot powder, sea salt, and black pepper until lightly coated.
In a small jar or bowl, whisk together the honey, tamari, minced garlic, and grated fresh ginger to create the glaze.
Heat the avocado oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and slightly crispy, then remove from the pan and set aside.
In the same skillet, add the broccoli florets and sliced red bell pepper with a splash of water. Cover for 2 minutes to steam-sauté until they reach a crisp-tender texture.
Add the cauliflower rice to the skillet with the vegetables and stir-fry for 3 minutes until the moisture has evaporated and the rice is tender.
Return the shrimp to the pan, pour the honey-garlic glaze over everything, and toss for 1 minute until the sauce thickens and coats the ingredients.
Remove from heat, drizzle with sesame oil, and serve immediately.