Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of the oil. Season the shrimp with salt and pepper and once the pan is very hot, add the shrimp. Cook for 3 to 4 minutes until bright pink and just cooked through. Remove to a plate and set aside.Add another tablespoon of the oil and cook the chard until wilted, about 3 minutes. Season with salt and remove from the pan with any of its liquid and set aside on a paper towel-lined plate to remove excess moisture.Add the remaining oil to the pan and add in the scallion, cook for 2 to 3 minutes.Add in the garlic and the carrots and season with salt. Add in the cauliflower rice and toss to combine and then leave undisturbed for 1 to 2 minutes to get a little crispy. Toss again and let cook for an additional minute undisturbed. Stir in the lima beans.In a small bowl, combine the ginger, tamari, and pepper flakes if using.Add the shrimp and the chard back to the pan and toss to combine.Pour in the ginger and tamari mixture to coat all of the veggies and shrimp. Spoon the fried rice into two bowls and top with remaining scallions, crushed peanuts, and lime.