Heat a wok or large sauté pan on high heat. If you drop a couple drops of water into the pan and the droplets dance around instead of sizzling, then the pan is ready.
Add the avocado oil to the pan, immediately followed by the bell pepper, broccoli florets, sugar snap peas, and the white parts of the green onions. Season with a pinch of salt and toss to coat. Stir fry for 1-2 minutes, tossing frequently.
Add the garlic, shrimp, and pineapple, and toss. The potato starch may stick to the pan - that's ok, just scrape and keep tossing for about 30-60 seconds.
Add the sauce and toss to coat. It should begin to thicken - if it gets too thick and pasty, add water 1/2 cup at a time until the right consistency is achieved. To finish, season with salt to desired taste.
Serve over steamed cauliflower rice, topped with the green parts of the green onions.