Begin by cooking the rice according to the package directions. When rice is finished cooking, stir in 1 clove minced garlic to the rice.
Meanwhile, in a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add shrimp and cook just until pink and semi-opaque. Season with salt and pepper. Transfer to plate and drizzle with juice of 1 lime.
In the same skillet, heat remaining 2 Tbsp. Add carrot and onion and cook until the onion becomes translucent and carrot is soft; about 5-6 minutes. Add remaining garlic and season with salt and pepper.
Add the shrimp, and any juices, to the vegetable mixture and stir to combine. Stir in the cilantro and hot sauce. Cook to warm through, about 2-4 minutes. Remove from heat.
In a stockpot, heat water to just boiling then reduce to simmer. Crack the eggs into the water, spacing them apart. Simmer for 3-4 minutes until the whites are set and the yolk is still slightly runny. Transfer to plate using slotted spoon.
Divide the cooked rice evenly among 4 bowls. Top with shrimp and vegetable mixture then one egg each. Add some shredded cabbage and garnish with extra cilantro, if desired, and remaining lime cut into wedges.