Add creole seasoning, black pepper, garlic powder, onion powder, chili powder, and paprika in a small bowl and mix well. In a separate bowl, combine flour and cornstarch.
Dip shrimp into cornstarch and flour mixture, and shake off excess. Toss shrimp with 2 teaspoons of seasoning mixture, and set aside
Melt 1/2 Tablespoon butter in large skillet. Add eggs to skillet and scramble. Remove eggs and set aside. Wipe skillet clean.
Melt 1 Tablespoon butter in skillet. Add carrots, celery, and onion, and saute for 3-4 minuets, until soft. Add corn, peas and garlic, and saute for about 2 minutes.
Add soy sauce, oyster sauce, fresh ginger, remaining seasoning and scrambled egg. Combine well, until rice is warmed through. Turn heat to low.
In separate pan, add remaining butter plus oil, and melt butter over medium heat.
Add shrimp in a single layer. Cook shrimp approximately 2 minutes per side. Shrimp will overcook very quickly, so keep an eye on it! It's time to turn the shrimp when it begins to curl up from the bottom
Add shrimp to rice mixture, and combine well. Top with spring onions, and serve