Shrimp cook quickly (under 5 minutes), and a big batch takes just a couple of minutes more than a small one. Reheat for just a minute, or the shrimp may become rubbery. For even more coconut flavor, replace the 1/4 cup water in the rice mixture with coconut water.
2 1/2 teaspoons canola oil, divided
1 teaspoon minced peeled fresh ginger
1 cup uncooked jasmine rice
3/4 teaspoon kosher salt, divided
1 cup plus 3 tablespoons light coconut milk, divided
1/4 cup water
1/4 cup chopped fresh cilantro
2 1/2 pounds medium shrimp, peeled and deveined (about 70)
Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add minced ginger; sauté 30 seconds. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring to coat. Add 1 cup coconut milk and 1/4 cup water to pan; bring to a boil. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed. Fluff rice with a fork. Stir in chopped cilantro.
Combine 3/8 teaspoon salt, shrimp, garlic, brown sugar, olive oil, and sambal oelek in a large bowl, stirring well to coat shrimp. Heat a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 1 1/2 minutes on each side or until just cooked through. Place cooked shrimp in a large bowl. Repeat procedure with remaining shrimp. Return cooked shrimp to pan. Stir in remaining 3 tablespoons coconut milk and lime rind, and cook 30 seconds, stirring frequently. Reserve 4 cups shrimp mixture (about 45 shrimp).
Bring a large saucepan filled with water to a boil. Add sugar snap peas; cook 3 minutes or until crisp-tender. Drain. Combine snap peas, remaining 1 1/2 teaspoons canola oil, and remaining 1/8 teaspoon salt in a bowl; toss to coat. Serve snap peas with rice and remaining 2 cups shrimp mixture.
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