Thai Shrimp and Rice

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add chopped garlic and sliced scallions, stirring constantly for 1 minute until fragrant.

Pour in the coconut milk and bring to a simmer, stirring occasionally.

Stir in jasmine rice, shredded carrots, and salt, mixing until the rice is evenly coated with the coconut milk.

Reduce heat to medium-low, cover with a lid, and simmer until the rice is mostly cooked and liquid is absorbed, about 12-15 minutes.

Add the peeled and deveined shrimp, stirring to distribute evenly throughout the rice mixture.

Add snow peas and stir well, continuing to cook uncovered for 3-4 minutes until the shrimp turns pink and is cooked through.

Remove from heat and sprinkle lime zest over the top, gently folding it in with a fork to combine.

Divide into bowls and serve immediately while hot.