Heat saucepan over medium-high heat. Add 1 teaspoon canola oil, swirling to coat pan. Add ginger. Sauté 30 seconds. Add rice and ¼ teaspoon salt. Stir and cook 1 minute, or until coated. Add 1 cup coconut milk and ¼ cup water. Bring to a boil. Cover. Reduce heat to medium-low. Simmer 15 minutes, or until liquid is absorbed. Meanwhile, fill large saucepan with water. Bring to a boil. Add peas. Cook 3 minutes, or until tender-crisp. Drain. Combine snap peas, remaining 1½ teaspoons canola oil, and ⅛ teaspoon salt in bowl. Toss to coat. Set aside. Combine remaining pinch of salt, shrimp, garlic, brown sugar, olive oil, and chili paste in medium bowl, stirring well to coat shrimp. Heat medium nonstick skillet over medium-high heat. Add shrimp. Cook 1½ minutes on each side, or until just cooked through. Stir in remaining 2 tablespoons coconut milk and lime zest. Cook 30 seconds, stirring frequently. Fluff rice with fork. Stir in cilantro. Serve shrimp and snap peas over rice. Serves 4–6.