1. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high until shimmering. Add carrot and cook, stirring occasionally, 2 minutes. Add snap peas and salsa, season with salt and pepper to taste, and cook, stirring frequently, until carrots are just tender, about 2 more minutes; transfer to a medium bowl.
2. Heat remaining 1 tablespoon oil in now-empty skillet until shimmering. Add rice and cook 2 minutes, stirring occasionally, then stir in vegetables and shrimp.
3. Add marinade and continue to cook, stirring occasionally, until rice is beginning to brown, about 2 more minutes; season with salt and pepper to taste. Divide among four bowls and sprinkle with cilantro; serve with lime wedges.
Source: Hannaford fresh Magazine, May - June 2020