Follow these simple steps to prepare your Shrimp and Coconut Rice Bowl:

1. Rinse the Rice: Place the jasmine rice in a fine mesh strainer and rinse it under cold water until the water runs clear. This step helps remove excess starch for fluffier rice.

1. Cook the Rice: In a medium saucepan, combine the rinsed rice and coconut milk. Bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes, or until the rice is tender and the liquid has been absorbed.

1. Prepare the Shrimp: While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.

1. Add Shrimp: Add the peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook for about 3-4 minutes, until the shrimp turn pink and opaque.

1. Add Vegetables: Stir in the diced red bell pepper and sugar snap peas. Continue cooking for another 2-3 minutes until the vegetables are tender but still crisp.

1. Flavor the Dish: Drizzle the soy sauce and lime juice over the shrimp and vegetable mixture. Stir well to combine and cook for an additional minute to heat through.

1. Fluff the Rice: Remove the rice from heat and fluff it with a fork. This enhances the rice's texture, making it perfect for your bowl.

1. Assemble the Bowl: In serving bowls, start with a generous scoop of coconut rice. Top it with the shrimp and vegetable mixture.

1. Garnish: Sprinkle fresh cilantro on top and serve with lime wedges on the side for an extra burst of flavor.

1. Serve Warm: Enjoy your delicious Shrimp and Coconut Rice Bowl while it's warm!