Mince garlic. (Time: :45)

Halve lime lengthwise. Cut one half into wedges and juice the other half. (TIme: 1:37)

Pull strings from sugar snap peas. (Time: 1:22) If string is hard to find and remove, make a very thin cut lengthwise along the string.

"Bring a small pot with jasmine rice and 11/2 cup water to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and fluff with toasted coconut. Set aside.

While rice cooks, prepare the vegetables and shrimp."

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add snap peas to hot pan and stir occasionally until snap peas are tender, 6-8 minutes. Transfer to a plate.

Reserve pan; no need to wipe clean. (End of step.)

In the same pan, add 1 tsp olive oil and minced garlic. Cook 1 minute. Add spicy orange sauce, 1 tsp lime juice and mango habanero seasoning. Bring to a simmer and transfer to a bowl. Wipe the pan clean.

Season shrimp with 1/4 tsp salt and a pinch of pepper. In the same pan, add 3 TB of olive oil to the pan. In a bowl, add shrimp and then the cornstarch and toss to evenly coat.

Test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Add shrimp to hot pan and cook undisturbed until crispy on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Plate dish as pictured on front of card. Bon appétit!