Bring a small pot with jasmine rice, 1½ cup water, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the ingredients
Halve and peel onion. Cut halves into ¼" slices.
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Halve lime lengthwise. Cut one half into wedges and juice the other half.
Stem poblano peppers, seed, halve lengthwise, and slice into thin strips. Wash hands and cutting board after prepping.
Pat shrimp dry.
Make the Vinaigrette
In mixing bowl, combine lime juice, seasoning blend, and canola oil. Mix vigorously and set aside.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add red bell pepper, poblano pepper, onion, and a pinch of salt to hot pan. Stir occasionally until crisp-tender, 4-6 minutes.
Remove from burner. Remove vegetables to another mixing bowl.
Reserve pan; no need to wipe clean.
Cook the Shrimp
Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner. Add shrimp to vegetables and add vinaigrette. Stir to combine.
Plate dish as pictured on front of card, placing shrimp and vegetables on rice. Garnish with crispy jalapeños (to taste) and squeeze lime wedges over to taste. Bon appétit!