Rinse the rice in cold water until the water runs clear. Drain well. In a saucepan, combine the water, rice and salt. Bring to a boil. Reduce the heat to low. Stir and cover. Simmer for 15 minutes or until the rice is cooked. Set aside.
Meanwhile, in a large non-stick skillet, brown the garlic, shallot and ginger in the oil. Add the shrimp and brown over high heat until cooked.
Add the rice and the remaining ingredients. Continue cooking, stirring frequently, for about 5 minutes or until the vegetables are tender. Adjust the seasoning.