Heat skillet over med-high + add rice with 1 tbsp water; stir occasionally for 2 min until warm; divide between bowls

Heat 1 tsp oil in skillet over med-high; wash pepper, cut off stem + remove seeds, then cut into bite-size pieces + sauté 4-5 min or until tender; divide between bowls

Heat 1 tbsp oil over med-high; pat shrimp dry + sauté with salt/pep 3-4 min until shrimp is pink, opaque + cooked through; divide between bowls

Drizzle on 1-2 tbsp sauce per bowl—yummm!