1. Prepare rice according to package directions. Fluff with a fork & set aside.
2. In a large bowl, add paprika, chili paste & half the lemon juice. Stir to combine. Add shrimp & mix well.
3. In a large skillet, heat oil over medium-high. Add garlic, zucchini & sugar snap peas. Sauté 5-7 minutes or until crisp-tender.
4. Add shrimp & marinade to skillet. Cook 4-6 minutes or until pink. Add remaining lemon juice. Toss to combine.
5. Serve shrimp & vegetables over rice.