1Cook rice in water as directed on package.
2Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
3Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.