Heat 1 tbsp of the oil in a medium pot over medium-high heat. Add the garlic and cook, stirring,until fragrant, about 30 seconds. Add the rice and cook, stirring often, for 2 minutes.

Add the paprika, 1¾ cups water, and ¼ tsp each salt and black pepper and stir to combine. Bring to a boil. Reduce heat, cover, and simmer until the rice is tender, 20 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, heat 1 tbsp of oil in a large skillet over medium-high heat. Season the shrimp with ¼ tsp each salt and black pepper and cook, tossing frequently, until opaque through-out, 5 minutes. Transfer to a plate and sprinkle with the crushed red pepper; reserve the skillet.

Add the remaining tbsp of oil to the drippings in the skillet. Add the shallot and peas and cook, stirring occasionally, until the shallots are tender and the peas are heated through, 3 minutes. Mix in the mint, lime juice, and ¼ tsp each salt and black pepper.

Serve the rice with the shrimp, peas, and lime wedges.