Bring 2 cups of salted water (4 cups for 4 servings) to a boil along with the basmati rice. Once boiling, reduce heat and simmer until the water has been absorbed or the rice is tender and fluffy.
Bring another pot of water to boil. Wash and snap the ends off of the snow peas. Once the water is boiling, add the snow peas and cook for 1 minute or until bright green and tender. Drain immediately and rinse the peas under very cold water to "shock" them and stop the cooking process. Set aside.
Heat a large skillet over medium heat. Pat the shrimp dry with a paper towel and season lightly with a pinch of salt and pepper. Once the skillet is hot, add half of the sesame oil. Add the shrimp and cook for 2-3 minutes per side, or until they are pink on the outside and opaque all the way through. In the last minute of cooking, add the garlic, ginger, tamari, and red pepper flakes to taste. Toss everything together well and remove from heat.
While shrimp are cooking, prepare the salad. Combine remaining sesame oil, rice vinegar and honey in a large bowl and whisk to combine. Wash and slice the cucumber into 1/4 inch rounds, and toss with dressing.
Once the rice is done, drain any excess water if necessary. Divide between serving dishes. Chop peanuts with a sharp knife. Top with cucumber salad, cooked snow peas and chopped peanuts. Serve shrimp alongside and enjoy!