Throw all marinade ingredients into a blender and puree. Combine shrimp and marinade in a covered bowl in the refrigerator for 30 minutes to 8 hours.
Heat a large skillet to medium heat. Place shrimp and marinade in skillet and cook shrimp until firm and pink. Two to 4 minutes per side depending on the size. Remove shrimp from skillet with tongs - leaving remaining marinade in the skillet.
Add 1 Tbsp oil to skillet with remaining marinade. Heat and then add carrots, onion, garlic, and ginger. Saute until soft.
Add brown rice and frozen peas. Stirring to brown the rice and thaw the peas.
Drizzle soy sauce and honey over the rice and stir. Add back shrimp and serve.