In a large skillet on high heat, heat the coconut oil. Once hot, add the shrimp, half the garlic, and half the ginger. Cook, stirring constantly, just in the shrimp are firm. Remove the shrimp and set aside.
In the same pan the shrimp was cooked in, add the onion, bell pepper, snap peas, and the remaining garlic and ginger. Cook, stirring constantly, on high heat just until the vegetables begin to soften.
Return the shrimp to the pan, season with the salt, and stir in the honey, soy sauce, and orange zest. Cook until all ingredients are coated in the sauce and hot. Serve over the brown rice and enjoy!