Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Add to a small saucepan along with 1¼ cups water and ¼ teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 15 minutes. Keep covered, off heat, until ready to serve.

Prep ingredients: While rice cooks, halve Fresno chile, remove stem and seeds, then thinly slice half to all of the chile (depending on heat preference). Finely chop cilantro leaves and stems together. Peel and finely chop half of the ginger. Peel and finely chop 1 teaspoon garlic.

Make sauce: Squeeze 1 tablespoon lime juice into a small bowl. Add fish sauce, brown sugar, and 1 tablespoon water and whisk until sugar is dissolved. Stir in sliced chiles and 1 tablespoon of the chopped cilantro. Set chile-lime sauce aside until step 6.

Cook shrimp and peppers: Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high until shimmering. Add sliced shallots, peppers, and a pinch each salt and pepper. Cook until shallots are translucent and peppers soft, 4–5 minutes. Add shrimp with 2 tablespoons oil. Cook until shrimp is opaque, 1–2 minutes. Remove skillet from heat, season to taste with salt and pepper.

Finish couscous: Stir parsley into the lemon-shallot mixture. Add ¼ cup olive oil and stir to combine. Add a pinch crushed red pepper (or more or less depending on heat preference). Season with salt and pepper. Stir half the vinaigrette into the couscous.

Serve: Divide the couscous between plates and top with red pepper and shrimp sauté. Spoon the remaining vinaigrette over the top.