1Combine chicken broth and water in a large saucepan, and bring to a boil. Stir in instant long-grain rice, and bring to a boil. Remove from heat, and let stand 5 minutes.
3Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are done. Stir shrimp mixture into broth mixture.
5Divide soup evenly among 4 bowls, and serve with lime wedges. Top each serving with sprouts, onions, cilantro, and jalapeño, if desired.