Indian Spiced Rice with Shrimp and Peas

Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the rice and stir to coat in the onion mixture. Stir in 2 cups water and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. Fold the shrimp and peas into the partially cooked rice and cook, covered, until the shrimp is opaque throughout and the rice is tender, 4 to 5 minutes more. Remove from the heat and fold in the cilantro. Serve with lemon wedges, if desired.