Chop tomato and shell the edamame, if needed; place both aside.
Toss deveined shrimp with shells and tails removed into a bowl. Season with garlic powder, chipotle powder and 1/8 tsp of salt; toss to coat shrimp evenly.
Coat a large skillet with cooking spray and heat over medium. Add shrimp and sauté until cooked through; approximately 3 minutes. Add cooked rice and remove from heat.
Mince garlic and whisk together with lime juice, chopped cilantro, olive oil, honey, 1/8 tsp salt and pepper. Add to shrimp and rice with tomatoes and edamame; toss together to coat evenly.