Cook the rice as directed on package leaving out added salt and butter.
In the meantime, mix together the lemon zest, lemon juice, oil, parsley, garlic, salt, and red pepper in a small bowl.
When the rice is almost done cooking, spray a large nonstick pan with nonstick cooking spray and heat over medium heat. Add in shrimp and saute until opaque in the center, about 4 minutes, stir often. Remove pan from heat and gently stir in the lemon mixture.
Spoon 1/2 cup of rice onto plate, top with 1/2 cup of shrimp mixture, and 1 lemon quarter.