For the rice: In a medium saucepan, bring the water, rice, ginger and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan ,and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
While the rice is cooking, prepare the shrimp, peaches and peas.
For the shrimp: In a large non-stick skillet, heat the oil over medium-high heat. Add the shrimp, salt and pepper. Cook, stirring frequently until the shrimp are cooked through and opaque, about 5 minutes. Remove the shrimp and set aside to cool. Using paper towels, wipe the pan dry.
For the peaches and peas: In the same pan used to cook the shrimp, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.
For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.
Pour the dressing over the rice mixture. Add the shrimp and toss well. Serve warm or at room temperature.
Slightly under-ripe peaches will hold up better to the heat while cooking. If your peaches are ripened, sauté for 30 seconds less.