Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, turning once, 2 minutes or until shrimp turn pink. Remove shrimp and set aside.
Add remaining 1 tablespoon olive oil, garlic, soy sauce, curry, ginger and tomato in same skillet and cook 1 minute. Stir in water and Knorr® Rice Sides™ - Chicken flavor and bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until rice is tender. Return shrimp to skillet. Stir in green onions and cilantro; heat through.