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PdfPat shrimp dry with paper towels and season with sugar, salt, and pepper. Heat 1 tbsp oil in 12 inch nonstick skillet over high heat until just smoking. Add shrimp to skillet in single layer and cook, without stirring, until spotty brown and edges turn pink on first side, about 1 minutes.
Off heat, flip shrimp and let sit until opaque throughout, about 30 seconds. Transfer shrimp to bowl and cover to keep warm.
Heat remaining ¼ cup oil in now-empty skillet over medium heat until shimmering. Add bell pepper, onion, and ½ tsp salt and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in beans and cook until heated through, about 5 minutes.
Add arugula and shrimp along with any accumulated juices and gently toss until arugula is wilted, about 1 minutes. Stir in lemon juice and season with salt and pepper to taste. Serve.