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In a small bowl or jar, whisk together the coconut aminos, honey, rice vinegar, sesame oil, sriracha (if using), and tapioca flour. Ensure the flour is fully mixed in and set aside.
Heat the olive oil in a large skillet or wok over medium heat until shimmering. Add the shrimp to the pan in one layer. Cook without disturbing until lightly browned and opaque, 2 to 3 minutes, flip, and cook another 2 to 3 minutes. Toss with a pinch of salt and transfer to a large plate.
While the shrimp cooks, prepare the ramen according to package instructions, about 4 minutes. Drain and set aside. (Toss with a drizzle of sesame oil to prevent sticking if desired).
While the ramen cooks, heat the same skillet used for the shrimp to medium-high heat. Add the broccoli, bell pepper, and green onion. Cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes.
Reduce the heat to medium and stir in the garlic and ginger. Continue cooking until aromatic, about 1 minute. Pour in the sauce and simmer until slightly thickened, 2 to 3 more minutes.
Remove from heat and add the lime juice, cooked ramen, and shrimp. Toss to evenly combine. Serve between four bowls and top with sesame seeds (if using) and sliced green onion. Serve with a lime wedge.