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Season the shrimp with salt and pepper.
Heat olive oil in a large skillet or wok over medium heat. Add garlic and ginger and sauté until fragrant (about 30 seconds).
Add the sliced red bell pepper and cook until slightly softened (about 3 minutes).
Add the seasoned shrimp to the skillet and cook until pink and opaque (about 3-5 minutes), flipping halfway through.
Pour in the coconut milk, soy sauce, and lime juice. Add red pepper flakes, if desired. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Divide the cooked rice among four bowls. Top with the creamy coconut shrimp.
Garnish with fresh cilantro and a lime wedge. Serve immediately.