Rinse the rice under cold water until clear. Cook according to package instructions.

While the rice cooks, chop the bell peppers and slice the green onions.

In a skillet over medium heat, add olive oil and sauté minced garlic for about 1 minute until fragrant.

Add shrimp to the skillet; season with salt and pepper. Cook for about 3 minutes per side until pink and opaque.

Stir in chopped bell peppers; cook for an additional 2 minutes until slightly tender.

Mix soy sauce and lime juice in a bowl; pour over shrimp and veggies. Simmer for 2 minutes.

Serve over rice and garnish with green onions.