1. Cook the rice: In a saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

2. Make the dressing: In a small bowl, whisk together lime juice, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and red pepper flakes (if using). Set aside.

3. Cook the shrimp: Pat shrimp dry and season with ½ tsp salt and ¼ tsp pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Remove from pan.

4. Prep veggies: Dice mango and bell pepper, slice onion, chop cilantro.

5. Assemble bowls: Divide rice among 4 bowls. Top with shrimp, mango, bell pepper, and onion. Drizzle with dressing, garnish with cilantro, and serve immediately.