In a large soup pot, heat the olive oil over low heat. Add the chopped onion and bell pepper. Stir occasionally until they soften, about 5 minutes. Then stir in the minced garlic and cook for another minute.
Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, then reduce heat and let it simmer until the rice is almost done, about 10 minutes.
Stir in the coconut milk and bring back to a simmer. Add the shrimp and cook until they are just done, about 3 to 5 minutes.
Finally, stir in the black pepper, lemon juice, and parsley. Serve hot, garnished with more parsley if desired.
