In a medium bowl, combine the shrimp with lime juice, lime zest, salt, and pepper. Let it marinate for about 15 minutes while you prepare the vegetables.

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced red, yellow, and green bell peppers. Stir-fry for about 3-4 minutes until they are just tender but still crisp. Remove the peppers from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red chili flakes, cooking for about 30 seconds until fragrant. Then, add the marinated shrimp to the skillet. Cook for 2-3 minutes, or until the shrimp turn pink and opaque.

Return the sautéed bell peppers to the skillet. Drizzle the soy sauce and honey over the shrimp and vegetables. Toss everything together and cook for an additional 1-2 minutes to heat through and combine the flavors.

Remove from heat. Garnish with chopped cilantro and serve immediately with lime wedges on the side.