In a large skillet, cook vegetable oil over low-medium heat. Add the onions, bell pepper, and garlic to cook. Roast until brown and stir regularly until vegetables are softened.
Add rice, tomatoes, salt, and pepper to the pot. Season lightly with red pepper flakes. Bring to a boil and cook for approximately 10 minutes.
Pour the coconut milk into the soup and gradually add the shrimps. Let simmer until shrimps are fully cooked, approximately 5 minutes. Season with parsley, lemon juice, and garlic cloves.
Serve immediately with fresh biscuits and butter.