Cook rice according to package directions, omitting salt and fat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add bell pepper and next 4 ingredients. Sauté 2 minutes. Add coconut milk, shrimp, and salt; cook over medium heat 7 to 8 minutes or until shrimp are done (do not boil), stirring occasionally.
Place 3/4 cup rice on each of 4 serving plates; spoon shrimp mixture evenly over rice. Squeeze 1 lime quarter over each serving and sprinkle with chopped cilantro.