In a small bowl, whisk the orange juice, lime juice, Thai basil leaves, cilantro, honey, vegetable oil and soy sauce together. Set aside.
Remove the stems and seeds from the bell peppers and slice into thin strips.
Make the coconut rice: in a saucepan, bring the chicken broth, coconut milk, sugar and salt to a boil over medium-high heat. Add the rice and reduce heat to low. Cover and simmer until liquid is absorbed, about 15 minutes. Stir occasionally.
Heat 2 Tbsp. vegetable oil in a large skillet over medium heat. Saute the garlic, ginger and peppers until softened. Then add the shrimp. Cook shrimp until pink on both sides, about 2 minutes each side.
Remove from heat. Serve shrimp and peppers over the coconut rice, and pour the citrus sauce on top. Garnish with diced scallions, if desired.