In a mixing bowl, combine shrimp, minced garlic, and black pepper. Toss to coat the shrimp evenly.
Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for about 3-4 minutes, or until they turn pink and opaque. Remove from pan and set aside.
In the same skillet, add the diced bell peppers and sauté for 3-5 minutes until they begin to soften.
Add the cooked brown rice to the skillet and stir well to combine with the peppers. Cook for another 2-3 minutes until heated through.
Return the shrimp to the skillet and gently fold in the sliced radishes and chopped mint. Cook for an additional 1-2 minutes to warm the radishes slightly.
Serve the mixture in bowls, garnishing each with lime wedges and optional feta cheese if desired.
