1Sprinkle shrimp with Thai seasoning; toss well. Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Spray shrimp with cooking spray; add to pan. Cook 2 minutes or until shrimp are almost pink. Remove shrimp; cover to keep warm.
2Add bell peppers to saucepan; cook 2 minutes, stirring frequently. Stir in broth and fish sauce. Heat to boiling; reduce heat. Simmer 5 minutes.
3Stir in coconut milk and reserved shrimp. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Garnish with cilantro.