Curried Shrimp Stuffed Peppers

You know what I love? Curry. And shrimp. 

But do you know what I love even more than curry or shrimp? Meals that are ridiculously easy to put together, and make minimal mess on top of that!  This meal is exactly that.  Add some quinoa or brown rice if you like, but for me... I'll keep it simple!  

Yum!

Non-Stick cooking spray
2 tsp olive oil
1 Tbsp curry powder, mild or hot, to taste
dash Himalayan Salt (optional)
3 medium uncooked scallion(s), thinly sliced, green and white parts separated
1/2 cup light unsweetened coconut milk
1 pound frozen shrimp
2 bell peppers

1. Coat a medium to large skillet with cooking spray; add oil and set over medium heat. When heated, add curry powder and salt; cook, stirring constantly, until curry is fragrant; 1 minute or less.
2. Add white parts of scallions; cook, stirring occasionally.
3. Add coconut milk; stir to blend. 
4. Add shrimp; cook, stirring occasionally, until shrimp are no longer frozen and sauce is consistency you desire (you may turn heat up a little to let some of the moisture boil out); approximately about 4 to 5 minutes.
5. As shrimp is cooking, clean and cut out the top of peppers. 
6. Divide shrimp into bell peppers, garnish with green parts of scallions.