Not-so-spicy Garlic Lime Shrimp

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This was a quick, easy meal that came together in less than 30 minutes from start to finish. I like it because it is a complete meal in a bowl, with tons of veggies and hearty, lean protein.  Like many of my meals these days, I followed a recipe, but tweaked it to what I had available.  I think it was supposed to be an Asian inspired stir-fry, but I couldn't find the right noodles (shiritake noodles- made from tofu), so I opted for bean sprouts instead, which added a pleasant crunch to the meal.  I found I somehow don't have cayenne pepper in my spice cupboard, so I had to omit it, hence the 'not-so-spicy' title.  I will add it next time.  The end result was quite tasty, fresh and light.  A perfect meal for a warm summer evening.

Not-So-Spicy Garlic Lime Shrimp 
Ingredients:
1-3/4 lb (28 oz) large, raw shrimp, peeled and deveined
~OR~
1-1/2 lbs (21 oz) fully cooked frozen shrimp, thawed
2 Tbsp oil (olive or vegetable)
1-2 cloves garlic, minced or finely chopped
1/2 c. green peppers, diced
1 Tbsp lime juice
a large handful (about 2 cups?) of bean sprouts
1/2 c. diced tomatoes, drained (or you could use fresh)
Seasoning Blend:
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp garlic powder [I had garlic salt, so I did 1/2 tsp and omitted the salt]
1/8 tsp dried thyme
1/4 tsp freshly ground pepper
1/4 tsp dried parsley flakes
1/4 tsp paprika
1/8 tsp onion powder [mine was generous]

Directions:
If using frozen shrimp, thaw under cold water (de-vein/ peel if necessary).  Make the seasoning blend by combining al the spices in a small bowl.  Heat a large skillet over medium high heat, add oil.  Once oil is hot, stir in garlic and saute briefly, then add peppers.  If using raw shrimp, add with peppers.  If using fully cooked shrimp, allow peppers to cook a few minutes before adding (since the shrimp are already cooked, you don't want them to become rubbery by overcooking, you want simply to reheat them).  Whenever you add the shrimp, also add the seasoning and the lime juice, and cook until shrimp is hot (and cooked through if starting with raw) and peppers are al dente (tender-crisp).  Stir in tomatoes and bean sprouts and mix to evenly coat and warm up sprouts.  Serve immediately.