Spicy Mango Shrimp with Coconut Sauce

I've said before that the Fresh 20 doesn't provide an overwhelming number of recipes that make me want to run right out to get ingredients.  But I was in a little bit of a rut and needed a new idea for shrimp, so this made the cut.  It was very good, and seconds were had for lunch the next day.  Serve over rice (not in picture).

Spicy Mango Shrimp with Coconut Sauce
adapted from Fresh 20

1 lb medium shrimp, peeled & deveined
Cayenne pepper to taste
1/2 tsp salt
1/4 tsp black pepper
1 tbsp vegetable oil
2 green onions, thinly sliced
1 red bell pepper, cut into thin slices
1 medium carrot, shredded
1 tbsp fresh ginger, peeled and grated
2 garlic cloves, minced or pressed
1/4 cup fresh cilantro, roughly chopped
1 14 oz can light coconut milk
1/4 tsp salt
2 ripe mango, cut into small dice

Season the shrimp with cayenne, salt and pepper on both sides.  Heat a large saute pan or wok over medium-high heat and add oil.  Add shrimp and cook about 2 minutes on one side, do not cook through.  Remove the shrimp to a plate and set aside.  Add the onion, pepper, carrots, ginger, garlic, cilantro, coconut milk and salt to the pan.  Stir to combine and reduce heat.  Simmer 3-4 minutes or until it begins to reduce and thicken.  Add the shrimp back to the pan and simmer for 2 minutes, or until shrimp is cooked through.  Spoon the shrimp, sauce and vegetables over right and garnish with chopped mango.