1In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and pepper. Stir in shrimp. Cover and refrigerate 1 hour.
2Heat 12-inch nonstick skillet over medium heat. Add bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.