Brazilian Shrimp Soup

This recipe is amazing. Its hardy, slightly spicy and has just the right amount of flavor. I found it on cleaneating.com
Ingredients
2 tsp coconut oil
1 shallot, finely sliced
1 green bell pepper, chopped
1/4 tsp each red pepper flakes, sea salt and ground black pepper
1 clove garlic, minced
2 cups low-sodium chicken broth
1 cup full-fat BPA-free canned coconut milk
1/2 cup jarred, boxed or BPA-free crushed unsalted tomatoes
2 tbsp fresh lime juice + additional lime wedges for serving
1 1/2 cups cooked brown rice
1 lb large raw peeled and deveined shrimp, thawed if frozen
2 tbsp chopped fresh cilantro, optional
Preparation
1. In a large saucepan on medium, heat oil. Add shallots and cook, stirring frequently, until softened, 1 to 2 minutes. Add bell pepper, pepper flakes, salt and pepper and cook, stirring frequently, until bell pepper is softened, 2 to 3 minutes longer. Add garlic and cook, stirring frequently until fragrant, about 45 seconds.
2. Add broth, coconut milk, tomatoes and lime juice; bring to a simmer. Reduce heat to medium-low and simmer for 5 to 7 minutes. Add cooked rice and simmer until rice is heated through, 3 to 4 minutes more.
3. Add shrimp and simmer, stirring occasionally, until shrimp is pink and opaque, 3 to 4 minutes. Serve with lime wedges and sprinkle with cilantro (if using).
Nutrition Information
Serving Size: 1/6 of recipe
Calories: 235
Carbohydrate Content: 17 g
Cholesterol Content: 122 mg
Fat Content: 11 g
Fiber Content: 2 g
Protein Content: 19 g
Saturated Fat Content: 9 g
Sodium Content: 202 mg
Sugar Content: 2 g
Monounsaturated Fat Content: 1 g
Polyunsaturated Fat Content: 0.5 g