shrimp sautee with indian spices

1/2 tsp cumin
1/4 tsp coriander
1 tbsp evoo
1 1/2 lbs shrimp, peeled, deveined and patted dry
crushed red pepper, to taste 
Salt & pepper, to taste
2 tbsp minced shallot
5 large cloves garlic, minced
1 1/2 tbsp minced peeled ginger
2 tsp curry powder
1 28-ozcan plum tomatoes (with juices)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small zucchini, cut into 1/2 inch sticks
1/2 cup chopped cilantro 
1 tbsp lemon juice

1. heat oil in a large skillet over medium-high heat. add shrimp and crushed red pepper to taste and cook, stirring occasionally, until the shrimp turn bright pink, 2 to 3 minutes. season with salt and pepper and set aside.
   
2. to the pan add shallot, garlic, ginger, curry powder and the cumin and coriander. cook, stirring, until the shallot is lightly browned, about 1 minute. stir in tomatoes, and break them up with a spoon. add the peppers and zucchini. cook the mixture over medium heat, stirring, until the sauce is slightly thickened, 8 to 10 minutes. 
3. add the reserved shrimp, cilantro and lemon juice to the pan and heat through.