Thai Basil Shrimp

• 1 can coconut milk
• 4 Tbsp soy sauce
• 2 limes
• 3 Tbsp brown sugar
• 4 tsp Sriracha sauce
• 4 Tbsp coconut oil
• 3 Tbsp fresh ginger, minced
• 2 lb shrimp, peeled and deveined
• 2 red bell pepper, sliced thin
• 1 cup fresh basil leaves
• 4 cups cooked rice

1. Heat half of coconut oil (2 Tbsp) in a large skillet over medium heat. Slowly add ginger and cook approximately 1-2 minutes.
2. Add shrimp to skillet and stir fry until pink but still translucent (not fully cooked); about 4-6 minutes.
3. Remove shrimp and set aside.
4. Add remaining oil to skillet. Add peppers and stir fry until crisp and beginning to caramelize; approximately 3-4 minutes.
5. Whisk together coconut milk, soy sauce, juice of both limes, brown sugar and Sriracha.
6. Add shrimp to skillet with pepper. Cover with coconut milk mixture. Bring to a boil and stir frequently. Sauce will thicken and shrimp will turn opaque in color. Remove entire skillet from heat.
7. Stir in basil leaves, reserve a small amount for garnish.
8. Serve over rice and garnish with remaining basil.

coconut milk, soy sauce, limes, brown sugar, sriracha sauce, coconut oil, fresh ginger, shrimp, red bell pepper, fresh basil, rice

Taken from www.epicurious.com/recipes/member/views/thai-basil-shrimp-58393803 (may not work)