Ingredients
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
Preparation
Heat half of coconut oil (2 Tbsp) in a large skillet over medium heat. Slowly add ginger and cook approximately 1-2 minutes.
Add shrimp to skillet and stir fry until pink but still translucent (not fully cooked); about 4-6 minutes.
Remove shrimp and set aside.
Add remaining oil to skillet. Add peppers and stir fry until crisp and beginning to caramelize; approximately 3-4 minutes.
Whisk together coconut milk, soy sauce, juice of both limes, brown sugar and Sriracha.
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.
Stir in basil leaves, reserve a small amount for garnish.
Serve over rice and garnish with remaining basil.
