Thai Coconut Shrimp

First, marinate the shrimp. Combine 1 tablespoon of the oil, the garlic, lime juice and shrimp in a medium bowl and stir it all together to coat it. Let it sit for 10 minutes. Meanwhile, heat the remaining oil in a large skillet with deep sides over medium high heat. Add the red peppers, onion, basil and cilantro. Let them get fragrant for a few minutes, until fragrant and soft. The shrimp should be done marinating at this point, so add them in and let them cook for about 4–5 minutes until pink and opaque, stirring everything together often. Season the whole mixture with the ground ginger, salt and pepper.

While that all cooks whisk the coconut milk, fish sauce, brown sugar and almond butter together in a bowl until smooth. Pour it into the skillet with the shrimp mixture and let it come to a low boil. Reduce it to a simmer and allow all of those gorgeous flavors to simmer together for 10–15 minutes, stirring occasionally. When it is done, take it off of the heat and serve in pretty bowls over quinoa or rice! It makes great leftovers too. Enjoy!