Thai Shrimp Stir-Fry

I love stir-fry. I also love thai basil. I grow it, but if you cant find it at the store you can just use regular basil & it will still be great.

This is also a great way to enjoy some brussels or sneak them in if need be.


1 pound shrimp

2 cups cooked rice
2 cups sliced crimmini mushrooms
1 red bell pepper cut into strips
1 cup shredded brussels sprouts
1 bunch of scallions
1/2 cup Thai basil
3 TBS fresh lime juice
3 TBS soy sauce
5 garlic cloves minced
3 inch piece of fresh ginger grated
1/2 tsp. crushed red pepper flakes


Heat vegetable oil over medium high heat & add pepper flakes.
Season the shrimp with salt, pepper & the zest of one lime. Cook about
two minutes per side until just cooked. Remove to a bowl. Add the
mushrooms and cook 5 minutes until browned. The add the peppers and
cook two more minutes. Stir in the garlic, ginger, brussel sprouts &
cook for 1 minute. Pour in the soy and lime & scrape any brown bits from the pan. Add the
shrimp & cook for 1-2 minutes. Tear the thai basil over the top. Serve 
over cooked rice with lime wedges.