Bell Peppers With Shrimp And Coconut Rice

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4 teaspoons vegetable oil

1 tablespoon chopped fresh ginger

4 teaspoons chopped garlic

1 cup jasmine rice, rinsed and drained

3/4 cup light coconut milk

1 teaspoon finely grated lime zest

1 teaspoon sugar

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 lb medium shrimp, thawed if frozen, peeled and deveined

4 medium red bell peppers

2 tablespoons fresh lime juice

1/4 cup chopped fresh basil

1/3 cup roughly chopped roasted, unsalted cashews

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