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Thai Basil Shrimp Stir-Fry

This vibrant stir-fry features plump shrimp cooked quickly in a hot skillet, infused with fragrant garlic, fiery chili, and savory fish sauce. Fresh Thai basil is added at the end, releasing its peppery aroma and giving the dish a bright, lively appearance and texture. The final result is a fragrant, colorful dish with tender shrimp and shimmering basil leaves, perfect over rice or noodles.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Thai
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 8-10 pieces shrimp, peeled and deveined preferably fresh
  • 3 cloves garlic, minced crushed to release oils
  • 1 Thai chili fresh Thai chili, sliced deseeded for less heat
  • 1 tablespoon fish sauce
  • 1 lime lime, cut into wedges
  • 2 tablespoons oil vegetable or canola
  • 10-12 leaves Thai basil roughly torn

Equipment

  • Wok or large skillet
  • Spatula
  • Sharp Knife
  • Measuring spoons

Method
 

  1. Heat your wok or large skillet over medium-high heat until hot, then add the oil, swirling to coat the bottom evenly.
  2. Add the shrimp to the pan in a single layer. Cook for about 1-2 minutes, flipping occasionally, until they turn pink and start to curl. They should feel firm but still tender.
  3. Push the shrimp to one side of the pan, then add the minced garlic and sliced chili to the cleared space. Sauté for about 30 seconds, until fragrant and fragrant, with a slight sizzle.
  4. Pour in the fish sauce and stir everything together, letting the sauce sizzle and coat the shrimp evenly. Cook for another 30 seconds to deepen the flavors.
  5. Remove the pan from heat and immediately add the torn Thai basil leaves. Toss gently to wilt the basil and release its fragrant aroma, about 10 seconds.
  6. Transfer the stir-fry to a serving plate and squeeze lime wedges over the top for a bright, citrusy finish. Serve hot over rice or noodles for a complete meal.