A quick and easy stir-fry recipe, Thai Basil Shrimp is full of flavor and ready in just 15 minutes. Perfect for busy weeknights!
My four year old loves shrimp. He literally can’t get enough of it and orders it every time we go out to eat. Lucky for me, shrimp is not only an excellent source of lean protein but it is extremely fast cooking!
Since buying fresh seafood isn’t always realistic, I like to keep a bag in the freezer to pull out on busy weeknights when I don’t know what to make for dinner. This Thai Basil Shrimp Stir-Fry is the result of one such evening. Made with a sweet, tangy and gingery basil sauce, every bite is packed with fresh flavors that transport your tastebuds to Thailand.
We love serving it over brown rice but it’s also great in lettuce cups or wrapped with toasted seaweed sheets. If you don’t have shrimp on hand simply swap out chicken or pork. Either way, dinner will be ready in 15 minutes.
Your chopsticks are waiting.
- 1 pound raw shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 red bell peppers seeded and sliced
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 cloves garlic grated
- 1 tablespoon minced ginger
- 1 tablespoon brown sugar
- 1 teaspoon chili paste
- 2 tablespoons lime juice
- 1/4 cup shredded Thai basil or Italian basil
- 1/4 cup minced scallions
Pre-heat a large wok or deep frying pan over medium-high heat. Sprinkle shrimp with salt and pepper and spray pan with cooking spray. Saute shrimp until they turn pink, turning once, about 90 seconds per side. Be careful not to overcook. Remove shrimp from pan and set aside.
To the hot wok, at the bell peppers and saute for 3-4 minutes or until they start to soften.
In a small bowl, whisk together the next six ingredients (soy sauce through chili paste) and pour into the pan with the peppers. Use a wooden spoon to scrape up any browned bits at the bottom of the pan.
Add the shrimp back to the pan and saute until warmed through, about 60 seconds. Remove from heat and sprinkle with lime juice, basil and scallions before serving.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
For more basil inspired recipes, check out these links below:
Devour: Pesto, Change-o: 6 Recipes to Use Up Leftover Basil
Feed Me Phoebe: Brazilian-Style Moqueca Fish Packets with Coconut Milk, Tomatoes and Herbs
In Jennie’s Kitchen: Peach & Basil Panzanella
Elephants and the Coconut Trees: Basil Seeds Limeade
Creative Culinary: Ricotta, Lemon and Basil Pasta Salad
TasteBook: Frozen Basil Daiquiri
Healthy Eats: 7 Summer Dishes That Aren’t Complete Without Basil
Napa Farmhouse 1885: Roasted Fingerling Potatoes & Tomatoes with Basil
The Mom 100: Shrimp and Corn Salad with Basil Dressing
Swing Eats: Gluten-Free Gnocchi With Tomato Sauce And Basil
Taste with the Eyes: Mandilli di Seta al Pesto (Handkerchief Pasta) #glutenfree
FN Dish: 7 Ways to Take Fresh Basil Beyond Pesto
For more great Asian recipes, check out the my Pinterest board!