A quick and easy stir-fry recipe, Thai Basil Shrimp is full of flavor and ready in just 15 minutes. Perfect for busy weeknights!
Shrimp is a favorite for my boys, and since buying fresh seafood isn’t always realistic, I like to keep a bag in the freezer to pull out on busy weeknights. 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.
Shrimp lovers like us? Try my Lebanese Air Fryer Shrimp next!
Ingredients
- Shrimp: Raw shrimp, peeled and deveined, is a great source of lean protein, and they cook super quickly!
- Bell peppers: I like to use red peppers as they are the sweetest, and have a great color.
- Soy sauce: Full of umami flavor, soy sauce is a classic taste in Asian cooking.
- Fish sauce: Fishy and salty, fish sauce is a staple in many Thai dishes.
- Garlic: Nutty and pungent, it sweetens a bit as the sauce cooks.
- Ginger: Fresh ginger or ginger paste is great for this dish, and adds a somewhat spicy taste.
- Brown sugar: Balances and sweetens the sauce and the overall dish.
- Chili paste: Adds a kick of heat to the sauce.
- Lime juice: Some needed acid to cut through some of the salty elements of the dish.
- Basil: Thai basil is essential for this dish, as Italian sweet basil just won’t have the same impact.
- Scallions: Adds mild onion flavor and color to the shrimp.
How to Make Thai Basil Shrimp
Start your Thai basil shrimp by heating a large wok or skillet over medium-high heat with some olive oil. Season your shrimp with some salt and pepper, then add to the pan and cook until bright pink.
While shrimp is cooking, slice your bell peppers and basil.
Then in the same wok you cooked your shrimp, sauté the bell peppers until soft.
While peppers are sauteing, whisk together your sauce. Add the soy sauce, fish sauce, garlic, ginger, brown sugar, and chili paste to a medium bowl or measuring cup and whisk until fully combined. Then pour into the pan with the peppers.
Add the shrimp back to the pan and stir until warmed through, then serve over a bed of rice or noodles. Top with fresh lime juice, basil, and scallions. Enjoy your Thai Basil Shrimp!
Frequently Asked Questions
What makes Thai basil different from regular basil?
Are Thai basil and holy basil the same?
How do you store leftover shrimp?
More Asian Inspired Dishes
- Garlic Bok Choy
- Baked Teriyaki Chicken Thighs
- Beef Pho Bone Broth
- Mixed Vegetable Stir-Fry
- Spicy Chicken Ramen
- Asian Noodle Shrimp with Wontons
Eat It, Like It, Share It!
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If you’re looking for a quick, weeknight dinner, then my Thai Basil Shrimp will be a new staple to your dinner rotation.
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Thai Basil Shrimp
Ingredients
- 1 pound raw shrimp (peeled and deveined)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 red bell peppers (seeded and sliced)
- 2 tablespoons 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
- ¼ cup shredded Thai basil (or Italian basil)
- ¼ cup minced scallions
Instructions
- 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.
Last Step:
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