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Thai Basil Shrimp

This vibrant stir-fry features juicy shrimp cooked quickly over high heat, infused with fragrant garlic, fiery bird’s eye chilies, and fresh Thai basil. The dish boasts a glossy, aromatic sauce and tender, pink shrimp, finished with a burst of herbaceous flavor. It comes together in minutes, delivering a smoky, herbaceous bite that’s perfect over rice or on its own.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Thai
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 200 g large shrimp peeled and deveined
  • 1 bunch fresh Thai basil roughly torn
  • 3 cloves garlic crushed and chopped
  • 2 bird’s eye chilies chilies deseeded if less heat desired
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons oil canola or grapeseed

Equipment

  • Wok or large skillet
  • Spatula or stir-fry spoon
  • Chef's knife
  • Small bowl

Method
 

  1. Start by heating your wok or skillet over high heat until shimmering, then add the oil and swirl to coat the surface.
  2. Add the crushed garlic and sliced chilies to the hot oil. Cook for about 15-20 seconds, until fragrant and slightly blistered, with a smoky aroma filling the air.
  3. Quickly toss in the shrimp, spreading them out in a single layer. Cook for 2-3 minutes, stirring constantly, until they turn pink and opaque with a slight jiggle in the center.
  4. Pour in the fish sauce and oyster sauce, stirring briskly to coat the shrimp evenly and create a glossy, flavorful glaze.
  5. Add the torn basil leaves to the pan, tossing vigorously for about 10-15 seconds until wilted and fragrant, but still vibrant green.
  6. Taste the dish and adjust the seasoning if needed. Remove from heat immediately to prevent basil from turning bitter.
  7. Serve the hot, fragrant stir-fry immediately, garnished with extra basil if desired, alongside steamed rice or on its own.