Top view of a black bowl with white swirls, filled with Shrimp Thai Basil Stir-Fry. Dig in with the ornate chopsticks sitting on top of the bowl.
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Shrimp Thai Basil Stir-Fry

Shrimp Thai Basil Stir-Fry is an exotic, delicious meal that will delight your taste buds! It is easy enough for a weeknight if you meal-prep the veggies and make the sauce in advance.
Prep Time 20 minutes
Cook Time 15 minutes
Servings 6 –8

Ingredients

  • 2 tbsp peanut oil
  • 1 large red onion
  • 8 baby carrots sliced 1/4" thick
  • 4 mini sweet pepper seeded and cut into chunks (you can also use sweet bell pepper)
  • 2 Fresno chiles seeded and cut into thin half-rings
  • 1 bunch scallions cut into 1" lengths, white parts separated from green parts
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup Asian fish sauce (e.g., 3 Crabs)
  • 1 tbsp palm sugar crushed
  • 1 lb while raw medium shrimp (size 36/40–41/50) peeled, deveined, and washed
  • 1/2 cup sliced water chestnuts cut into matchsticks
  • 1 cup cilantro roughly chopped
  • 1 bunch Thai basil washed

Instructions

  • Add the lemon juice and fish sauce to a small bowl. Mix in the palm sugar. Set aside.
  • Add peanut oil to a wok over high heat. Add the red onions, carrots, and scallion whites. Stir-fry for 2 minutes. Add the Fresno chiles, mini peppers, and the scallion greens; continue to stir-fry for 2 minutes.
  • Add in the shrimp; stir-fry until pink on the outside and no longer completely translucent in the middle (see Recipe Note #1). Add the sauce (see Recipe Note #2); bring almost to a boil and then turn off heat. Serve with jasmine or Basmati rice, garnished with cilantro, torn Thai basil, and roasted peanuts.

Video

Notes

  1. If the middle of the shrimp turn a solid, bright white, they're likely overcooked. To avoid this, be sure to add the sauce and remove the stir-fry from the heat before the center gets to that too-white stage. The shrimp will finish cooking in the residual heat.
  2. Not everyone is a fan of nuoc cham-like sauces. If you're concerned, add only 2 tbsp of the sauce to the stir-fry and give it a taste. If you're a hater, dish up your serving using a slotted spoon. Proceed with garnishing, and perhaps add a few dashes of tamari.