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.
Servings 6 –8
- 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
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.
- 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.
- 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.