Prep + Cook Time: 25–30 minutes Serves: 4
🛒 Ingredients
For the Stir-Fry:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp vegetable or peanut oil
- 4 cloves garlic, minced
- 2 small red chilies, finely chopped (adjust for heat)
- 1 small onion, sliced
- 1 red bell pepper, thinly sliced
- 2 cups fresh Thai basil leaves (or substitute with sweet basil)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- ½ tsp rice vinegar or lime juice
For Serving:
- Steamed jasmine rice
- Fried egg (optional, Thai-style topping)
🔪 Preparation:
- Prepare Ingredients: Peel and devein shrimp if needed.
- Slice onion and bell pepper, mince garlic and chilies, and mix sauce ingredients in a small bowl.
Get Rice Ready:
- Start cooking jasmine rice so it’s ready when the stir-fry finishes.
🍳 Cooking Instructions
- Heat oil in a large wok or skillet over medium-high heat.
- Add garlic and chilies; stir-fry for 20–30 seconds until fragrant (do not burn).
Add Shrimp:
- Toss onion and red bell pepper into the wok; stir-fry for 2–3 minutes until slightly softened.
- Add shrimp to the wok and cook for 1–2 minutes per side, until pink and just cooked through.
- Remove and set aside.
Combine Everything:
- Return shrimp to the wok, pour in the sauce, and stir to coat evenly.
- Cook for another 2–3 minutes, allowing the sauce to thicken slightly.
Finish with Basil:
- Turn off the heat and toss in basil leaves. Stir until just wilted.
Serve:
- Spoon over jasmine rice. Optionally, top each serving with a crispy fried egg for authentic Thai flair.
💡 Chef’s Tip:
For more depth, add a few drops of sesame oil or extra fish sauce just before serving.
🍽️ Nutritional Information (per serving)
Nutrient Amount
Calories. 370 kcal
Protein 34 g
Carbohydrates. 26 g
Fat 14 g
Saturated Fat 3 g
Fiber 2 g
Sodium 780 mg
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