Thai Spicy Basil Shrimp
This recipe is taken directly from our good friend Rachel’s blog Edible Obsession
Serves 2
- 1 lb. fresh shrimp, peeled and deveined
- 7-8 garlic cloves
- 7-8 Thai red chili pepper (or adjust to your preference)- (Rachel likes it spicy! You may want to use less.)
- 1 cup yellow onion, thinly sliced
- 1/2 cup carrot, cut in matchstick pieces
- 1/2 cup green/red/yellow bell pepper, julienned
- 2 cups basil leaves, loosely packed
- 3 Tbsp vegetable oil
- 2 Tbsp oyster sauce
- 2 tsp light soy sauce (or fish sauce)
- 2 tsp sugar
- 1/4 cup water
- ground white (or black) pepper
Pound garlic cloves and chili peppers together using mortar and pestle. Or you can mince them together using a knife.
Heat oil in a wok or large skillet over medium-high heat. Add chili garlic mixture and stir until lightly browned and fragrant.
Add prepared shrimps and stir well to evenly mix everything together. Once the shrimps start to turn pink – but still translucent in the middle, add onions, carrots, and bell peppers. Stir to get vegetables cooked real quickly, you want them to be a bit crisp, not soft.
Then, add oyster sauce, light soy sauce, sugar, and ground white/black pepper.
Stir quickly to mix the seasonings into ingredients. Then add water, and stir to get everything coated with sauce.
Turn off the heat, add the basil leaves and give it a good stir. Transfer to serving dish. Great over rice!
Made this last night. It’s a “KEEPER”.
We enjoyed this dish a lot. Modified it a bit. I used ½ an onion, added a small diced zucchini, and 5 quartered mushrooms. I used a tablespoon of garlic chili paste in place of the chilies (that’s what I had on hand). Great flavor and not overly complicated.
That’s great to here! Your additions sound good!