Thai Spicy Basil Shrimp

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

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!

mm
Monahan's Seafood

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