Quick Stir-Fried Thai Basil Shrimp with Garlic and Chilies

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy shrimp stir-fried with fragrant garlic, fresh Thai basil, and spicy red chilies for a vibrant and quick dinner. This Thai-inspired seafood recipe, ready in about 13 minutes, pairs large shrimp, peeled and deveined, vegetable oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 8 min Serves 4 Thai cuisine 220 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
4 garlic cloves, thinly sliced
2 fresh red Thai chilies, sliced
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
1 cup fresh Thai basil leaves
2 stalks green onions, sliced

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 4 thinly sliced garlic cloves and 2 sliced fresh red Thai chilies, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 1 lb peeled and deveined large shrimp to the wok and stir-fry for 2-3 minutes until they turn pink and start to curl.
Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar, tossing to coat the shrimp evenly. Cook for an additional minute until sauce thickens slightly.
Step 4: Remove from heat and immediately stir in 1 cup fresh Thai basil leaves and 2 sliced green onions. Toss until basil wilts and serve hot with steamed rice.