Sautéed Shrimp with Lemongrass and Thai Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick sautéed shrimp infused with fragrant lemongrass and fresh Thai basil, perfect for a light, flavorful meal. This thai-inspired seafood ready in about 12 minutes pairs large shrimp, peeled and deveined, vegetable oil, fresh lemongrass stalk, finely minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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.

★ 4.2 (15 ratings) Prep: 5 min Cook: 7 min Serves 2 Thai cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 stalk finely minced fresh lemongrass and 2 minced garlic cloves, sauté for 1 minute until fragrant.
  2. Step 2: Add 12 oz peeled and deveined large shrimp and 1 small thinly sliced red chili to the skillet, sauté for 2-3 minutes until shrimp turn pink and opaque.
  3. Step 3: Stir in 1 tbsp fish sauce and 1 tsp brown sugar, tossing shrimp to coat evenly; cook for another 1 minute until sauce slightly thickens.
  4. Step 4: Remove from heat and fold in 1/4 cup fresh Thai basil leaves, letting the residual heat wilt the basil.
  5. Step 5: Serve immediately with lime wedges for squeezing to add a bright citrus finish.

Frequently asked questions

How long does Sautéed Shrimp with Lemongrass and Thai Basil take to make?

Total time is about 12 minutes (5 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Lemongrass and Thai Basil?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp with Lemongrass and Thai Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp with Lemongrass and Thai Basil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Shrimp with Lemongrass and Thai Basil?

Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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