Sautéed Shrimp with Spicy Thai Basil Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

Tender shrimp quickly sautéed and tossed in a vibrant, spicy Thai basil sauce bursting with garlic, chili, and fish sauce. This Thai-inspired seafood recipe, ready in about 17 minutes, pairs large shrimp, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 10 min Cook: 7 min Serves 4 Thai cuisine 210 cal/serving

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Ingredients

1 pound, peeled and deveined large shrimp
2 tbsp vegetable oil
4 cloves, finely chopped garlic cloves
3, thinly sliced red Thai bird chilies
2 tbsp fish sauce
1 tbsp light soy sauce
1 tsp brown sugar
1 cup, packed fresh Thai basil leaves
2, sliced on the diagonal green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 finely chopped garlic cloves and 3 thinly sliced red Thai bird chilies; sauté for 30 seconds until fragrant but not burnt.
Step 2: Add 1 pound peeled and deveined large shrimp to the skillet in a single layer. Cook for 2 minutes without stirring, then flip and cook 1-2 more minutes until shrimp are pink and opaque.
Step 3: Stir in 2 tbsp fish sauce, 1 tbsp light soy sauce, and 1 tsp brown sugar, cooking for an additional minute until the sauce thickens slightly and coats the shrimp.
Step 4: Remove the pan from heat and fold in 1 cup packed fresh Thai basil leaves and 2 sliced green onions, tossing gently until the basil wilts from the residual heat.
Step 5: Serve immediately over steamed jasmine rice or as a flavorful appetizer.