Shrimp and Basil Stir-Fry with Lime Sauce

By AislePrompt Editorial · ·

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.

Succulent shrimp and crisp vegetables tossed in a zesty lime-ginger sauce, finished with fresh basil and steamed jasmine rice. This Thai-inspired stir-fry recipe (gluten-free), ready in about 35 minutes, pairs shrimp, soy sauce, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Mix 2 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp sugar in a bowl. Add 12 oz shrimp and marinate for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add marinated shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. Step 4: Add 1 sliced red bell pepper to the skillet and stir-fry for 2 minutes until crisp-tender.
  5. Step 5: Return shrimp to skillet. Add 1/4 cup lime juice, 2 tbsp fish sauce, and 1 tbsp sugar, stirring until sauce thickens slightly. Stir in 1 cup fresh basil and cook for 1 minute until wilted.
  6. Step 6: Serve over 1/2 cup cooked jasmine rice.

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