Stir-Fried Garlic Shrimp with Chili and Basil

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant stir-fry featuring succulent shrimp tossed with fresh garlic, red chili, and fragrant basil leaves for a quick and flavorful meal. This Thai-inspired low-carb recipe, ready in about 16 minutes, pairs large shrimp, peeled and deveined, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 12 oz large shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 medium red chili, thinly sliced
• 1/2 cup fresh basil leaves
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• for serving lime wedges

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 thinly sliced red chili, sautéing for 30 seconds until fragrant but not burnt.
2. Step 2: Add 12 oz peeled and deveined large shrimp to the wok, stir-frying for 2-3 minutes until the shrimp turn pink and just cooked through.
3. Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar, tossing everything together for 1 minute until the sauce coats the shrimp and thickens slightly.
4. Step 4: Remove from heat and fold in 1/2 cup fresh basil leaves, allowing the residual heat to wilt the basil.
5. Step 5: Serve immediately with lime wedges to squeeze over for a bright finish.