Stir-Fried Garlic Shrimp with Spicy Chili and Basil

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 developed and reviewed.

A quick, vibrant shrimp stir-fry featuring fresh garlic, red chili, and fragrant Thai basil for a perfect balance of heat and aroma. This Thai-inspired seafood recipe, ready in about 17 minutes, pairs large shrimp, peeled and deveined, garlic cloves, minced, red chili, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 7 min Serves 2 Thai cuisine 280 cal/serving

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Ingredients

12 oz large shrimp, peeled and deveined
4 garlic cloves, minced
1 red chili, thinly sliced
1/2 cup Thai basil leaves
2 tbsp vegetable oil
1 tbsp soy sauce
1 tsp fish sauce
1 tsp brown sugar
2 tbsp water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 thinly sliced red chili, stir-frying for 30 seconds until fragrant but not burnt.
Step 2: Add 12 oz peeled and deveined large shrimp to the wok, spreading them out in a single layer. Cook for 2 minutes without stirring to develop a sear, then stir-fry for another minute until shrimp turn pink and opaque.
Step 3: Mix 1 tbsp soy sauce, 1 tsp fish sauce, 1 tsp brown sugar, and 2 tbsp water in a small bowl, then pour into the wok. Toss everything together for 1 minute until the sauce thickens slightly and coats the shrimp.
Step 4: Remove from heat and fold in 1/2 cup fresh Thai basil leaves, stirring until wilted and aromatic. Serve immediately over steamed jasmine rice.