Stir-Fried Shrimp with Garlic and Thai Basil

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Quick stir-fried shrimp tossed with aromatic garlic and fresh Thai basil leaves for a vibrant flavor punch. This Thai-inspired seafood recipe, ready in about 12 minutes, pairs large shrimp, peeled and deveined, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 5 min Cook: 7 min Serves 4 Thai cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
5 cloves, thinly sliced garlic cloves
1 cup, loosely packed fresh Thai basil leaves
1/2 tsp red chili flakes
1 tbsp fish sauce
1 tbsp light soy sauce
1 tsp brown sugar
for serving lime wedges

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering but not smoking.
Step 2: Add 5 thinly sliced garlic cloves and 1/2 tsp red chili flakes, stir-frying for 20 seconds until fragrant but not browned.
Step 3: Add 1 lb peeled and deveined large shrimp to the wok, stir-frying for 2-3 minutes until shrimp turn pink and opaque.
Step 4: Stir in 1 tbsp fish sauce, 1 tbsp light soy sauce, and 1 tsp brown sugar, tossing to coat shrimp evenly.
Step 5: Remove from heat and immediately fold in 1 cup loosely packed fresh Thai basil leaves until wilted from residual heat.
Step 6: Serve with lime wedges for squeezing over the shrimp.