Stir-Fried Shrimp with Garlic and Vietnamese Basil

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Succulent shrimp stir-fried with aromatic garlic and fragrant Vietnamese basil leaves for a quick and flavorful dish. This Vietnamese-inspired seafood recipe, ready in about 18 minutes, pairs raw 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: 8 min Serves 4 Vietnamese cuisine 210 cal/serving

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

Ingredients

1 lb, peeled and deveined raw shrimp
2 tbsp vegetable oil
5, thinly sliced garlic cloves
1 cup fresh Vietnamese basil leaves
2 tbsp fish sauce
1 tsp sugar
1/2 tsp black pepper
2 tbsp chopped green onions

The wok we’d stir-fry this in → 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 large wok over medium-high heat until shimmering. Add 5 thinly sliced garlic cloves and stir-fry for 30 seconds until fragrant and golden but not burnt.
Step 2: Add 1 lb peeled and deveined raw shrimp to the wok and stir-fry for 3-4 minutes until shrimp turn pink and opaque.
Step 3: Stir in 2 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper, tossing to coat shrimp evenly. Cook for another 1 minute to blend flavors.
Step 4: Remove from heat and fold in 1 cup fresh Vietnamese basil leaves and 2 tbsp chopped green onions, stirring gently until basil wilts but retains bright aroma.
Step 5: Serve immediately with steamed jasmine rice or as a flavorful appetizer.