Stir-Fried Thai Basil Shrimp with Chili and Garlic
A vibrant stir-fry of succulent shrimp with fiery chili, garlic, and fragrant Thai basil leaves for a quick, flavorful meal. This Thai-inspired seafood recipe, ready in about 17 minutes, pairs raw 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.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 5 cloves, minced garlic cloves
- 3, thinly sliced red Thai chilies
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 cup fresh Thai basil leaves
- 2, sliced diagonally green onions
- for serving lime wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 5 minced garlic cloves and 3 thinly sliced red Thai chilies, stir-frying for 30 seconds until fragrant but not burnt.
- Step 2: Add 1 lb peeled and deveined raw shrimp and stir-fry for 2-3 minutes until shrimp turn pink and are just cooked through.
- Step 3: Stir in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp brown sugar. Cook for 1 minute until the sauce thickens slightly and coats the shrimp.
- Step 4: Remove from heat and immediately toss in 1 cup fresh Thai basil leaves and 2 sliced green onions, stirring until basil wilts and releases aroma.
- Step 5: Serve hot with lime wedges on the side to squeeze over.
Frequently asked questions
How long does Stir-Fried Thai Basil Shrimp with Chili and Garlic take to make?
Total time is about 17 minutes (10 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Thai Basil Shrimp with Chili and Garlic?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Stir-Fried Thai Basil Shrimp with Chili and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Thai Basil Shrimp with Chili and Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Thai Basil Shrimp with Chili and Garlic?
Thai seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
