Quick Shrimp Stir-Fry Recipe – Thai Basil & Chilli Garlic Shrimp

Last Updated on 2 months by Neha Deshmukh

Quick Shrimp Stir-Fry Recipe – Thai Basil & Chilli Garlic Shrimp

Hey everyone! I’m so excited to share this recipe with you – it’s become a weeknight staple in my kitchen. Seriously, this Thai Basil & Chilli Garlic Shrimp stir-fry is fast, flavorful, and always a crowd-pleaser. I first made this when I was craving something quick and vibrant, and it’s been on repeat ever since. It’s the perfect balance of sweet, spicy, and savory, and honestly, it feels a little bit fancy for how easy it is!

Why You’ll Love This Recipe

This shrimp stir-fry is a winner for so many reasons. It’s ready in under 20 minutes – perfect when you’re short on time but don’t want to compromise on taste. The sauce is absolutely addictive, and the fresh Thai basil really elevates the whole dish. Plus, it’s super versatile. You can easily adjust the spice level, swap out the shrimp for chicken or tofu, or serve it with rice or cauliflower rice.

Ingredients

Here’s what you’ll need to make this delicious shrimp stir-fry:

• 1 lb shrimp (around 450g)
• 1 cup packed Thai basil leaves (about 25g)
• 2 tablespoon avocado oil (30ml)
• 8 cloves garlic, minced
• 2 inch piece ginger, grated
• 3 Birds Eye Chillies, finely chopped (or more, to taste!)
• 2 tablespoon brown sugar (25g)
• 3 tablespoon avocado oil (45ml)
• 1 tablespoon soy sauce (15ml)
• 1 teaspoon fish sauce (5ml)
• 0.5 lime, juiced
• 1 tablespoon oyster sauce (15ml)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients!

• Thai Basil: This isn’t the same as regular basil! Thai basil has a slightly anise-like flavor that’s essential for that authentic Thai taste. You can usually find it at Asian grocery stores. If you absolutely can’t find it, Italian basil will work in a pinch, but it won’t be quite the same.
• Birds Eye Chillies: These little guys pack a punch! Feel free to adjust the amount depending on your spice preference. You can also use other chillies, like Serrano peppers, if you prefer.
• Fish Sauce: Don’t be scared of fish sauce! It adds a wonderful umami flavor that’s crucial to Thai cuisine. It’s salty and pungent, but trust me, it works. Look for a good quality fish sauce – Red Boat is a popular brand.
• Oyster Sauce: This adds a lovely sweetness and depth of flavor. There are vegetarian oyster sauces available made from mushrooms if you prefer. Regional variations exist – some cooks use a little dark soy sauce instead for colour and depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the marinade. In a blender, combine the garlic, ginger, chillies, brown sugar, soy sauce, fish sauce, lime juice, oyster sauce, and 3 tablespoons of oil. Blend until smooth.
2. Now, add the shrimp to the marinade and give it a good toss. Let it marinate for about 10 minutes. This allows the flavors to really penetrate the shrimp.
3. Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the marinated shrimp and sear for about 1 minute per side, until they turn pink and opaque.
4. Pour in the remaining marinade and cook for another 2 minutes, or until the sauce thickens slightly.
5. Finally, add the torn Thai basil leaves and cook for about 2 minutes, until they wilt. Don’t overcook the basil – you want it to stay bright green!
6. Serve immediately over rice or cauliflower rice.

Expert Tips

• Don’t overcrowd the pan when searing the shrimp. Work in batches if necessary to ensure they get nicely browned.
• Taste the sauce before adding the basil and adjust the seasoning as needed. You might want to add a pinch of salt or a squeeze of lime juice.
• For a richer flavour, use a good quality avocado oil.

Variations

• Spice Level Adjustments: My family loves it spicy, so I usually add 4-5 chillies! But if you’re sensitive to heat, start with just one or two. You can also remove the seeds from the chillies to reduce the heat.
• Gluten-Free Adaptations: If you’re gluten-free, simply substitute the soy sauce with tamari.
• Cauliflower Rice Option: I often serve this with cauliflower rice for a lighter meal. It’s a great way to sneak in some extra veggies!
• Shrimp Size Variations: I prefer using large shrimp (21-25 count per pound), but you can use any size you like. Just adjust the cooking time accordingly. Smaller shrimp will cook faster.

Serving Suggestions

This shrimp stir-fry is fantastic on its own with a side of fluffy jasmine rice. It also pairs well with a simple cucumber salad or some steamed vegetables. A sprinkle of chopped peanuts adds a nice crunch!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The basil might lose some of its vibrancy, but it will still taste delicious!

FAQs

• Is this recipe authentically Thai? This is my take on a classic Thai-inspired shrimp stir-fry. While it draws heavily from Thai flavours, it’s adapted for home cooking and may not be exactly like what you’d find in Thailand.
• Can I use frozen shrimp? Absolutely! Just make sure to thaw the shrimp completely and pat it dry before marinating.
• What can I substitute for fish sauce? If you can’t find fish sauce, you can use a combination of soy sauce and a tiny splash of seaweed flakes for a similar umami flavour.
• How do I adjust the heat level? As mentioned earlier, adjust the number of chillies or remove the seeds to control the spice.
• Can I make this ahead of time? You can marinate the shrimp ahead of time (up to 24 hours) for even more flavour. However, I recommend cooking the stir-fry just before serving for the best texture.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you!