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Thai Basil Shrimp Recipe

Name: MIYABI Japanese & Asian Bistros Thai Basil Shrimp Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lbs large shrimp (peeled, deveined, tails removed); 1 tbs light soy sauce; 1 tsp fish sauce; 1 tsp cornstarch; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (or neutral oil); 4 cloves garlic (finely minced); 1 medium shallot (thinly sliced); 2 to taste Thai red chilies (thinly sliced) or bird's eye chilies; 1 tbs oyster sauce; 1 tsp dark soy sauce (for color, optional); 1 tbs light soy sauce; 1 tsp fish sauce; 1 tsp granulated sugar (or palm sugar, finely grated); 3 tbs water or low-sodium chicken broth; 1 small bell pepper (red or yellow, thinly sliced); 3 oz green beans or snap peas (trimmed and halved); 1 cup Thai basil leaves (fresh, stems discarded); 1 each fresh lime (optional, for serving); 3 cups steamed jasmine rice; 2 tsp crispy fried shallots (optional garnish)

Inspired by MIYABI Japanese & Asian Bistro

Time30m

Serves4

Make Thai Basil Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp & Marinade

1 lbs large shrimp (peeled, deveined, tails removed)

1 tbs light soy sauce

1 tsp Fish sauce

1 tsp Cornstarch

1 tsp freshly ground black pepper

Aromatic Base

2 tbs vegetable oil (or neutral oil)

4 cloves garlic (finely minced)

1 medium shallot (thinly sliced)

2 to taste Thai red chilies (thinly sliced) or bird's eye chilies

Sauce

1 tbs oyster sauce

1 tsp dark soy sauce (for color, optional)

1 tbs light soy sauce

1 tsp Fish sauce

1 tsp granulated sugar (or palm sugar, finely grated)

3 tbs water or low-sodium chicken broth

Vegetables & Finish

1 small bell pepper (red or yellow, thinly sliced)

3 oz green beans or snap peas (trimmed and halved)

1 cup Thai basil leaves (fresh, stems discarded)

1 each fresh lime (optional, for serving)

To Serve (optional)

3 cups steamed jasmine rice

2 tsp crispy fried shallots (optional garnish)

Method

Shrimp & Marinade

Marinate the shrimp

Pat shrimp dry with paper towels. In a bowl combine 1 tbs light soy sauce, 1 tsp fish sauce, 1 tsp cornstarch and 1 tsp freshly ground black pepper. Add shrimp and toss to coat evenly. Let marinate at room temperature while you prepare other ingredients (10–15 minutes).

Aromatic Base

Prepare aromatics: mince garlic, thinly slice shallot and chilies. Slice bell pepper and trim vegetables so everything is ready to go (mise en place).

Heat a large skillet or wok over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat.

Add minced garlic, sliced shallot and chilies to the hot oil. Stir-fry for about 30–45 seconds until fragrant and beginning to soften, taking care not to burn the garlic.

Cook Shrimp & Vegetables

Increase heat to high. Add the marinated shrimp in a single layer. Cook, stirring occasionally, for about 1–2 minutes until the shrimp start to turn pink on one side.

Add sliced bell pepper and the green beans or snap peas. Stir-fry together with the shrimp for another 1–2 minutes until vegetables are bright and just tender-crisp and shrimp are opaque and cooked through (shrimp should curl and just reach an internal temperature of ~120–135°F).

Sauce

While shrimp cooks, whisk together 1 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce (optional), 1 tsp fish sauce, 1 tsp granulated sugar and 3 tbs water or broth in a small bowl until sugar dissolves.

Pour the sauce into the pan with the shrimp and vegetables. Toss quickly to coat and cook for 30–45 seconds more, letting the sauce reduce slightly and thicken to glossy consistency. Taste and adjust: add a pinch more sugar if too salty, or a squeeze of lime if it needs brightness.

Vegetables & Finish

Remove pan from heat and immediately add the Thai basil leaves. Toss thoroughly—the residual heat will wilt the basil while retaining its bright aroma. If you like more heat, add an extra sliced chili at this stage.

Transfer the Thai Basil Shrimp to a serving platter. Garnish with crispy fried shallots if using and serve with lime wedges alongside steamed jasmine rice.