Thai Basil Shrimp Recipe

Name: Proper Chophouses THAI BASIL SHRIMP Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb large shrimp (peeled, deveined, tails optional); 2 tbs vegetable oil; 4 cloves garlic (minced); 2 each Thai bird's eye chiles (sliced) or red chile; 1 each yellow onion (cut into 1/2-inch slices); 0.5 each green bell pepper (cut into 1/2-inch strips); 0.5 each red bell pepper (cut into 1/2-inch strips); 1.5 cups fresh Thai basil leaves (preferably Thai basil, packed); 1.5 tbs oyster sauce; 1 tbs soy sauce (regular or light); 1 tsp fish sauce; 1 tsp light brown sugar; 3 tbs water or low-sodium chicken broth; 1 tsp lime juice (fresh); 1 tsp cornstarch; 0.25 tsp white pepper (optional); 4 cups steamed jasmine rice; 2 each lime wedges; 2 tbs crispy fried shallots or chopped roasted peanuts

Inspired by Proper Chophouse

Time30m

Serves4

Shrimp wok-tossed in Thai basil sauce with green and red bell peppers and yellow onion

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Ingredients

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Main

1 lb large shrimp (peeled, deveined, tails optional)

2 tbs Tuscany sunflower oil

4 cloves Garlic (minced)

2 each Thai bird's eye chiles (sliced) or red chile

1 each yellow onion (cut into 1/2-inch slices)

1/2 each green bell pepper (cut into 1/2-inch strips)

1/2 each red bell pepper (cut into 1/2-inch strips)

1 1/2 cups fresh Thai basil leaves (preferably Thai basil, packed)

Sauce / Seasoning

1 1/2 tbs oyster sauce

1 tbs soy sauce (regular or light)

1 tsp Fish sauce

1 tsp light brown sugar

3 tbs water or low-sodium chicken broth

1 tsp lime juice (fresh)

1 tsp Cornstarch

1/4 tsp white pepper (optional)

To Serve (optional)

4 cups steamed jasmine rice

2 each Lime wedges

2 tbs crispy fried shallots or chopped roasted peanuts

Method

Prep

Pat shrimp dry with paper towels. If frozen, thaw completely and rinse, then pat dry. Season lightly with a pinch of salt and the white pepper.

Mince garlic; thinly slice chiles; cut onion into 1/2-inch slices and bell peppers into 1/2-inch strips. Wash and pick basil leaves from stems; pack leaves and roughly chiffonade if large.

In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, brown sugar, lime juice, water (or broth), and cornstarch until sugar and cornstarch dissolve. This is the sauce.

Cook

Heat wok and quick-sear shrimp

Place a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add shrimp in a single layer (work in two batches if needed). Toss/shake for 1 to 1 1/2 minutes until pink and just cooked through; remove shrimp to a plate and set aside. Do not overcook.

Aromatics and vegetables

Return the wok to high heat, add the remaining 1 tablespoon oil. Add minced garlic and sliced chiles; stir-fry 15–20 seconds until fragrant (don’t burn). Add sliced onion and bell peppers; stir-fry 1.5–2 minutes until vegetables are slightly softened but still crisp-tender.

Combine shrimp and sauce

Return cooked shrimp to the wok with the vegetables. Stir the sauce mixture briefly (cornstarch may settle) and pour it into the wok. Toss constantly for about 30–45 seconds until sauce thickens and coats shrimp and vegetables.

Finish with basil

Turn off the heat. Immediately add the Thai basil leaves and toss for 15–30 seconds until leaves are wilted and glossy. Taste and adjust seasoning with a small pinch of salt, extra fish sauce, or lime juice if desired.

Serve

Transfer to a serving plate. Serve hot over steamed jasmine rice with lime wedges and optional crispy shallots or peanuts sprinkled on top.