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Thai Basil Shrimp Stir-Fry

This vibrant stir-fry features juicy shrimp cooked quickly with garlic and chili, finished with fragrant Thai basil added at the last moment to lock in its bright aroma. The dish boasts tender shrimp with a caramelized edge and fresh, wilted basil leaves, creating a lively, summery flavor profile. It’s a simple, fast recipe that captures the essence of Thai street food in every bite.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g shrimp medium-sized, deveined, peeled
  • 1 cup Thai basil leaves roughly torn
  • 3 cloves garlic thinly sliced
  • 1 tsp fish sauce for umami and saltiness
  • 1 tbsp soy sauce light or dark, for color and depth
  • 1 lime lime juiced, for brightness
  • 1 tbsp cooking oil neutral flavor, high smoke point

Equipment

  • Wok or large skillet
  • Spatula or stirring spoon
  • Chef's knife
  • Cutting Board
  • Measuring spoons

Method
 

  1. Start by heating your wok or large skillet over medium-high heat until it shimmers slightly, signaling it’s hot and ready.
  2. Add the cooking oil, swirling it around to coat the bottom of the pan evenly. Listen for a faint sizzle as the oil heats up.
  3. Slide in the thinly sliced garlic and cook for about 30 seconds, stirring constantly until fragrant and just starting to turn golden—avoid burning it, as burnt garlic will taste bitter.
  4. Add the shrimp to the pan, stirring quickly. Cook for 2-3 minutes until they turn pink, opaque, and develop a slight caramelized edge. Keep stirring to cook evenly.
  5. Toss in the sliced Thai chili peppers, stirring for about 30 seconds until they release their fiery aroma and soften slightly.
  6. Pour in the fish sauce and soy sauce, stirring to coat the shrimp evenly. Look for the sauces to shimmer and create a glossy glaze on the shrimp.
  7. Remove the pan from heat briefly if needed, then add the torn basil leaves, tossing gently to wilt and release their aromatic oils. This should take about 10 seconds—just enough to soften without losing brightness.
  8. Squeeze fresh lime juice over the stir-fry, tossing again to combine and brighten the flavors. Serve immediately while still hot and fragrant.

Notes

Add basil at the very end to preserve its vibrant aroma. Adjust chili quantity based on your spice tolerance. Serve with steamed jasmine rice for a complete meal.