Shrimp & Basil Stir-Fry

My herb garden has been beyond fabulous this year. I wanted to make sure that I made this dish before my beautiful basil faded away.

This dish was described as being “more addictive than Doritos.” 🙂 The recipe is from Bon Appétit, contributed by Andy Baraghani. I don’t usually follow a recipe precisely, but did on this occasion because I had never used Fresno chilies. Oops. The dish was tasty but beyond spicy. I regret not tasting my chilies for heat intensity. I will certainly do that next time, and will follow the recipe as written with milder chilies or remove the seeds and ribs for spicier chilies.

The spicy-sweet sauce was delicious and I still enjoyed it. This dish also comes together very quickly and is perfect for a weeknight meal. We ate it over brown Basmati rice with tomato slices on the side. The tomatoes really helped offset the heat. 🙂

Yield: Serves 3 to 4

  • 3 Fresno chiles, coarsely chopped (seeds and ribs removed, to taste)
  • 6 garlic cloves, smashed
  • 1/4 cup granulated sugar
  • 2 T fish sauce
  • 1 tsp kosher salt
  • 4 T vegetable or grapeseed oil, divided
  • 1 lb large shrimp, peeled, deveined, patted dry
  • 2 cups basil leaves (about 1 bunch)
  • lime wedges, for serving
  • 1 cup of rice (cooked in 2 cups stock or water), for serving
  1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 T oil in a blender until smooth. (I used a Vitamix.)
  2. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
  3. Heat remaining 1 T oil in a large nonstick skillet over medium-high.
  4. Using tongs, just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side.
  5. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
  6. Transfer shrimp mixture to a platter. Serve with rice and lime wedges alongside.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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