Shrimp and Basil Stir-Fry
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/4 cup sugar
- 1 tsp. kosher salt
- lime wedges (for serving)
- 2 tbsp. fish sauce
- 3 fresno chiles, coarsely chopped
- 6 garlic cloves, smashed
- 4 tbsp. vegetable or grapeseed oil, divided
- 1 lb. large shrimp, peeled, deveined
- 2 cups basil leaves (about 1 bunch)
- Carbohydrate 19 g(6%)
- Cholesterol 143 mg(48%)
- Fat 15 g(23%)
- Fiber 1 g(3%)
- Protein 17 g(34%)
- Saturated Fat 2 g(8%)
- Sodium 1353 mg(56%)
- Calories 275
Preparation Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted. Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.
Preparation Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted. Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.
