Thai Basil Shrimp

Name: Thai Basil Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai,Asian
Ingredients: 6 to 8 makrut lime leaves; 4 cloves garlic, coarsely chopped; 3 medium spring onions, sliced; 1 2-inch piece galangal or ginger, peeled and coarsely chopped; 1 to 2 small fresh red chilies, sliced, to taste; 2 tablespoons fish sauce; 2 tablespoons freshly squeezed lime juice; 2 tablespoons vegetable oil; 2 tablespoons soy sauce, regular; 1 teaspoon dark soy sauce, or 1/2 tablespoon regular soy sauce; 1 to 2 teaspoons brown sugar; 1 to 2 tablespoons vegetable oil; 2 medium bell peppers, 1 red and 1 green, cut into strips; 1 small onion, thinly sliced; 1 to 2 tablespoons white wine or white cooking wine, divided; 15 to 18 medium to large shrimp, shelled; 1 cup lightly packed fresh basil leaves, divided; 1/4 cup coconut milk; 2 large eggs, optional

Thai Basil Shrimp is an aromatic and authentic street food dish, perfect for experiencing the flavors of Thailand.

⭐ 4.6 (25 reviews) Prep: 20 minCook: 10 minTotal: 30 minYields: 2 servings

Category Tags:

Dinner Lunch Entree

Cuisine Tags:

Thai Asian

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Ingredients

For the Sauce:

6 to 8 makrut lime leaves
4 cloves garlic, coarsely chopped
3 medium spring onions, sliced
1 2-inch piece galangal or ginger, peeled and coarsely chopped
1 to 2 small fresh red chilies, sliced, to taste
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce, regular
1 teaspoon dark soy sauce, or 1/2 tablespoon regular soy sauce
1 to 2 teaspoons brown sugar

For the Shrimp:

1 to 2 tablespoons vegetable oil
2 medium bell peppers, 1 red and 1 green, cut into strips
1 small onion, thinly sliced
1 to 2 tablespoons white wine or white cooking wine, divided
15 to 18 medium to large shrimp, shelled
1 cup lightly packed fresh basil leaves, divided
1/4 cup coconut milk
2 large eggs, optional

Instructions

Process de-stemmed lime leaves with all other sauce ingredients into an aromatic paste; sweeten to taste.
Heat 1 tablespoon oil in a wok or large pan over medium-high heat. Sauté onion and bell peppers for 2-3 minutes, incorporating 1-2 tablespoons white wine.
Add shrimp, prepared sauce, and extra oil if necessary. Stir-fry 3 minutes until shrimp are pink and plump.
Reduce heat to low, stir in 1/3 cup chopped basil, then gradually mix in coconut milk, tasting as you add.
Adjust flavor: add fish sauce for saltiness, lime juice if too salty, or more coconut milk if too spicy.
Optionally, fry and lightly salt an egg in vegetable oil.
Serve shrimp garnished with fresh basil, alongside Thai jasmine rice, optionally topped with the fried egg and cucumber slices.

Nutritional Info (per serving)

Calories: 478 kcal

Carbohydrate: 29 g

Cholesterol: 95 mg

Fiber: 5 g

Protein: 17 g

Saturated Fat: 10 g

Sodium: 2890 mg

Sugar: 11 g

Fat: 35 g

Unsaturated Fat: 0 g