Shrimp and Basil Stir-Fry

Photo by Alex Lau, Food Styling by Sue Li

Photo by Alex Lau, Food Styling by Sue Li



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.


  • 3 Fresno chiles, coarsely chopped

  • 6 garlic cloves, smashed

  • 1/4 cup sugar

  • 2 Tbsp. fish sauce

  • 1 tsp. kosher salt

  • 4 Tbsp. vegetable or grapeseed oil, divided

  • 1 lb. large shrimp, peeled, deveined

  • 2 cups basil leaves (about 1 bunch)

  • Lime wedges (for serving)