This vibrant and flavorful dish combines succulent shrimp with fragrant basil and a spicy kick from fresh chilies. Perfect for a quick weeknight dinner or an exciting appetizer!
Ingredients:
1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
4 cloves garlic, minced
3-4 fresh red chilies (adjust to your spice preference), sliced
1 cup fresh basil leaves
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tbsp fish sauce (optional)
1 tbsp water
Lime wedges (for serving)
Instructions:
Prepare the sauce: In a small bowl, mix the soy sauce, oyster sauce, sugar, fish sauce (if using), and water. Set aside.
Cook the shrimp: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and sliced chilies, stirring for about 1 minute until fragrant.
Add the shrimp: Add the shrimp to the pan and cook for 2-3 minutes, turning them until they are pink and cooked through.
Add the sauce and basil: Pour the sauce mixture into the pan and stir to coat the shrimp. Toss in the fresh basil leaves and cook for an additional 1-2 minutes until the basil wilts and releases its aroma.
Serve: Serve hot with steamed rice or noodles, and garnish with extra chili slices if desired. Don’t forget to squeeze fresh lime juice over the top for a burst of freshness!
Let me know if you’d like a MidJourney prompt for a visual to go with this recipe!
