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5 from 3 votes

Shrimp and Basil Stir Fry

Servings: 4
Author: adapted from Bon Appetit

Ingredients

  • 3 Fresno Chiles stemmed and seeded, coarsely chopped
  • 6 garlic cloves peeled
  • 1/4 cup maple sugar or cane sugar
  • 2 Tablespoons fish sauce*
  • 1 teaspoon sea salt
  • 4 Tablespoons avocado preferably, coconut or olive oil, divided
  • 1 pound large wild shrimp peeled and deveined
  • 2 cups basil leaves
  • Lime wedges for serving

Instructions

  • In a blender, add chiles, garlic, sugar, fish sauce, salt, and 3 Tablespoons of oil. Blend until smooth. Transfer the sauce to a medium bowl and add the shrimp. Toss to coat and allow to marinate for 10 minutes.
  • Heat remaining Tablespoon of oil in a large heavy bottom or cast iron skillet over medium-high heat. With tongs, pull the shrimp out of the marinade and add to the skillet in one layer, trying not to overcrowd the pan. Discard the marinade. Cook the shrimp turning once, until lightly charred on both sides, about 1 minute per side. You may need to do this in batches.
  • Remove pan from heat. Transfer the shrimp back to the pan if you did this in batches. Add basil and stir until wilted. Serve immediately with lime wedges, if desired.

Notes

*I know you're going to ask me if something can be subbed for fish sauce! In this recipe, you can try tamari or shoyu and it will be also very good. I like the funk of fish sauce, but it's not a deal breaker if you don't have it.