Shrimp and basil stir fry
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 3 jalapenos or fresno chilis
- 6 garlic cloves
- ¼ cup honey
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 4 tablespoons neutral oil (grapeseed, avocado, canola, etc.), divided
- ½ teaspoon salt
- 1 lb shrimp, peeled
- 1 bunch basil, torn into large pieces
Instructions
- Roughly chop the jalapenos (remove seeds if you want less spice) and garlic and add to blender with honey, fish sauce, soy sauce, salt, sesame oil and 3 tablespoons of your other oil. Blend until smooth.
- Pour over shrimp and toss to coat. Let sit for 10 minutes.
- Heat remaining oil in a large pan over medium-high heat.
- Add shrimp in a single layer (work in batches, if needed) and let cook for 1-2 minutes per side – depending on size of shrimp – until caramelized and just cooked through.
- Turn off heat and immediately add basil. Toss to combine.
- Serve immediately!
Notes
I find that the marinade has a hard time blending smooth when I use the jalapenos, so I just add a splash of water to help move things along.
This shrimp and basil stir fry is the ultimate weeknight dinner, and I’m hoping that will make up for the fact that basil isn’t really “in season” at the moment. Just buy a bunch of basil at the store, okay? Your future plant will forgive you. I promise.
This is actually the perfect dish to use store-bought, not-so-perfect basil because it gets all wilt-y anyway. But still good! Wilt-y good, you know?
The recipe above is slightly adapted from Bon Appetit (my main source of food inspiration these days!). I’ll happily eat this straight out of the pan, all on its own, but you can definitely serve this over noodles or rice. Or alongside any vegetable of your choice.
I personally choose to just eat this straight out of the pan, but you do you.
Fun fact: I first made this when I was doing Whole 30 in January so I used dates instead of sugar. The marinade was a little clumpy, but honestly still delicious. And since the original recipe doesn’t even call for soy sauce, you can totally leave it out (or just use coconut aminos in place). It’s versatile, is what I’m trying to say.
You all know I love a flexible recipe, and this one definitely delivers.
