Shrimp-and-Basil Stir-Fry


Dinner on the table in 15 minutes? Yes, please!

Shrimp-and-Basil Stir-Fry Recipe
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
15 mins
4 serves

This quick and easy shrimp stir-fry is exactly what you need for weeknight dinners. The key to this flavorful dish is in the sauce, made from pantry staples—soy sauce, fish sauce, and brown sugar—infusing the shrimp with spicy flavor. Next, we fold in a flurry of fresh basil leaves to brighten the mix.

Hot tip: This recipe calls for cooked rice, but if you don't have leftovers on hand, start a pot before you begin cooking the shrimp, so everything is ready at the same time.


  • 3 tablespoons soy sauce

  • 1 tablespoon fish sauce

  • 1 tablespoon light brown sugar

  • ¾ teaspoon kosher salt

  • 3 tablespoons vegetable oil

  • 2 to 3 medium red Fresno chilies or 1 jalapeño, halved and sliced (seeds removed for less heat, if desired)

  • 3 medium shallots, thinly sliced (0.75 cup)

  • 1 tablespoon garlic, finely chopped (3 cloves)

  • 1 ½ pounds large raw shrimp, peeled, deveined

  • 2 cups fresh Thai basil (or regular basil) leaves, loosely packed, plus more for serving

  • Cooked white rice, for serving

  • Lime wedges, for serving


  1. Stir soy sauce, fish sauce, sugar, and salt in a small bowl, and set aside.

  2. Heat oil in a large skillet (not nonstick) over medium-high until shimmering. Add chilies, shallots, and garlic, and cook, stirring often, until fragrant, 1 to 2 minutes.

  3. Add shrimp to skillet and cook, stirring occasionally, until shrimp are cooked through, about 3 minutes.

  4. Add the soy sauce mixture to the skillet and cook, tossing occasionally, until sauce is slightly reduced, about 1 minute.

  5. Remove the skillet from heat, add basil, and toss until the basil just starts to wilt.

  6. Serve over rice, topped with more basil and lime wedges on the side.

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