Friday, October 14, 2011

thai basil shrimp

This is one of J & I's go-to dishes at Thai restaurants- when in doubt, order Thai Basil! Its simple yet has great flavor. I'm no Thai cooking expert, but this is my take on Thai Basil. It's a pretty forgiving recipe and can really be made with any meat & veggies you like. I believe its traditionally made with green beans, but I had asparagus so I went ahead and used it. 

1 glove garlic, minced
Half red onion, cut into bite sized pieces
8 oz mushrooms, cut in quarters
1 lb shrimp, peeled & deveined
1 red bell pepper, cut into bite sized pieces
1 lb asparagus, ends removed then cut in half
½ teaspoon crushed red pepper flakes (use fresh chilies if you can)
2 Tablespoons fresh chiffonade basil

2 Tablespoons soy sauce
2 Tablespoons fish sauce
2 Tablespoons sugar

Shrimp Marinade:
1 Tablespoon corn starch
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon white pepper

Heat wok to med-high. When the wok is hot add oil, follow by garlic and onions. Stir fry the garlic and onions until aromatic, then add crushed red pepper (or chilies). Stir together, add asparagus followed by mushrooms.  Stir fry over med high heat for about five minutes or until the asparagus begins to tenderize. Meanwhile, combine marinade ingredients and mix with shrimp; set aside. Add bell peppers, stir then add sauce ingredients and sauté for about one minute. Create a well in the center of the wok, and then add shrimp.  Mix together and cook until shrimp is pink, about two to three minutes depending on the size of your shrimp (I used 16/20). Turn off heat and stir in basil. Serve immediately over steamed rice. 


  1. Ohh. Looks yummy! I always go with the basil dishes at thai places too! My husband doesn't like shrimp, but I can see myself substituting chicken or tofu in this. Thanks for sharing!

  2. yumm! this looks so good, i can only imagine how it smells/tastes! xx

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