Thai Basil Shrimp Recipes

SHRIMP AND BASIL STIR-FRY

Steps:

• Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.
• Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.

THAI BASIL SHRIMP

Steps:

• In a med bowl mix the soy, water, fish sauce , lemon grass and sugar - let shrimp marinate 10 minutes.
• Heat oil in the wok, add the onion and stir fry 2 minutes, add the ginger, garlic and the peppers- cook 30 seconds.
• Using a slotted spoon remove the shrimp from the marinade and place in the wok stir fry 3 minutes do not completely cook the shrimp.
• Add the remaining marinade and cook another 30 seconds,.
• Remove from the wok and stir in the basil.
• Serve over Jasmine rice, Garnish with more basil.

THAI-STYLE BASIL SHRIMP WITH BASIL-COCONUT RICE

Steps:

• Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl. Add the shrimp; toss to coat. Refrigerate at least 30 minutes or up to 1 hour. Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain. Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
• Preheat a grill to medium high. Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
• Melt the butter in a medium saucepan over medium-high heat. Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes. Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt. Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking. Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes. Remove from the heat and keep covered.
• Meanwhile, brush the grill grates with vegetable oil. Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side. Fluff the rice with a fork, stir in the scallion greens and season with salt. Combine the bean sprouts, peanuts and remaining 2 cups basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers. Serve with the rice and lime wedges.

THAI BASIL SHRIMP

Steps:

• Heat half of coconut oil (2 Tbsp) in a large skillet over medium heat. Slowly add ginger and cook approximately 1-2 minutes. Add shrimp to skillet and stir fry until pink but still translucent (not fully cooked); about 4-6 minutes. Remove shrimp and set aside. Add remaining oil to skillet. Add peppers and stir fry until crisp and beginning to caramelize; approximately 3-4 minutes. Whisk together coconut milk, soy sauce, juice of both limes, brown sugar and Sriracha. Add shrimp to skillet with pepper. Cover with coconut milk mixture. Bring to a boil and stir frequently. Sauce will thicken and shrimp will turn opaque in color. Remove entire skillet from heat. Stir in basil leaves, reserve a small amount for garnish. Serve over rice and garnish with remaining basil.

THAI BASIL SHRIMP

Steps:

• Gather the ingredients.
• Cut the stem portion from the lime leaves to remove and discard.
• Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
• Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go.
• Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.
• Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).
• Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.
• To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
• Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.