Name: Shrimp and Basil Stir-Fry
Yield: 4 servings
Ingredients: 3 Fresno chiles, coarsely chopped; 6 garlic cloves, smashed; ¼ cup sugar; 2 Tbsp. fish sauce; 1 tsp. kosher salt; 4 Tbsp. vegetable or grapeseed oil, divided; 1 lb. large shrimp, peeled, deveined; 2 cups basil leaves (about 1 bunch); Lime wedges (for serving)

A serving dish filled with glazed shrimp and crispy basil leaves set on a composite surface.

Photo by Alex Lau, Food Styling by Sue Li

There’s so much more you can do with your farmers’ market basil than making pesto! Just toss a bunch in a hot pan as the finishing touch for charred shrimp that’s been flavored with a spicy, garlicky marinade, resulting in a fuss-free summertime dinner.

Recipe information

Yield
4 servings

Ingredients

3 Fresno chiles, coarsely chopped

6 garlic cloves, smashed

¼ cup sugar

2 Tbsp. fish sauce

1 tsp. kosher salt

4 Tbsp. vegetable or grapeseed oil, divided

1 lb. large shrimp, peeled, deveined

2 cups basil leaves (about 1 bunch)

Lime wedges (for serving)

Preparation

Step 1
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.
Step 2
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.
Step 3
Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.