How To Make Spicy Shrimp with Basil
Tender shrimp are marinated in a tasty Asian-flavored sauce and tossed in a spicy sauce of basil, soy sauce, and Thai fish sauce.
Serves:
Ingredients
For Marinade:
- 3tbsprice wine
- 2tbspsoy sauce
- 1tbspfresh ginger,minced
- 1½lbsmedium shrimp
- ½lbsnow peas
For Seasoning:
- 1tspred pepper flakes
- 2tspgarlic,chopped
- 2mediumred onions
For Sauce:
- 3tbspThai fish sauce
- 1½tbspsoy sauce
- 1tbspsugar
- 2½tbspextra virgin olive oil
- 1½cupsfresh basil leaves,coarsely shredded
Instructions
Marinade:
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In a medium bowl, combine rice wine, soy sauce, and ginger. Rinse shrimp and pat dry. With a sharp knife, score shrimp along the back to butterfly, then rinse and drain thoroughly.
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Add shrimp to the bowl and toss gently with marinade to coat. Refrigerate for 20 minutes.
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Meanwhile, in a saucepan, bring 6 cups of water to a boil. Add snow peas and cook for about 1½ minutes until crisp-tender. Drain in a colander and refresh under cold water. Drain again.
Seasoning:
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In a medium bowl, combine red pepper flakes, garlic, and red onion.
Sauce:
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In a medium bowl, combine fish sauce, soy sauce, sugar, and 1½ tablespoons water.
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Heat a wok or a heavy skillet over high heat. Add 1 tablespoon olive oil and heat until near smoking; swirl oil to coat the pan. Add shrimp and stir-fry for about 3 minutes until they change color and are just cooked. Drain shrimp; wipe out the pan.
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Add the remaining olive oil to the pan and heat for about 30 seconds until very hot. Add seasoning mixture and stir-fry for about 3 minutes until onion is tender.
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Stir sauce and add to pan; bring to a boil. Stir in shrimp and basil.
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Transfer to a serving platter and serve with steamed rice, if desired. Enjoy!
Nutrition
- Calories: 190.67kcal
- Fat: 6.99g
- Saturated Fat: 1.12g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.34g
- Polyunsaturated Fat: 1.02g
- Carbohydrates: 11.28g
- Fiber: 1.85g
- Sugar: 5.61g
- Protein: 18.43g
- Cholesterol: 142.88mg
- Sodium: 1865.01mg
- Calcium: 105.84mg
- Potassium: 353.70mg
- Iron: 1.57mg
- Vitamin A: 99.55µg
- Vitamin C: 26.90mg
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