A Truly Authentic Thai Basil Shrimp Recipe

Name: Thai Basil Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: For the Sauce:; 4 garlic cloves (minced); 3 spring onions (sliced); 1 to 2 pieces galangal (thumb-size or ginger, matchsticks or grated); 1 to 2 fresh red chilies, sliced, to taste; 6 to 8 makrut lime leaves , snipped into strips with scissors; 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons vegetable oil; 2 tablespoons soy sauce (regular); 1 teaspoon soy sauce (dark or substitute 1/2 tablespoon regular soy sauce); 1 to 2 teaspoon sugar (brown); For the Shrimp:; 15 to 18 shrimp (medium to large, shells removed, tails may be left on); 2 bell peppers (1 red, 1 green, chopped into bite-size strips); 1 onion (small chopped or cut into thin wedges); 1 cup basil (fresh lightly pressed down); 1 to 2 tablespoons vegetable oil; 1 to 2 tablespoons of wine (white or white cooking wine ); 1/4 cup coconut milk; Optional Garnish : eggs (1 per person)

Prep: 20 mins

Cook: 10 mins

Total: 30 mins

Servings: 2 servings

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One of the most popular street dishes in Thailand is made with fragrant basil leaves and a combination of protein (chicken, pork or seafood) and vegetables. This is the seafood version, and it's simply a stupendous dish. Here it's made with shrimp, but any seafood would work equally well, or a combination of shrimp and mussels, for example. It's usually quite spicy with red chili scattered throughout or sometimes added on top. In addition, it's common to serve this dish with rice and a fried egg. If you're ready to take on a true Thai dish, give this one a whirl -- you won't be disappointed!

"The Thai basil shrimp was delicious, and it was quite an easy preparation. The shrimp and sauce made a nice meal with jasmine rice and the fried egg, and it was a generous amount. If the flavor isn't quite right, there are several helpful suggestions for flavor tweaks." —Diana Rattray

Thai basil shrimp on rice with fried egg

For the Sauce:

6 to 8 makrut lime leaves
4 cloves garlic, coarsely chopped
3 medium spring onions, sliced
1 2-inch piece galangal or ginger, peeled and coarsely chopped
1 to 2 small fresh red chilies, sliced, to taste
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce, regular
1 teaspoon dark soy sauce, or 1/2 tablespoon regular soy sauce
1 to 2 teaspoons brown sugar

For the Shrimp:

1 to 2 tablespoons vegetable oil
2 medium bell peppers, 1 red and 1 green, cut into strips
1 small onion, thinly sliced
1 to 2 tablespoons white wine or white cooking wine, divided
15 to 18 medium to large shrimp, shelled
1 cup lightly packed fresh basil leaves, divided
1/4 cup coconut milk
2 large eggs, optional

Gather the ingredients.

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Cut the stem portion from the lime leaves to remove and discard.

The Spruce / Maxwell Cozzi
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.

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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.

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Add the shrimp, stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.

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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).

The Spruce / Maxwell Cozzi
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.

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To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.

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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.

The Spruce / Maxwell Cozzi

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

How to Store

Refrigerate leftover shrimp and sauce in a shallow, airtight container within 2 hours, and eat within 3 days.
To reheat leftover basil shrimp, stir-fry it in a small amount of oil until hot. It should reach at least 165 F.

Is There a Substitute for Makrut Lime Leaves?

You can buy makrut lime leaves fresh or dried at Asian markets or online (Etsy, Amazon, etc.). If you need to substitute, swap out the 6 makrut lime leaves with 1 tablespoon of lime zest.

Nutrition Facts (per serving)
473	Calories
35g	Fat
27g	Carbs
17g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	473
% Daily Value*
Total Fat 35g	44%
Saturated Fat 8g	39%
Cholesterol 95mg	32%
Sodium 2879mg	125%
Total Carbohydrate 27g	10%
Dietary Fiber 4g	14%
Total Sugars 11g
Protein 17g
Vitamin C 206mg	1,032%
Calcium 152mg	12%
Iron 4mg	21%
Potassium 807mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.