Sauteed Shrimp & Basil
A quick and easy meal is always en vogue and this Sauteed Shrimp and Basil gets on the table in a blink of an eye. If you buy peeled and deveined shrimp, it's that much faster ... just be sure to start the rice a bit earlier.
Ingredients
- 1 red jalapeno pepper chopped small
- 6 cloves garlic chopped small
- ¼ cup sugar
- 2 Tablespoons fish sauce I like the Red Boat brand, but see the Notes for a substitution.
- 1 teaspoon salt
- 4 Tablespoons avocado oil
- 1 pound large shrimp peeled and deveined
- 2 cups fresh basil leaves
- lime wedges for serving
Instructions
- Combine the chiles, garlic, sugar, fish sauce, salt, and 3 Tablespoons of oil in a bowl. Add the shrimp and stir to coat each shrimp well. Let marinate for 10 minutes.
- Heat a large skillet over medium-high heat. Add the remaining tablespoon of oil. Work in batches, if needed, to avoid crowding the pan. Cook the shrimp until deeply browned around the edges and the flesh is just opaque, about a minute per side. Remove the shrimp to a platter, turn off the heat, and add all of the basil. Toss until the basil is wilted., then add it to the platter with the shrimp.
- Transfer the shrimp and basil to dinner plates with rice and lime wedges.
Notes
Use red jalapenos, serranos, or fresno chiles. Serranos are definitely hotter than jalapenos so be aware of the spicy factor.
If you don't have fish sauce, use soy sauce, tamari, or coconut aminos with a mashed anchovy.
Serve these as appetizers by threading them onto a skewer with basil leaves and grilling them.
Tried this recipe?Let us know how it was!