Hazelnut Free Thai Basil Shrimp Stir-Fry with Chiles
Total time25 min
Prep time15 min
Cook time10 min
4.8(10)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
For the sauce
- 3 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
For the stir-fry
- 1 Ā½ lb large shrimp (21ā25 count), peeled and deveined
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 4ā6 bird's eye chiles, thinly sliced (adjust to heat preference)
- 1 red bell pepper, thinly sliced
- 1 Ā½ cups fresh thai basil leaves, loosely packed
For serving
- cooked jasmine rice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, and sugar until the sugar dissolves. Set aside.
- 2
Pat the shrimp dry with paper towels. Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact, about 1ā2 minutes. Add 1 tbsp of the oil and swirl to coat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!