Red Meat Allergy Friendly Thai Basil Shrimp Stir-Fry with Chiles
Total time25 min
Prep time15 min
Cook time10 min
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Learn more →Ingredients
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 ½ lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp neutral oil (such as vegetable oil or canola oil), divided
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 4–6 bird's eye chiles, thinly sliced (adjust to heat preference)
- 1 red bell pepper, thinly sliced
- 1 ½ 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 1–2 minutes. Add 1 tbsp of the oil and swirl to coat.
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