Seed Oil Free Thai Basil Shrimp Stir-Fry with Chiles

Total time25 min

Prep time15 min

Cook time10 min

4.8

(10)

Seed Oil Free Thai Basil Shrimp Stir-Fry with Chiles

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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 or canola oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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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