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Thai Basil Shrimp Stir Fry - Fast, Fresh, and Full of Flavor

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) large shrimp, peeled and deveined, tails on or off
  • 2 cups Thai basil leaves (holy basil if available; sweet basil works in a pinch)
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2–3 Thai bird’s eye chilies, thinly sliced (or 1 jalapeño), to taste
  • 2 tablespoons neutral oil (canola, peanut, or vegetable)
  • 1 teaspoon cornstarch (optional, for a slightly thicker sauce)
  • Steamed jasmine rice or cooked rice noodles, for serving
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1–2 teaspoons brown sugar (start with 1, add more to taste)
  • 2 tablespoons water
  • 1 teaspoon rice vinegar or fresh lime juice (optional, for brightness)
  • 1 small zucchini, sliced into half-moons
  • 1 cup snow peas or green beans, trimmed
  • 2–3 scallions, sliced

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. This helps them sear instead of steam. If you like, toss them with a pinch of salt and pepper.
  2. Make the sauce: In a small bowl, stir together oyster sauce, soy sauce, fish sauce, brown sugar, water, and rice vinegar or lime juice. Taste and adjust sweetness or saltiness. If you want a slightly thicker sauce, dissolve 1 teaspoon cornstarch into the sauce now.
  3. Heat the wok or skillet: Set a large wok or skillet over medium-high to high heat. Add oil and swirl to coat. You want the pan hot so the shrimp and veggies cook fast and stay crisp.
  4. Sauté aromatics: Add garlic and chilies. Stir-fry for 20–30 seconds until fragrant. Keep them moving so they don’t burn.
  5. Cook the shrimp: Add the shrimp in a single layer. Sear for 1–2 minutes until the underside turns pink and slightly golden. Flip and cook another 30–60 seconds. The shrimp should be just shy of done. Transfer to a plate to avoid overcooking.
  6. Stir-fry the veggies: Add onion and bell pepper (and any firm veggies like green beans). Stir-fry 2–3 minutes until crisp-tender. If using softer veggies like zucchini or snow peas, add them during the last minute.
  7. Combine and sauce: Return shrimp to the pan. Pour in the sauce. Toss everything together for 30–60 seconds until the shrimp finish cooking and the sauce turns glossy.
  8. Add the basil: Turn off the heat. Toss in the Thai basil leaves and stir until just wilted. The residual heat is enough to release that signature aroma.
  9. Taste and finish: Adjust with a splash more fish sauce for salt, a pinch of sugar for balance, or a squeeze of lime for brightness. Serve immediately over hot jasmine rice or with noodles.