There’s so much more you can do with your farmers’ market basil than making pesto! Just toss a bunch in a hot pan as the finishing touch for charred shrimp that’s been flavored with a spicy, garlicky marinade, resulting in a fuss-free summertime dinner. This recipe is part of the Healthyish Farmers’ Market Challenge. Get all 10 recipes here.
- 3 Fresno chiles, coarsely chopped
- 4 Tbsp. vegetable or grapeseed oil, divided
- 1 lb. large shrimp, peeled, deveined
- 2 cups basil leaves (about 1 bunch)
- Lime wedges (for serving)
Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
Transfer shrimp mixture to a platter. Serve with lime wedges alongside.
Andy Makes Shrimp and Basil Stir Fry
Reviews SectionThis is the perfect ratio of difficulty to flavor. I thought it would be too sweet, but the lime counterbalances the sugar. I used 1 Serrano rather than 3 Fresno peppers but otherwise followed the recipe. It was spicy hot and delicious!Couldn't get fresnos so subbed regular ole jalapeños and it was great. The marinade certainly was spicy enough but it milds out after cooking so don't be shy. Quote from the dinner table: "the only shrimp recipe we'll ever need"morgcunningham1521607/09/20I must have done something wrong because it was SO salty but it was otherwise delish! I will try this again with more shrimp and less fish sauce. I am on a Keto diet so I used Monkfruit instead of sugar and it works great!Sue KocherRaleigh NC06/21/20Literally the most delicious shrimp I've ever eaten! I served it with the Kale and Cucumber Salad with Roasted Ginger Dressing (which has similar ingredients and is a Bon Appetit recipe) and my partner almost passed out it was so good. Super fast, healthy and filling. I couldn't find Fresno chiles so I used red jalpenos and it was fantastic.AnonymousBrooklyn, NY05/24/20I am a big believer in adding umami to things that are already savory. The fish sauce does just that. I didn’t have fresh basil so I used frozen cubes and it was still delicious.AnonymousPennsylvania 05/22/20I've made this twice and it was divine both times. More recently I used Thai basil in place of Italian and didn't like it as much; I missed the flowery flavor more than I expected. I hope to try it with fresnos instead of jalapeños if I can source any near me.Wow! I love this recipe. So simple to make and packed with flavor! I have now made this dish two days in a row because I couldn't get enough. I've moved it to my favorites list.My partner and I loved this! They only had habaneros at the grocery store, so I used 2 of those instead of 3 fresnos. Was still delicious! The basil + sugar + heat was such a yummy combination. I would make this again!AnonymousPortland, Oregon04/30/20Fantastic! I did t ha e chilies so I used a couple tablespoons of sambal, worked great! Served with rice and a carrot/Daikin slaw.This recipe is fantastic and SO easy to adapt. I didnt have fresno chiles (or jalapeños) or basil but used cilantro and red chili flakes in the marinade instead. Still came out delish!Wow, this shrimp is awesome! I used a cast iron skillet and made sure to "blacken" the shrimp with a great crust.I have such great respect and admiration for Andy Baraghani that I kind of hate to be the one to break the 5-star streak. I did not love this. (Would having to sub 3 jalapeños for the Fresnos make that much of a difference? I don't think so.) The sugar balanced the jalapeños' heat beautifully. I just could not get past the funk of the fish sauce, and I found the basil flavor overpowering--I grow basil, love it. Andy did give me some ideas though: I'll try this concept again using soy sauce instead of fish sauce, and baby spinach instead of the basil. I wanted to give this 2 stars, but could not bring myself to do it.AnonymousTucson, AZ01/17/20Can’t wait to try......any suggestions for substitute for white sugar???Added some diced eggplant and served over farro. SO GOOD!AnonymousSeattle,WA01/07/20This is so easy and so fantastic! Definitely going to be a weeknight staple in my house.AnonymousLos Angeles01/05/20So good and really easy to make!Soooo delicious - spicy, salty, and sweet. I make this regularly and it comes together very quickly. In our house, we call it fire alarm shrimp though...you can guess whyOMFG. This. Was. So. Good. I was worried it might be too funky or spicy but it was perfect and so quick and easy! Make this now.AnonymousSan Diego09/18/19Fantastic... loved how simple it was and loved the flavor and caramelization!ktkSomerville, MA08/23/19Loved the marinade and simplicity of the recipe. First time, did not have a hot enough pan so didn't get the caramelization. Lesson learned! Outstanding flavor and all loved even the non-caramelized batch.AnonymousLong Beach, CA08/18/19So good - I make this in a tiny food processor (nutribullet) and up the chiles when I'm feeling brave. By now I've made it about 10 times and it's basically impossible to mess up. Heed the warnings that Fresno chiles aren't always easy to come by - but the steadfast jalapeño works just fine!AnonymousSan Francisco, CA08/13/19Whoa. This one was so super easy and beyond delicious. I had to cook my shrimp a little longer because the marinade made it a little watery in the skillet but what a payoff. Served them over some creamy grits and it was perfection. Will definitely be making often. Thanks Andy!!!curlyglamourgirlieLawn guyland08/11/19This is simply outstanding. The balance and pure deliciousness of flavours is hard to even comprehend. I kind of want to try making this marinade as a sauce for chicken wings or cauliflower bites or something. It was a huge hit with the people I made this for last night. Make this all the time.kermitologyCalgary, Alberta, Canada07/31/19Absolutely delicious! My husband is diabetic, so I used half Stevia and still got good caramelization. I agree with Vernon that this dish is quite salty, and this is the only thing I would change next time. Beef and chicken would be equally delicious.I bet this is great with chinese eggplant and thai basil!AnonymousNew York07/21/19