Spicy Thai Basil Shrimp

By polloazul

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon water
• 2 teaspoons Southeast Asian fish sauce
• 2 teaspoons light brown sugar
• 3 tablespoons peanut oil
• 3 cloves garlic, chopped
• 1 tablespoon grated, peeled, fresh ginger
• 1 red chili, thinly sliced into rounds(or use red pepper flakes)
• 1 pound large shrimp, peeled and deveined
• 1/2 medium onion, cut in thin slices
• Vegetables I used: Red pepper, baby bok choy, green beans, zucchini, and mushrooms
• Other options: broccoli, snap peas, yellow squash, carrots....
• 3/4 cup torn fresh basil leaves
• 2 tablespoons freshly squeezed lime juice
• Serve with: brown rice or brown rice noodles

Preparation

Step 1

In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chili pepper and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes (do not over cook because they get more time in the pan at the end). Transfer the shrimp to a medium bowl with a slotted spoon. Add the vegetables to the skillet, and stir-fry until lightly browned, about 3 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1-2 minute more. Remove pan from the heat, stir in the basil and lime juice. Transfer to a serving dish, serve immediately.