This Shrimp Thai Basil Stir-fry is a delicious and easy recipe that can be made in just 20 minutes. With a perfect balance of spicy, savory, and sweet flavors, this stir-fry will definitely become a go-to for busy weeknights.
If you ever had Thai basil shrimp fried rice, this is basically the same but minus the rice and fried egg. It's a lighter and healthier version, perfect for those watching their carb intake or looking for a low-carb option. Plus, having delicious Asian cuisine that is fast and easy is never a bad thing.
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Large fresh shrimp peeled, deveined, and tails off
- Olive oil
- Red bell pepper sliced
- Serrano peppers deseeded and finely chopped
- Chopped green onion
- Fresh Thai basil chopped
- Soy sauce
- Salt & Black Pepper
- Oyster sauce
- Swerve brown sugar substitute
- Minced garlic
See recipe card for quantities.
This is a quick overview of the steps. See the Recipe card below for the rest.
Heat the olive oil in a skillet over medium-high heat and add the shrimp. Immediately add the red bell pepper into the skillet, and saute until the peppers have softened and the shrimp is cooked through.
In a bowl, combine the soy sauce, oyster sauce, brown sugar substitute, and minced garlic.
Mix the green onions, serrano pepper, and basil into the skillet, and saute for another 2-3 minutes.
Pour the chili garlic mixture over the mixture into the skillet and give it a good stir.
Finish off the cooking process by allowing it to saute for a minute or two longer and give it a final stir before serving.
Variations and Substitutions
- Spices - Feel free to add more or less of any spice listed depending on your preference. You can also substitute the serrano pepper with jalapeno for a milder heat.
- Protein - If you're not a fan of shrimp, this recipe works well with chicken, beef, or even tofu.
- Vegetables - Don't have red bell peppers? No problem! You can use green bell pepper. Don't like peppers? There are so many different vegetables you can use. Substitute it with fresh vegetables like bok choy, broccoli, spring onion, red onion or zucchini.
- Sauce - This recipe uses a homemade sauce, but if you're short on time feel free to use a store-bought Sugar Free stir-fry sauce. Especially if you do not like garlicky marinade. You can even add in some fish sauce to get that umami flavor.
- Serve - You can serve it over noodles, quinoa, or even cauliflower rice for a low-carb option.
- Garnishes - Add some extra freshness and crunch by topping your stir-fry with chopped scallions, sesame seeds, or crushed peanuts. You can also add a squeeze of lime juice for some acidity.
- large skillet
- medium bowl
- Serving Dish (of course)
Storage: Store leftovers in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat: To reheat, simply place the stir-fry in a skillet over medium heat until warmed through.
- If you have a cast iron skillet, use it for this recipe! It will give the dish a nice sear and add depth to the flavors.
- Meal Prep - This stir fry is great for meal prep. Simply divide into individual containers for easy lunches or dinners throughout the week.
- Serve your Thai basil shrimp stir fry over lettuce cups for another low-carb option.
- Skip the extra cost of shrimp and buy the smaller ones, not the extra jumbo shrimp.
If your grocery store doesn't carry Thai Basil, you can easily substitute it with regular basil in this recipe. While Thai Basil does add a unique flavor to the dish, regular basil will still work well. Thai holy basil leaves are different from regular sweet basil leaves and are a key ingredient in this dish. Thai Basil has bold notes of licorice and spice.
Yes, frozen shrimp can be used in this recipe. Just make sure to thaw them before cooking.
Shrimp Thai Basil
- Large Skillet
- Medium Bowl
- Serving Dish (of course)
- 1 lb. Large shrimp peeled deveined, and tails off
- 2 Tbsp. Olive oil
- 1 Red bell pepper sliced
- 2 Serrano peppers deseeded and finely chopped
- ¼ C. Chopped green onion
- ½ C. Fresh thai basil chopped
- 3 Tbsp. Soy sauce
- 1 Tbsp. Oyster sauce
- 2 tsp. Swerve brown sugar substitute
- 3 tsp. Minced garlic
- Salt and Pepper
- Heat the olive oil in a skillet over medium-high heat and add the shrimp. Immediately add the red bell pepper into the skillet, and saute until the peppers have softened and the shrimp is cooked through.
- In a bowl, combine the soy sauce, oyster sauce, brown sugar substitute, and minced garlic.
- Mix the green onions, serrano pepper, and basil into the skillet, and saute for another 2-3 minutes.
- Pour the chili garlic mixture over the mixture into the skillet and give it a good stir.
- Finish off the cooking process by allowing it to saute for a minute or two longer and give it a final stir before serving.