Thai Shrimp and Basil

A plate of food with some green leaves on it

Thai Shrimp and Basil

Servings 4 Servings


  • 3 Fresno chiles, coarsely chopped
  • 6 garlic cloves, smashed
  • ¼ cup granulated sugar
  • 2 tablespoons fish sauce
  • 1 teaspoon kosher salt
  • 4 tablespoons neutral oil such as grapeseed oil, divided
  • 1 pound large shrimp, peeled and deveined
  • 1 handful fresh Thai basil leaves
  • lime wedges, for serving
  • Thai chilies, optional garnish


  • Blend Fresno chiles, garlic, sugar, fish sauce, salt, and 3 tablespoons 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 tablespoon 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 2 minutes per side. Remove pan from heat.
  • Transfer shrimp mixture to a platter. Add basil, squeeze fresh lime juice, and finish with Thai chilies, if desired. Enjoy!