Name: Thai Shrimp Stir-fry with Tomatoes and Basil
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons soy sauce; 1 tablespoon water; 2 teaspoons Southeast Asian fish sauce; 4 teaspoons light brown sugar; 3 tablespoons peanut oil; 3 cloves garlic, chopped; 1 tablespoon grated, peeled, fresh ginger; 1/2 to 1 teaspoon red chile flakes; 1 pound large shrimp, peeled and deveined; 1/2 medium red onion, cut in 1-inch dice; 1 medium yellow pepper, seeded, cut in 1-inch dice; 1 jalapeno chile, thinly sliced into rounds; 2 cups cherry tomatoes, halved; 3/4 cup torn fresh basil leaves; 1/4 cup torn fresh mint leaves; 2 tablespoons freshly squeezed lime juice; Serving suggestion: Jasmine rice

Directions

Watch how to make this recipe.

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 chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 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 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

Thai Shrimp Stir-fry with Tomatoes and Basil

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