Basil Shrimp Stir-Fry with Jasmine Rice

A quick and flavorful stir-fry featuring succulent shrimp, crisp bell peppers, and fragrant fresh basil, served over fluffy jasmine rice for a wholesome meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 8
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.74/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• healthy
• savory
• stir-fry
• fresh

Ingredients

• 2 pound large shrimp (peeled and deveined)
• 3 tablespoon olive oil
• 2 cup jasmine rice (uncooked)
• 4 cup water
• 1 yellow onion (thinly sliced)
• 2 bell peppers (thinly sliced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup chicken broth
• 0.25 cup soy sauce
• 2 tablespoon fish sauce
• 1 tablespoon cornstarch
• 1 lime (juiced)
• 1 teaspoon black pepper (freshly ground)
• 0.5 teaspoon salt
• 0.5 cup fresh basil leaves (roughly chopped)

Instructions

1. In a medium saucepan, combine the jasmine rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
2. While the rice cooks, pat the shrimp dry with paper towels. Season the shrimp with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
3. In a small bowl, whisk together the chicken broth, soy sauce, fish sauce, 1 tablespoon of cornstarch, and juice from the lime. Set aside.
4. Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the seasoned shrimp and stir-fry for 2-3 minutes, until pink and cooked through. Remove shrimp from the skillet and set aside.
5. Add the remaining 1 tablespoon of olive oil to the skillet. Add the yellow onion and bell peppers and stir-fry for 3-4 minutes until slightly tender-crisp.
6. Add the minced garlic and grated fresh ginger to the skillet and cook for 1 minute more until fragrant.
7. Pour the prepared sauce into the skillet, stirring constantly until it thickens, about 1-2 minutes.
8. Return the cooked shrimp to the skillet and stir to coat in the sauce. Stir in the fresh basil leaves just until wilted, about 30 seconds.
9. Fluff the jasmine rice with a fork. Serve the fragrant basil shrimp stir-fry immediately over the jasmine rice.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 405
• Protein: 36.5 g
• Carbohydrates: 45 g
• Fat: 10.5 g
• Fiber: 2.5 g
• Sodium: 880 mg
• Saturated Fat: 1.5 g
• Sugar: 2.5 g
• Cholesterol: 260 mg