Shrimp and Basil Stir-Fry

farmers market challenge healthyish stir-fry chile garlic sugar fish sauce shrimp basil lime

Andy Baraghani

4 servings

Source

Ingredients

3 Fresno chiles, coarsely chopped

6 garlic cloves, smashed

¼ cup sugar

2 Tbsp. fish sauce

1 tsp. kosher salt

4 Tbsp. vegetable or grapeseed oil, divided

1 lb. large shrimp, peeled, deveined

2 cups basil leaves (about 1 bunch)

Lime wedges (for serving)

Method

Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. 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 Tbsp. 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 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.

Transfer shrimp mixture to a platter. Serve with lime wedges alongside.