Thai Basil Shrimp Stir Fry


  • 1 lb. large shrimp, peeled and deveined
  • 1 small zucchini, sliced
  • 1 small summer squash, sliced
  • 1-2 carrots, sliced
  • 1 red bell pepper, sliced
  • 1 onion, quartered
  • 1 T fresh ginger root, minced
  • 2 garlic cloves, minced (or more to taste)
  • 1 T Thai fish sauce or to taste
  • 1 T chili paste or more to taste, e.g., Sambal Oelek or Gochujang
  • 1 lime, quartered
  • Fresh basil, crushed peanuts, and sliced fresh chilis (Thai, Serrano, jalapeño) for serving
  • 1-2 T coconut or olive oil


  • Heat the oil in a wok over med-high heat until it is hot and shimmering.
  • Add the ginger and garlic and stir fry for a minute being careful not the let the garlic burn. Add the chili paste and fish sauce and fry for another 30 seconds or so.
  • Add the bell pepper, onion, and carrots and stir fry for a couple of minutes until they just start to soften.
  • Add the zucchini and summer squash and fry for a minute or 2 more.
  • Add the shrimp and fry until opaque.
  • Serve over jasmine rice, squeeze lime juice over the top, and garnish with fresh basil, crushed peanuts, and chilis.

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