Thai Chili Basil Shrimp
My family recently returned from a vacation to Florida. One of the restaurants that we ate out at had an amazing Thai Basil Shrimp Dish, served with pork fried rice. I was craving that dish when we returned so this is my attempt at recreating a lighter version of that tasty dish. If you don’t like spice at all, I would use a bit less chili paste and garlic then the recipe calls for.
- 8-10 oz large wild caught shrimp, thawed cleaned and peeled or fresh clean and peeled
- 2 TBS soy sauce or tamari
- 2 TBS fish sauce
- 1 tsp ground ginger
- 2 tsp chili pepper paste
- 3 cloves of garlic, minced
- 1 TBS brown sugar
- 2 large zucchini, spiralized or julienned
- 4 mini red peppers, julienned
- 1 cup sugar snap peas
- 1/4-1/2 cup fresh basil, chopped
- In a small bowl, combine soy sauce, fish sauce, ginger, chili pepper paste and brown sugar. Mix and set aside.
- Heat a medium sized skillet over medium high heat. Add a swirl of oil to the pan and add sugar snap peas and red peppers. Heat 2-3 minutes or until softened. Remove from pan.
- Add shrimp to your skillet, turning after 1 minute and cook just until shrimp start to turn pink. Shrimp will cook fast, so be sure to not overcook. Add veggies back to skillet along with garlic and soy sauce mix. Heat until sauce has warmed about 1 minute and remove from pan.
- Add spiralized zucchini noodles to the same pan and heat over medium high heat for 2-3 minutes, stirring frequently. Remove from pan once heated. Don’t overcook or these will get mushy.
- Serve shrimp mix over zucchini noodles.