Thai Basil Shrimp

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 06/29/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Thai Basil Shrimp

The Spruce / Maxwell Cozzi
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 servings
Nutrition Facts (per serving)
473 Calories
35g Fat
27g Carbs
17g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 473
% Daily Value*
Total Fat 35g 44%
Saturated Fat 8g 39%
Cholesterol 95mg 32%
Sodium 2879mg 125%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 17g
Vitamin C 206mg 1,032%
Calcium 152mg 12%
Iron 4mg 21%
Potassium 807mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

One of the most popular street dishes in Thailand is made with fragrant basil leaves and a combination of protein (chicken, pork or seafood) and vegetables. This is the seafood version, and it's simply a stupendous dish. Here it's made with shrimp, but any seafood would work equally well, or a combination of shrimp and mussels, for example. It's usually quite spicy with red chili scattered throughout or sometimes added on top. In addition, it's common to serve this dish with rice and a fried egg. If you're ready to take on a true Thai dish, give this one a whirl -- you won't be disappointed!

"The Thai basil shrimp was delicious, and it was quite an easy preparation. The shrimp and sauce made a nice meal with jasmine rice and the fried egg, and it was a generous amount. If the flavor isn't quite right, there are several helpful suggestions for flavor tweaks." —Diana Rattray

Thai basil shrimp on rice with fried egg
A Note From Our Recipe Tester

Ingredients

For the Sauce:

  • 6 to 8 makrut lime leaves

  • 4 cloves garlic, coarsely chopped

  • 3 medium spring onions, sliced

  • 1 2-inch piece galangal or ginger, peeled and coarsely chopped

  • 1 to 2 small fresh red chilies, sliced, to taste

  • 2 tablespoons fish sauce

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce, regular

  • 1 teaspoon dark soy sauce, or 1/2 tablespoon regular soy sauce

  • 1 to 2 teaspoons brown sugar

For the Shrimp:

  • 1 to 2 tablespoons vegetable oil

  • 2 medium bell peppers, 1 red and 1 green, cut into strips

  • 1 small onion, thinly sliced

  • 1 to 2 tablespoons white wine or white cooking wine, divided

  • 15 to 18 medium to large shrimp, shelled

  • 1 cup lightly packed fresh basil leaves, divided

  • 1/4 cup coconut milk

  • 2 large eggs, optional

Steps to Make It

  1. Gather the ingredients.

    Thai Basil Shrimp ingredients

    The Spruce / Maxwell Cozzi

  2. Cut the stem portion from the lime leaves to remove and discard.

    cut lime leaves

    The Spruce / Maxwell Cozzi

  3. Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.

    lime leaves along with all other sauce ingredients in a bowl

    The Spruce / Maxwell Cozzi

  4. Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go. 

    peppers and onions in a wok

    The Spruce / Maxwell Cozzi

  5. Add the shrimp, stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump. 

    shrimp and peppers cooking in a wok

    The Spruce / Maxwell Cozzi

  6. Turn down heat to low and fold in 1/3 cup chopped basil.  Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).

    shrimp and vegetables cooking with basil in a wok

    The Spruce / Maxwell Cozzi

  7. Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.

    add fish sauce to the ingredients in the wok

    The Spruce / Maxwell Cozzi

  8. To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it. 

    egg frying in a skillet

    The Spruce / Maxwell Cozzi

  9. Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil, and serve with Thai jasmine rice, topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.

    Thai Basil Shrimp

    The Spruce / Maxwell Cozzi

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

How to Store

  • Refrigerate leftover shrimp and sauce in a shallow, airtight container within 2 hours, and eat within 3 days.
  • To reheat leftover basil shrimp, stir-fry it in a small amount of oil until hot. It should reach at least 165 F.

Is There a Substitute for Makrut Lime Leaves?

You can buy makrut lime leaves fresh or dried at Asian markets or online (Etsy, Amazon, etc.). If you need to substitute, swap out the 6 makrut lime leaves with 1 tablespoon of lime zest.