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      Basil Shrimp Stir Fry

      Pesto isn't the only great way to use basil, this garlicy shrimp stir fry has an incredible balance of charred shrimp, aromatic basil, and an incredible spicy marinade that makes you rethink ever getting take out again. Our wok does the perfect job of preventing sticking and the cleaning up is easy, just wipe it down and put it away.


      3 Fresno chiles, coarsely chopped

      6 garlic cloves, smashed

      1/4 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)

      1.)Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.

      2.) Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.

      3.)Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.