Thai-Inspired Garlic Shrimp 🍤

Name: Thai-Inspired Garlic Shrimp 🍤
Total time: 360 s
Yield: ~4 servings
Cuisine: American
Ingredients: 3/4 lb (340 g) raw jumbo shrimp, frozen, deveined, peeled, no tails; 2 tbsp garlic (about 2 large cloves), minced; 1/2 tsp sea salt; 1/2 cup fresh Thai basil, chopped; 3 Tablespoons neutral oil (e.g. vegetable, avocado, or peanut oil); 1/2 tsp sambal (chili paste); 1 tbsp butter; 1/4 cup white wine

Chris Gan @ChrissyAlpha

This recipe blew my socks off (in a good way)! It’s salty, spicy, and savory. It’s also fancy enough to serve at a dinner party, but easy enough to whip together for lunch. A winning recipe if ever I saw one! Just make sure any guests you’re serving are okay with a bit of spice 😁. If they’re not, you can always dial back on the spice and it will still taste great! We made a non-spicy version for kids at a dinner party that we recently attended. Both adults and kids love this dish. ♥️

This recipe is modified from “The world on a platter.”

#GlobalApron - Week 16. Prawns (shrimp)
#Spicy #Seafood #Dinner #Lunch

This recipe is modified from “The world on a platter.”

#GlobalApron - Week 16. Prawns (shrimp)
#Spicy #Seafood #Dinner #Lunch

Chris Gan @ChrissyAlpha

This recipe is modified from “The world on a platter.”

#GlobalApron - Week 16. Prawns (shrimp)
#Spicy #Seafood #Dinner #Lunch

This recipe is modified from “The world on a platter.”

#GlobalApron - Week 16. Prawns (shrimp)
#Spicy #Seafood #Dinner #Lunch

Saved

Ingredients

~6 minutes

~4 servings

3/4 lb (340 g)raw jumbo shrimp, frozen, deveined, peeled, no tails
2 tbspgarlic (about 2 large cloves), minced
1/2 tspsea salt
1/2 cupfresh Thai basil, chopped
3 Tablespoonsneutral oil (e.g. vegetable, avocado, or peanut oil)
1/2 tspsambal (chili paste)
1 tbspbutter
1/4 cupwhite wine

Saved

Steps

~6 minutes

1

Thaw the shrimp in a large bowl of cold water. Drain and pat dry.
2

Mince the garlic. Add it to a bowl with the salt and grind/crush it with a pestle.
3

Transfer the crushed garlic to a bowl and stir in the sambal and the oil. Pictured is the sambal that I used. I chose this one because I felt that the lemongrass would go well with the shrimp. There are other types available, and you can choose whichever one suits your fancy.
4

Wash and chop the Thai basil.
5

Add the basil and oil mixture to the shrimp and stir together. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.
Remove from the refrigerator about 5 minutes before cooking.
6

Melt the butter in a skillet at medium-low heat.
7

Add the marinated shrimp to the skillet and cook on one side for about 3 minutes.
Turn the shrimp over and cook on the other side until done (about 3 more minutes).
8

Stir in the wine to deglaze the pan and coat the shrimp with the liquid.
The flesh of the shrimp should be snowy white and have an internal temperature of 165°F (74°C)
9

Serve immediately and pour the pan liquid over the shrimp.
You can serve the shrimp over rice or noodles, but they are also delicious just as is!
10

Notes.
🍤 If you don’t have Thai basil, regular basil will work.
🍤 If you want a spicier dish, add more sambal. You can also use chili garlic paste, or a dash of cayenne pepper, or even Sriracha, depending on what you like.