Scale
Ingredients
- 4 Serrano peppers, coarsely chopped
- 7 garlic cloves, smashed
- 2 Tbsp fish sauce
- 1/4 cup of sugar
- 1 tsp kosher salt
- 4 Tbsp Grapeseed oil
- 1 lb. shrimp, deveined and peeled
- 1–2 cups of basil
- Cooked quinoa or rice, and lime wedges (for serving)
Instructions
- In a blender, combine chiles, garlic, sugar, fish sauce, salt and 3 Tbsp. of grapeseed oil. Blend until smooth.
- Transfer marinade to a medium bowl and add shrimp; toss to coat and let sit 10 min.
- Heat the remaining 1 Tbsp. oil in a large non-stick skillet over medium-high. Be sure not to crowd the shrimp, so you may have to work in batches. Using tongs, transfer shrimp to skillet; cook until deeply browned and flesh is no longer transparent (around 1 min. for each side).
- Remove pan from heat and add basil; toss until basil is wilted.
- Transfer shrimp mixture to plates; serve with quinoa or rice and limes.
- Category: Bites
Keywords: spicy shrimp basil