lunch

Thai Basil Shrimp Stir-Fry with Jasmine Rice and Crispy Shallots

Name: Thai Basil Shrimp Stir-Fry with Jasmine Rice and Crispy Shallots
Ingredients: 200 g (approx. 1 cup cooked) Jasmine rice, cooked; 354.3 g (approx. 7 oz) Shrimp, farm-raised, raw, peeled and deveined; 100 g (approx. 1 cup) Bell peppers, green, raw, thinly sliced; 88.6 g (approx. 2 cups) Spinach, baby; 50 g (approx. 1/4 cup) Shallots, thinly sliced; 27.4 g (approx. 1/4 avocado) Avocado, Hass, peeled, pit removed, diced; 2 cloves Garlic, minced; 1 tsp Ginger, fresh, grated; 1/4 cup, packed Thai basil leaves, fresh; 1.8 tbsp Soy sauce (low sodium); 0.5 tsp Fish sauce; 1 tsp Rice vinegar; 0.5 tsp Sesame oil, toasted; 0.5 tbsp Neutral oil (like canola or vegetable), for stir-frying; Pinch Flaky sea salt, for finishing

Nutrition

682

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(15)

Jasmine rice, cooked200 g (approx. 1 cup cooked)

Shrimp, farm-raised, raw, peeled and deveined354.3 g (approx. 7 oz)

Bell peppers, green, raw, thinly sliced100 g (approx. 1 cup)

Spinach, baby88.6 g (approx. 2 cups)

Shallots, thinly sliced50 g (approx. 1/4 cup)

Avocado, Hass, peeled, pit removed, diced27.4 g (approx. 1/4 avocado)

Garlic, minced2 cloves

Ginger, fresh, grated1 tsp

Thai basil leaves, fresh1/4 cup, packed

Soy sauce (low sodium)1.8 tbsp

Fish sauce0.5 tsp

Rice vinegar1 tsp

Sesame oil, toasted0.5 tsp

Neutral oil (like canola or vegetable), for stir-frying0.5 tbsp

Flaky sea salt, for finishingPinch

Instructions

Prepare the crispy shallots: Heat 1/2 inch of neutral oil in a small skillet over medium heat. Add the thinly sliced shallots and fry, stirring occasionally, until golden brown and crisp, about 5-7 minutes. Watch them closely as they can burn quickly. Remove with a slotted spoon and drain on paper towels. Set aside.

Cook the jasmine rice according to package directions. Keep warm.

Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, fish sauce, rice vinegar, and toasted sesame oil.

Heat 1 tablespoon of neutral oil in a large skillet or wok over high heat until shimmering. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Add the shrimp to the hot skillet and stir-fry until they turn pink and opaque, about 2-3 minutes. Remove shrimp from the skillet and set aside.

Add the sliced green bell peppers to the skillet and stir-fry for 2-3 minutes until they are tender-crisp. Add the baby spinach and cook until just wilted, about 1 minute.

Return the cooked shrimp to the skillet. Pour the prepared stir-fry sauce over everything and toss to combine. Cook for another minute until the sauce has thickened slightly and coats the ingredients.

Stir in the fresh Thai basil leaves just before serving.

To serve, spoon the cooked jasmine rice into shallow bowls. Top generously with the shrimp and vegetable stir-fry. Garnish with the crispy fried shallots and diced avocado. Finish with a pinch of flaky sea salt.