Lunch · Thai · 20 min
Thai Basil Shrimp Stir-Fry with Jasmine Rice and Crispy Shallots
- Calories
- 719
- Protein
- 57g
- Carbs
- 80g
- Fat
- 20g
Ingredients
- 0.3475 cup jasmine rice
- 219.6 g shrimp
- 100 g green bell peppers
- 88.6 g baby spinach
- 2 clove garlic
- 1 tsp fresh ginger
- 0.25 cup fresh Thai basil leaves
- 0.9 tbsp canola oil
- 1.8 tbsp low-sodium soy sauce
- 0.5 tsp fish sauce
- 1 tsp rice vinegar
- 0.5 tsp toasted sesame oil
- 50 g shallots
- 27.4 g avocado
- 1 pinch flaky sea salt
Method
- 01Cook the dry jasmine rice in 1 cup of boiling water until tender and fluffy, about 15 minutes. Keep warm.
- 02In a small bowl, whisk together the low-sodium soy sauce, fish sauce, rice vinegar, and toasted sesame oil for the sauce.
- 03Heat 0.5 tbsp canola oil in a skillet over medium heat. Add sliced shallots and fry for 5-7 minutes until golden brown and crisp. Remove with a slotted spoon to drain on paper towels.
- 04Heat remaining 0.5 tbsp canola oil in a wok or large skillet over high heat until shimmering. Add minced garlic and grated ginger; stir-fry 30 seconds until fragrant.
- 05Add shrimp to the wok and stir-fry for 2-3 minutes until pink and opaque throughout (internal temperature 145°F/63°C). Transfer shrimp to a plate.
- 06Add sliced green bell peppers to the wok and stir-fry 2 minutes. Stir in baby spinach until just wilted, about 1 minute.
- 07Return cooked shrimp to the wok, pour over the sauce mixture, and toss for 1 minute until well coated and hot. Turn off heat and fold in fresh Thai basil leaves.
- 08Plate cooked jasmine rice in a bowl, top with stir-fry, and garnish with crispy shallots, diced avocado, and flaky sea salt.
Cook it with the whole plan around it
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