Thai chili and basil: one of the world’s most wonderful flavor combinations. It’s complex, yet simple, and always leaves you feeling happy and satisfied. This beautiful flavor profile tastes like heaven on everything from fish to chicken to meat to veggies. It’s also quick and easy to make!
This pan-seared shrimp with Thai chili-basil sauce is ready in under 10 minutes and tastes like something you’d order for much more money at your favorite Thai restaurant. This shrimp is delicious with noodles, rice, or cauliflower rice; and is ideal for a lightning-fast weeknight dinner that is both super yummy and super healthy.
1 lb. wild shrimp, deveined
3 Tbsp. butter
Juice from two limes
2 cloves of garlic, minced
¼ c. Thai basil, chopped
2 tsp. sambal oelek
1 Tbsp. sake
Salt and pepper
Season the shrimp with salt and pepper.
Heat the butter in a large skillet over medium high heat (but more on the high side). When the butter is melted and very hot, add the shrimp and cook 2-3 minutes, or until they are cooked through and lightly browned. Remove the shrimp with tongs and set aside on a plate.
Add the garlic, lime juice, sambal oelek, sake, and chopped basil to the skillet and cook for 1 minute. The garlic should be fragrant and the basil wilted.
Drizzle the sauce over the shrimp and serve immediately.