Thai Shrimp Stir-fry with Tomatoes and Basil
Serves 2
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons Southeast Asian fish sauce
- 4 teaspoons light brown sugar
- 3 tablespoons peanut oil
- 3 cloves garlic, chopped
- 1 tablespoon grated, peeled, fresh ginger
- 1/2 to 1 teaspoon red chile flakes
- 1 pound large shrimp, peeled and deveined
- 1/2 medium red onion, cut in 1-inch dice
- 1 medium yellow pepper, seeded, cut in 1-inch dice
- 1 jalapeno chile, thinly sliced into rounds
- 2 cups cherry tomatoes, halved
- 3/4 cup torn fresh basil leaves
- 1/4 cup torn fresh mint leaves
- 2 tablespoons freshly squeezed lime juice
Serving suggestion: Jasmine rice
In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.
- Calories: 286 kcal
- Carbohydrates: 17g
- Total Fat: 13 g
- Saturated Fat: 2 g
