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Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed by Elizabeth Kilrain serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Food Network Thai stir-fry shrimp recipe

Ingredients:

2 tbsp

soy sauce

1 tbsp

water

2 tsp

Southeast Asian fish sauce

4 tsp

light brown sugar

3 tbsp

peanut oil

3 cloves

garlic, chopped

1 tbsp

grated, peeled, fresh ginger

1 tsp

red chile flakes

1 lb

large shrimp, peeled and deveined

1/2

medium red onion, cut in 1-inch dice

medium yellow pepper, seeded, cut in 1-inch dice

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 tbsp

freshly squeezed lime juice

2 cups

jasmine rice

Directions:

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.

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Categories:

Dairy Free
Ethnic Foods
Fish & Seafood
Main Dishes
Meats
Pasta/Rice/Potatoes
Quick & Easy
Vegetables