Thai Shrimp
Thai Shrimp is a main course that serves 4. For $3.42 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 368 calories, 27g of protein, and 8g of fat. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by spoonacular user bdirgo. A mixture of shrimp, chicken stock, cooked rice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Thai Shrimp, Thai Shrimp, and Thai Shrimp are very similar to this recipe.
Servings: 4
Ingredients:
1 bunch basil leaves, 2 c. leaves
8 cups chicken stock
Hot cooked rice
2 tablespoons fish sauce
4 green onions
1 teaspoon organic peanut oil
3 hot red or green chilies
8 ounces shrimp, cooked, peeled, and deveined, 51 – 60 per pound
2 teaspoons soy sauce
1 teaspoon sugar
Equipment:
wok
Cooking instruction summary:
- Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.
- Heat wok over high heat. Swirl oil into wok and heat almost to smoking. Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color. Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy. Serve over hot cooked rice.
Step by step:
1. Peel and devein shrimp. Wash, dry and steam basil, mince garlic, thinly slice seeded chilies, mince white part of onion and cut green part into 1 inch pieces. Recipe can be prepared ahead to this stage.
2. Heat wok over high heat. Swirl oil into wok and heat almost to smoking.
3. Add garlic, chilies, onions (white part), and cook 10-15 seconds; add shrimp and stir fry 20 seconds or until they change color.
4. Add fish sauce, soy sauce, sugar, chicken, stock and green part of onions and bring mixture to a boil. Stir in basil and cook 20 seconds or until leaves wilt and shrimp are firm and pink. Dish is supposed to be soupy.
5. Serve over hot cooked rice.
Nutrition Information:
covered percent of daily need
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