Entree: Thailand – Coastal Thai Seafood – กุ้งผัดกะเพรา ➤ Goong Pad Krapow (Stir-fried shrimp with Thai holy basil, garlic, chilies, and savory seasonings)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 15 min

Ingredients

- 1 lb (454 g) medium shrimp, peeled and deveined
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (12 g) garlic, finely minced
- 1 small (30 g) shallot, thinly sliced
- 3–4 bird's eye chilies (5–10 g), thinly sliced (adjust for heat)
- 1.5 tbsp (22 ml) fish sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) light soy sauce
- 1 tsp (4 g) granulated sugar
- 1/4 tsp (0.5 g) white pepper
- 2 cups (40 g) fresh Thai holy basil leaves, packed
- 1 lime, cut into wedges (for serving)
- Cooked jasmine rice, for serving

Instructions

1. Prepare all ingredients before cooking: mince garlic, slice shallot and chilies, and pick basil leaves from stems. Heat a wok or large skillet over high heat.
2. Add 2 tbsp (30 ml) vegetable oil and swirl to coat. Add garlic and shallot and stir-fry briefly until aromatic, about 20–30 seconds.
3. Add the sliced bird's eye chilies and then the shrimp. Stir-fry until shrimp begin to turn pink, about 1–2 minutes.
4. Stir in fish sauce, oyster sauce, light soy sauce, sugar, and white pepper. Toss quickly to coat the shrimp and cook until just done, another 30–60 seconds.
5. Remove from heat and immediately fold in the holy basil leaves; toss until basil wilts from residual heat.
6. Serve hot over steamed jasmine rice with lime wedges alongside to squeeze over before eating.