Spicy Shrimp with Basil

  • Servings: 4


  • 1 teaspoon white peppercorns
  • 2 garlic cloves, finely chopped
  • 1 1/2 tablespoons coarsely chopped cilantro
  • 1 tablespoon minced fresh ginger
  • 1 or 2 fresh Thai or serrano chiles, minced
  • 1 1/2 teaspoons finely grated lime zest
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 pound medium or large shrimp, shelled and deveined
  • 2 tablespoons soy sauce
  • 1 cup holy basil leaves, or 1/2 cup torn Italian basil leaves plus 1/2 cup torn mint leaves

How to make this recipe

  1. In a small dry skillet, toast the peppercorns over moderate heat just until fragrant, about 1 minute. Transfer to a mortar and coarsely crush. Add the garlic, cilantro, ginger, chiles, lime zest and salt and pound to a coarse paste.

  2. Heat the oil in a large skillet. Add the paste and stir-fry over high heat for 30 seconds. Add the shrimp and stir-fry until opaque throughout, about 2 minutes. Stir in the soy sauce. Transfer to a bowl, add the basil and serve.

Serve With

Steamed jasmine rice.

Contributed By Photo © Quentin Bacon Published April 1999

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