35 Amazing Thai Basil Shrimp Recipe Ideas

Craving something fresh, fast, and packed with flavor for dinner tonight? Thai basil shrimp is your answer! This beloved dish combines succulent shrimp, aromatic basil, and a savory-sweet sauce for a meal that’s both incredibly delicious and surprisingly simple to whip up. Get ready to discover 35 amazing recipes that will bring the vibrant taste of Thailand right to your kitchen—let’s dive in!

Spicy Thai Basil Shrimp Stir-Fry

Feeling that takeout craving but want something fresher and faster? You’re about to make a restaurant-quality stir-fry right in your own kitchen that’s packed with vibrant flavor and comes together in minutes. This spicy Thai basil shrimp is your new weeknight hero.

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 3 tbsp rich fish sauce
• 2 tbsp sweet soy sauce
• 1 tbsp sharp oyster sauce
• 1 tsp granulated white sugar
• 3 tbsp neutral vegetable oil
• 4 cloves fragrant garlic, finely minced
• 2 fiery red Thai chilies, thinly sliced
• 1 small sweet yellow onion, thinly sliced
• 1 vibrant red bell pepper, thinly sliced
• 1 cup fresh Thai basil leaves

Instructions

1. Pat your raw shrimp completely dry with paper towels.
2. Whisk together fish sauce, soy sauce, oyster sauce, and sugar in a small bowl until the sugar dissolves.
3. Heat vegetable oil in a large wok or skillet over high heat until it shimmers, about 1-2 minutes.
4. Add minced garlic and sliced Thai chilies to the hot oil and stir-fry for exactly 30 seconds until fragrant.
5. Add the dried shrimp to the wok in a single layer and cook for 1 minute per side until they turn pink and opaque.
6. Transfer the cooked shrimp to a clean plate using a slotted spoon, leaving the oil in the wok.
7. Add sliced onion and bell pepper to the hot wok and stir-fry for 2-3 minutes until slightly softened but still crisp.
8. Return the cooked shrimp to the wok with the vegetables.
9. Pour the prepared sauce mixture over everything in the wok.
10. Toss continuously for 1 minute until the sauce thickens and coats everything evenly.
11. Remove the wok from heat and immediately stir in the fresh Thai basil leaves until just wilted.

Just look at that glossy sauce clinging to every piece of shrimp and vegetable! The shrimp stay wonderfully juicy while the bell peppers add a satisfying crunch against the tender onions. Serve this immediately over jasmine rice to soak up every drop of that spicy-savory sauce, or wrap it in crisp lettuce cups for a low-carb option that’s just as delicious.

Thai Basil Shrimp with Garlic and Lime

Feeling like you need a quick dinner that’s bursting with flavor? This Thai basil shrimp comes together in minutes but tastes like you spent hours in the kitchen. You’re going to love how the garlic, lime, and fresh herbs create such a vibrant dish.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 3 tbsp rich fish sauce
• 2 tbsp sweet palm sugar
• 3 tbsp fresh lime juice from juicy limes
• 5 cloves aromatic garlic, minced
• 2 fresh Thai chilies, thinly sliced
• 1 cup fresh Thai basil leaves
• 2 tbsp fragrant vegetable oil
• 1/4 cup crisp sliced shallots

Instructions

1. Pat your wild-caught shrimp completely dry with paper towels to ensure they get a nice sear.
2. Whisk together the rich fish sauce, sweet palm sugar, and fresh lime juice in a small bowl until the sugar dissolves completely.
3. Heat fragrant vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add crisp sliced shallots and cook until they turn golden brown and crispy, about 3-4 minutes, then remove them with a slotted spoon.
5. Add minced aromatic garlic and sliced fresh Thai chilies to the hot oil and cook until fragrant, about 30 seconds.
6. Increase heat to high and add your dried shrimp in a single layer, cooking for exactly 1 minute per side until they turn pink and opaque.
7. Pour the prepared sauce over the shrimp and toss to coat everything evenly.
8. Remove the skillet from heat and stir in fresh Thai basil leaves until they just begin to wilt, about 30 seconds.
9. Sprinkle the crispy shallots over the top as your final garnish.

Get ready for that perfect balance of sweet, salty, and spicy in every bite. The shrimp stay wonderfully tender while the basil adds this incredible fresh aroma that fills your kitchen. Try serving it over jasmine rice to soak up all that amazing sauce, or wrap it in crisp lettuce leaves for a lighter meal.

Creamy Coconut Thai Basil Shrimp Curry

Just imagine coming home to a fragrant, creamy curry that transports you straight to the streets of Bangkok. You’re about to make a dish that’s both comforting and exciting, perfect for a cozy weeknight dinner. This creamy coconut Thai basil shrimp curry comes together in under 30 minutes but tastes like you spent all day in the kitchen.

Ingredients

• 1 pound fresh large shrimp, peeled and deveined
• 1 tablespoon rich coconut oil
• 1 medium yellow onion, thinly sliced
• 3 cloves fresh garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons vibrant red curry paste
• 1 (14-ounce) can creamy full-fat coconut milk
• 1 tablespoon sweet brown sugar
• 1 tablespoon savory fish sauce
• 1 red bell pepper, thinly sliced
• 1 cup fresh Thai basil leaves
• 1 tablespoon fresh lime juice

Instructions

1. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
2. Heat the coconut oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the shrimp to the hot skillet and cook for exactly 1 minute per side until just pink, then transfer to a plate.
4. Reduce heat to medium and add the sliced onion to the same skillet, cooking for 3-4 minutes until softened.
5. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant but not browned.
6. Add the red curry paste and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
7. Pour in the coconut milk, scraping up any browned bits from the bottom of the pan for extra flavor.
8. Whisk in the brown sugar and fish sauce until fully incorporated.
9. Add the sliced bell pepper and simmer for 5 minutes until the pepper is tender-crisp.
10. Return the shrimp to the skillet and cook for 2 more minutes until heated through and fully cooked.
11. Remove from heat and stir in the Thai basil leaves until just wilted.
12. Finish with the fresh lime juice, stirring gently to combine.

Rich coconut milk creates the most luxurious sauce that clings perfectly to every shrimp and vegetable. The Thai basil adds that distinctive licorice-like aroma that makes this curry truly authentic. Serve it over jasmine rice to soak up every last drop of that creamy, slightly spicy sauce, or try it with rice noodles for a fun twist.

Thai Basil Shrimp Noodle Bowl

Aromatic and vibrant, this Thai Basil Shrimp Noodle Bowl brings the bustling streets of Bangkok right to your kitchen. You’ll love how quickly it comes together for a weeknight dinner that feels anything but ordinary. Get ready for bold flavors that will have everyone asking for seconds.

Ingredients

– 8 ounces of thin rice noodles
– 1 pound of large, fresh shrimp, peeled and deveined
– 3 tablespoons of rich sesame oil
– 4 cloves of garlic, finely minced
– 1 fresh red chili, thinly sliced
– 1 cup of fresh Thai basil leaves
– 3 tablespoons of savory fish sauce
– 2 tablespoons of sweet soy sauce
– 1 tablespoon of fresh lime juice
– 1 teaspoon of granulated sugar
– 1 cup of crisp bean sprouts
– ¼ cup of roasted peanuts, roughly chopped
– 2 fresh green onions, thinly sliced

Instructions

1. Place 8 ounces of thin rice noodles in a large bowl and cover with boiling water, letting them soak for exactly 8 minutes until tender but still slightly chewy.
2. While noodles soak, pat 1 pound of large, fresh shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
3. Heat 2 tablespoons of rich sesame oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
4. Add the dried shrimp to the hot oil and cook for 2 minutes per side until they turn pink and develop a light crust.
5. Push shrimp to one side of the pan and add the remaining 1 tablespoon of sesame oil to the empty space.
6. Add 4 cloves of finely minced garlic and 1 fresh red chili to the oil and stir-fry for 30 seconds until fragrant but not browned.
7. Drain the soaked rice noodles thoroughly and add them directly to the wok with the shrimp and aromatics.
8. Pour in 3 tablespoons of savory fish sauce, 2 tablespoons of sweet soy sauce, 1 tablespoon of fresh lime juice, and 1 teaspoon of granulated sugar all at once.
9. Use tongs to toss everything together vigorously for 2 minutes until the noodles are evenly coated and heated through.
10. Turn off the heat and immediately stir in 1 cup of fresh Thai basil leaves, letting the residual heat wilt them perfectly.
11. Divide the noodle mixture among serving bowls and top generously with 1 cup of crisp bean sprouts, ¼ cup of roasted peanuts, and 2 fresh green onions. Don’t skip the final squeeze of lime right before serving to brighten all the flavors. Deliciously balanced between spicy, sweet, and savory, this bowl delivers satisfying chewy noodles against the pop of perfectly cooked shrimp. Try serving it with extra chili slices for heat lovers or fold in additional fresh herbs for an even more aromatic experience.

Grilled Thai Basil Shrimp Skewers

Oh my goodness, you have to try these grilled Thai basil shrimp skewers! They’re the perfect quick dinner when you’re craving something fresh and flavorful. Once you get that first bite of the juicy shrimp with that incredible basil aroma, you’ll be hooked.

Ingredients

– 1 lb large wild-caught shrimp, peeled and deveined
– 1/4 cup rich fish sauce
– 3 tbsp fresh lime juice
– 2 tbsp fragrant palm sugar
– 4 cloves aromatic garlic, minced
– 2 fiery Thai chilies, thinly sliced
– 1 cup fresh Thai basil leaves
– 2 tbsp toasted sesame oil
– 8 wooden skewers, soaked in water

Instructions

1. Soak 8 wooden skewers in cold water for at least 30 minutes to prevent burning on the grill.
2. In a medium bowl, whisk together 1/4 cup rich fish sauce, 3 tbsp fresh lime juice, 2 tbsp fragrant palm sugar, 4 cloves minced aromatic garlic, and 2 thinly sliced fiery Thai chilies until the sugar completely dissolves.
3. Add 1 lb large wild-caught shrimp to the marinade and toss gently to coat every piece.
4. Cover the bowl with plastic wrap and refrigerate for exactly 20 minutes—any longer and the lime juice will start to cook the shrimp.
5. Thread 4-5 marinated shrimp onto each soaked wooden skewer, leaving small spaces between them for even cooking.
6. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates with 1 tbsp toasted sesame oil.
7. Place the shrimp skewers on the hot grill and cook for 2 minutes without moving them to develop nice grill marks.
8. Flip the skewers using tongs and cook for another 2 minutes until the shrimp turn pink and opaque throughout.
9. Remove the skewers from the grill and immediately sprinkle with 1 cup fresh Thai basil leaves, letting the residual heat wilt the herbs.
10. Brush the cooked skewers with the remaining 1 tbsp toasted sesame oil for extra gloss and nutty flavor.

Let me tell you, the texture is absolutely perfect—tender shrimp with just the right amount of char from the grill. That combination of sweet, salty, and spicy flavors with the aromatic basil makes these skewers seriously addictive. Try serving them over jasmine rice with extra lime wedges for squeezing, or chop them up for the most incredible shrimp tacos you’ve ever tasted.

Thai Basil Shrimp and Vegetable Rice

Unexpectedly easy and packed with flavor, this Thai basil shrimp and vegetable rice comes together in minutes. You’ll love how the aromatic basil mingles with tender shrimp and crisp veggies. It’s the perfect weeknight dinner when you’re craving something vibrant and satisfying.

Ingredients

• 1 lb fresh medium shrimp, peeled and deveined
• 2 cups jasmine rice, rinsed until water runs clear
• 1 cup fresh Thai basil leaves, packed
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 fresh lime, cut into wedges

Instructions

1. Rinse 2 cups jasmine rice under cold running water until the water runs clear, about 1 minute.
2. Cook rice according to package directions using a rice cooker or saucepan.
3. Pat 1 lb fresh shrimp completely dry with paper towels.
4. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Remove shrimp from skillet and set aside on a clean plate.
7. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
8. Toss in sliced red bell pepper and snap peas, stirring constantly for 3 minutes until crisp-tender.
9. Pour in 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar, stirring to combine.
10. Add cooked rice to the skillet, breaking up any clumps with a spatula.
11. Return cooked shrimp to the skillet and toss everything together for 2 minutes.
12. Turn off heat and stir in 1 cup fresh Thai basil leaves until just wilted.

Serve immediately with fresh lime wedges for squeezing over the top. The rice should be slightly sticky with distinct grains, while the shrimp remain plump and juicy. For an extra kick, sprinkle with crushed red pepper flakes or serve alongside a simple cucumber salad to balance the savory flavors.

Baked Thai Basil Shrimp with Sweet Chili Sauce

Tired of the same old shrimp recipes? This baked Thai basil shrimp brings bold Southeast Asian flavors to your table with minimal effort. You’ll love how the sweet chili sauce caramelizes in the oven while the fresh basil fills your kitchen with incredible aroma.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons rich toasted sesame oil
– 3 cloves fresh garlic, finely minced
– 1/4 cup sweet chili sauce
– 1 tablespoon vibrant fish sauce
– 1 tablespoon fresh lime juice
– 1/2 cup packed fresh Thai basil leaves
– 1 teaspoon crushed red pepper flakes
– 1 tablespoon finely chopped fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the raw shrimp completely dry with paper towels to ensure they crisp up nicely in the oven.
3. In a medium bowl, whisk together the toasted sesame oil, minced garlic, sweet chili sauce, fish sauce, and fresh lime juice until well combined.
4. Add the dried shrimp to the bowl and toss gently to coat each piece evenly with the marinade.
5. Let the shrimp marinate at room temperature for exactly 10 minutes to allow the flavors to penetrate.
6. Arrange the marinated shrimp in a single layer on your prepared baking sheet, making sure they don’t touch.
7. Sprinkle the crushed red pepper flakes evenly over the shrimp for a customizable heat level.
8. Bake at 400°F for 8-10 minutes until the shrimp turn pink and opaque and the sauce begins to bubble and caramelize around the edges.
9. Remove the baking sheet from the oven and immediately scatter the fresh Thai basil leaves over the hot shrimp, letting them wilt slightly from the residual heat.
10. Transfer the baked shrimp to a serving platter and garnish with the freshly chopped cilantro.

Keep in mind that the shrimp will continue cooking slightly after removal from the oven, so pull them out when they’re just barely opaque. The sweet chili sauce creates a beautiful sticky glaze that pairs wonderfully with fluffy jasmine rice, while the fresh basil adds an herbal brightness that cuts through the richness. For an extra textural contrast, try serving these over crisp shredded cabbage or lettuce cups.

Thai Basil Shrimp and Mango Salad

You know those days when you crave something fresh, vibrant, and just a little bit exotic? This Thai basil shrimp and mango salad is your answer—it’s a flavor explosion that comes together in no time.

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 2 ripe but firm mangoes, peeled and thinly sliced
• 1 cup fresh Thai basil leaves, lightly packed
• 1/2 cup fresh mint leaves, lightly packed
• 1/4 cup fresh cilantro leaves, lightly packed
• 1/4 cup roasted and salted peanuts, roughly chopped
• 1 small red onion, thinly sliced
• 1 fresh red chili, finely sliced (seeds removed for less heat)
• 3 tbsp fresh lime juice
• 2 tbsp fish sauce
• 1 tbsp honey or agave syrup
• 1 tbsp neutral oil (like avocado or grapeseed)

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp neutral oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque.
4. Transfer the cooked shrimp to a plate and let them cool to room temperature.
5. In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp fish sauce, and 1 tbsp honey until the honey is fully dissolved.
6. Thinly slice 1 small red onion and place it in a large mixing bowl.
7. Add the thinly sliced mangoes, fresh Thai basil, fresh mint, and fresh cilantro to the bowl.
8. Pour the dressing over the mango and herb mixture, then toss gently to coat everything evenly.
9. Fold in the cooled shrimp and 1/4 cup roughly chopped roasted peanuts.
10. Garnish with finely sliced fresh red chili for a pop of color and heat.

Underneath the bright, zesty dressing, you’ll find a wonderful contrast between the juicy mango, tender shrimp, and crunchy peanuts. Serve it piled high on a platter with extra lime wedges, or stuff it into lettuce cups for a fun, hands-on meal.

Thai Basil Shrimp in Pineapple Boats

Gosh, you know those recipes that look fancy but are actually super simple to make? This Thai basil shrimp served in pineapple boats is exactly that kind of dish—it brings tropical vacation vibes right to your weeknight dinner table without any stress.

Ingredients

• 2 large ripe pineapples
• 1 lb fresh large shrimp, peeled and deveined
• 3 tbsp rich fish sauce
• 2 tbsp fragrant oyster sauce
• 1 tbsp sweet brown sugar
• 2 tbsp vibrant vegetable oil
• 4 cloves aromatic garlic, minced
• 2 fiery Thai chilies, thinly sliced
• 1 small sweet yellow onion, thinly sliced
• 1 colorful red bell pepper, sliced
• 1 cup fresh Thai basil leaves
• 2 juicy limes, cut into wedges

Instructions

1. Cut both pineapples in half lengthwise through the crown.
2. Scoop out the pineapple flesh using a sharp knife and spoon, leaving about 1/2-inch thick shells.
3. Chop 1 cup of the fresh pineapple flesh into 1/2-inch cubes and set aside.
4. Pat the shrimp completely dry with paper towels—this helps them get a nice sear.
5. Whisk together fish sauce, oyster sauce, and brown sugar in a small bowl until the sugar dissolves.
6. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
7. Add minced garlic and sliced Thai chilies, stirring constantly for 30 seconds until fragrant.
8. Add the dried shrimp in a single layer and cook for 1 minute per side until pink and slightly curled.
9. Remove shrimp from the wok and set aside on a clean plate.
10. Add sliced onion and red bell pepper to the same wok, stir-frying for 2 minutes until slightly softened.
11. Add the reserved pineapple cubes and cook for 1 more minute until warmed through.
12. Return the cooked shrimp to the wok along with the prepared sauce mixture.
13. Toss everything together for 30 seconds until well coated and heated through.
14. Turn off the heat and stir in fresh Thai basil leaves until just wilted.
15. Divide the shrimp mixture evenly among the four pineapple boat shells.
16. Garnish each boat with fresh lime wedges for squeezing over just before serving.

What makes this dish so special is how the sweet pineapple boats soak up the savory sauce while keeping everything contained. The shrimp stay perfectly tender against the crisp vegetables, and that final squeeze of lime brightens all the flavors beautifully. Try serving these boats right on the dinner plate with just a simple jasmine rice side—the presentation alone will have everyone reaching for their phones to take pictures before they even take a bite.

Spicy Thai Basil Shrimp Tacos

Sometimes you just need dinner to pack a flavorful punch without keeping you in the kitchen all night. Spicy Thai Basil Shrimp Tacos are exactly that—a vibrant mashup of zesty, herby, and spicy flavors that come together in minutes. You’ll love how the fresh basil and chili heat wake up your taste buds.

Ingredients

• 1 lb raw large shrimp, peeled and deveined
• 8 small corn tortillas
• 2 tbsp fragrant toasted sesame oil
• 3 cloves garlic, finely minced
• 1 fresh red chili, thinly sliced
• 1 cup fresh Thai basil leaves, loosely packed
• 2 tbsp fresh lime juice
• 1 tbsp rich fish sauce
• 1 tsp granulated sugar
• 1/2 cup shredded purple cabbage
• 1/4 cup finely chopped cilantro
• 1/4 cup creamy mayonnaise
• 1 tbsp sriracha sauce

Instructions

1. Pat the raw large shrimp completely dry with paper towels to ensure a good sear.
2. Heat a large skillet over medium-high heat and add the fragrant toasted sesame oil.
3. Add the finely minced garlic and thinly sliced fresh red chili to the hot oil, sautéing for exactly 1 minute until fragrant but not browned.
4. Place the dried shrimp in the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
5. Pour in the fresh lime juice, rich fish sauce, and granulated sugar, stirring to coat the shrimp evenly.
6. Turn off the heat and immediately stir in the fresh Thai basil leaves until just wilted.
7. Warm the 8 small corn tortillas directly over a gas flame for 15 seconds per side, or in a dry skillet until pliable.
8. Mix the creamy mayonnaise and sriracha sauce in a small bowl to create a spicy crema.
9. Spread a thin layer of the spicy crema onto each warmed tortilla.
10. Divide the shrimp mixture evenly among the tortillas.
11. Top each taco with shredded purple cabbage and finely chopped cilantro.

Keep these tacos in mind when you want something exciting but effortless. The tender shrimp against the crisp cabbage creates a fantastic texture contrast, while the basil and chili deliver that signature Thai kick. Try serving them with extra lime wedges for squeezing and an ice-cold beer to balance the heat—it’s a weeknight game-changer.

Thai Basil Shrimp and Avocado Spring Rolls

Aren’t you craving something fresh, vibrant, and packed with flavor? These Thai basil shrimp and avocado spring rolls are the perfect answer for a light lunch or impressive appetizer. You’ll love how the bright, herby notes mingle with creamy avocado and tender shrimp.

Ingredients

– 8 large rice paper wrappers
– 1 lb fresh medium shrimp, peeled and deveined
– 2 ripe avocados, sliced
– 1 cup fresh Thai basil leaves
– 1 cup fresh mint leaves
– 2 cups crisp butter lettuce, shredded
– 1 cup crunchy bean sprouts
– 1/2 cup sweet chili sauce
– 2 tbsp fresh lime juice
– 1 tbsp fish sauce
– 1 tsp finely minced garlic
– 1/4 tsp crushed red pepper flakes

Instructions

1. Bring a medium pot of water to a rolling boil over high heat.
2. Add the peeled and deveined shrimp to the boiling water and cook for exactly 2 minutes until they turn pink and opaque.
3. Immediately transfer the cooked shrimp to a bowl of ice water using a slotted spoon to stop the cooking process.
4. Pat the cooled shrimp completely dry with paper towels, then slice each shrimp in half lengthwise.
5. Fill a large, shallow bowl with warm water at about 100°F – it should feel comfortably warm to the touch.
6. Dip one rice paper wrapper into the warm water for 10 seconds until pliable but still slightly firm.
7. Lay the softened wrapper flat on a clean cutting board or damp kitchen towel.
8. Arrange 3-4 shrimp halves in a horizontal line across the center third of the wrapper.
9. Top the shrimp with 2-3 avocado slices, making sure they’re evenly spaced.
10. Add a small handful of shredded butter lettuce directly over the shrimp and avocado.
11. Sprinkle about 2 tablespoons of bean sprouts over the lettuce.
12. Place 4-5 Thai basil leaves and 4-5 mint leaves on top of the bean sprouts.
13. Fold the bottom edge of the wrapper tightly over the filling, then fold in both sides.
14. Roll the spring roll firmly away from you to completely enclose the filling.
15. Repeat steps 6-14 with the remaining wrappers and ingredients.
16. In a small bowl, whisk together the sweet chili sauce, fresh lime juice, fish sauce, minced garlic, and crushed red pepper flakes until well combined.
17. Serve the spring rolls immediately with the dipping sauce on the side.

What makes these spring rolls truly special is the contrast between the chewy rice paper, creamy avocado, and crisp vegetables. The dipping sauce adds a perfect balance of sweet, tangy, and spicy notes that complement the fresh herbs beautifully. Try serving them alongside a cold cucumber salad for the ultimate refreshing meal that feels both light and satisfying.

Wok-Fried Thai Basil Shrimp with Peppers

Vividly aromatic and packed with bold flavors, this Thai-inspired shrimp dish comes together in minutes. You’ll love how the fragrant basil mingles with the savory sauce and crisp peppers. It’s the kind of weeknight meal that feels special but requires minimal effort.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp rich fish sauce
• 1 tbsp smooth soy sauce
• 1 tsp granulated sugar
• 2 tbsp vibrant vegetable oil
• 3 cloves fresh garlic, finely minced
• 2 fresh Thai chilies, thinly sliced
• 1 red bell pepper, cut into thin strips
• 1 cup fresh Thai basil leaves

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Whisk together fish sauce, soy sauce, and sugar in a small bowl until sugar dissolves.
3. Heat vegetable oil in a large wok over high heat until shimmering, about 1 minute.
4. Add minced garlic and sliced chilies, stirring constantly for 30 seconds until fragrant.
5. Add shrimp in a single layer, cooking for 1 minute without moving them.
6. Flip each shrimp and cook for 1 more minute until pink and opaque.
7. Transfer shrimp to a clean plate using a slotted spoon.
8. Add bell pepper strips to the hot wok, stir-frying for 2 minutes until slightly softened but still crisp.
9. Return shrimp to the wok along with any accumulated juices.
10. Pour the prepared sauce over everything, tossing to coat evenly.
11. Remove wok from heat and immediately stir in fresh basil leaves until just wilted.

Unbelievably satisfying, the shrimp stay tender while the peppers provide a crisp contrast. That savory-sweet sauce clings perfectly to every bite, with the basil adding its distinctive licorice-like fragrance. Try serving it over jasmine rice to soak up all the delicious sauce, or wrap it in crisp lettuce leaves for a low-carb option.

Conclusion

These 35 amazing Thai basil shrimp recipes offer endless inspiration for quick, flavorful meals that bring restaurant-quality taste to your home kitchen. We hope you’ve found some new favorites to try! Don’t forget to leave a comment sharing which recipe caught your eye, and pin this article to your Pinterest boards to save these delicious ideas for later.