Thai Basil Garlic Shrimp with Jasmine Rice

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp neutral cooking oil
• 1 tbsp toasted sesame oil
• 6 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 1 small red onion, thinly sliced
• 1 small red bell pepper, thinly sliced
• 2 tbsp Thai chili paste (or sambal), to taste
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp lime juice
• 1 tbsp oyster sauce
• 1 tbsp water
• 1 cup fresh Thai basil leaves (or sweet basil), loosely packed
• 1 green onion, thinly sliced
• 1 tsp toasted rice powder (optional, for thickening)
• Cooked jasmine rice, for serving (about 4 cups)
• Cucumber slices and extra lime wedges, for serving

Instructions

1. Pat the shrimp dry. Season lightly with a pinch of salt if desired.
2. In a small bowl, stir together soy sauce, fish sauce, brown sugar, lime juice, oyster sauce, and water. Set aside.
3. Heat a large skillet or wok over medium-high heat. Add the neutral oil and sesame oil, then add garlic, ginger, and red onion. Stir-fry for 30-45 seconds until fragrant.
4. Add the bell pepper and chili paste; stir-fry for 1 minute.
5. Add the prepared sauce mixture and bring to a quick simmer, about 1 minute. If using toasted rice powder, sprinkle it in while stirring to lightly thicken.
6. Add shrimp in a single layer. Cook 1-2 minutes per side until pink and just cooked through.
7. Turn off the heat and stir in Thai basil and green onion until wilted, about 20-30 seconds.
8. Serve immediately over cooked jasmine rice with cucumber slices and extra lime wedges.