Thai Basil Shrimp Stir-Fry with Basmati Rice and Crunchy Veggies
Thai-inspired stir-fry featuring lively basil, bright lime, and a light seafood sauce, tossed with crunchy zucchini and summer squash for a fresh weeknight dinner. features protein from shrimp, a fluffy basmati bed, and a crisp veggie mix for texture.
- Prep Time: 15 min
- Cook Time: 12 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ lb shrimp, peeled and deveined
- 1 cups basmati rice
- 1 ½ cups water
- ½ medium zucchini, sliced
- ½ small summer squash, sliced
- ½ red bell pepper, sliced
- 1 ½ cloves garlic, minced
- ½ tablespoon fresh ginger, minced
- 1 tablespoons vegetable oil
- 1 tablespoons soy sauce
- ½ tablespoon fish sauce
- ½ tablespoon lime juice
- ½ teaspoon sugar
- ½ cup fresh Thai basil leaves
- ½ teaspoon crushed red pepper flakes (optional)
- ½ lime, cut into wedges
Instructions
- Cook basmati rice: rinse, add 2 cups rice to 3 cups water, simmer covered 15 minutes until tender.
- Heat oil in a large pan over medium-high; add garlic and ginger, sauté 30 seconds until fragrant.
- Add shrimp; cook 2-3 minutes until pink, then remove to a plate.
- Stir-fry zucchini, summer squash, and bell pepper 3-4 minutes until crisp-tender; season lightly.
- Return shrimp; add soy, fish sauce, lime juice, and sugar; toss 1 minute.
- Fold in basil and red pepper flakes; cook 30 seconds. Serve over rice with lime wedges.
Chef’s Pro Tips
- Add a quick squeeze of lime at the end for brightness.
- Toast the rice lightly in the pot before adding water for extra aroma.
Serving Suggestions
Pair with steamed broccoli or snap peas for extra greens and a wedge of lime.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently.
Nutritional Estimates
Per serving · 2 servings total
| fiber | 4 |
|---|---|
| protein | 28 |
| calories | 410 |
| fat | 12 |
| carbs | 48 |
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