Anthony’s Shrimp and Basil Stir Fry

Fresh basil is the star of this easy, spicy, summer evening dish.


Serves 4

3 Fresno chiles, coarsely chopped

6 garlic cloves, smashed

¼ cup sugar

2 tbsp. fish sauce

1 tsp. kosher salt

4 tbsp. vegetable or grapeseed oil, divided

1 lb. large shrimp, peeled, deveined

2 cups basil leaves (about 1 bunch)

Lime wedges (for serving)


  1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl, add shrimp, toss to coat. Let sit 10 minutes.
  2. Heat remaining 1 tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke, and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
  3. Transfer shrimp mixture to a platter. Serve with lime wedges.