Thai Inspired Garlic Shrimp 🍤 Recipe by Chris Gan
Cooking Instructions ~6 minutes 1 Thaw the shrimp in a large bowl of cold water. Drain and pat dry. 2 Mince the garlic. Add it to a bowl with the salt and grind/crush it with a pestle. 3 Transfer the crushed garlic to a bowl and stir in the sambal and the oil. Pictured is the sambal that I used. I chose this one because I felt that the lemongrass would go well with the shrimp. There are other types available, and you can choose whichever one suits your fancy. 4 Wash and chop the Thai basil. 5 Add the basil and oil mixture to the shrimp and stir together. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes. Remove from the refrigerator about 5 minutes before cooking. 6 Melt the butter in a skillet at medium-low heat. 7 Add the marinated shrimp to the skillet and cook on one side for about 3 minutes. Turn the shrimp over and cook on the other side until done (about 3 more minutes). 8 Stir in the wine to deglaze the pan and coat the shrimp with the liquid. The flesh of the shrimp should be snowy white and have an internal temperature of 165°F (74°C) 9 Serve immediately and pour the pan liquid over the shrimp. You can serve the shrimp over rice or noodles, but they are also delicious just as is! 10 Notes. 🍤 If you don’t have Thai basil, regular basil will work. 🍤 If you want a spicier dish, add more sambal. You can also use chili garlic paste, or a dash of cayenne pepper, or even Sriracha, depending on what you like. 1 Thaw the shrimp in a large bowl of cold water. Drain and pat dry. 1 Thaw the shrimp in a large bowl of cold water. Drain and pat dry. 2 Mince the garlic. Add it to a bowl with the salt and grind/crush it with a pestle. 2 Mince the garlic. Add it to a bowl with the salt and grind/crush it with a pestle. 3 Transfer the crushed garlic to a bowl and stir in the sambal and the oil. Pictured is the sambal that I used. I chose this one because I felt that the lemongrass would go well with the shrimp. There are other types available, and you can choose whichever one suits your fancy. 3 Transfer the crushed garlic to a bowl and stir in the sambal and the oil. Pictured is the sambal that I used. I chose this one because I felt that the lemongrass would go well with the shrimp. There are other types available, and you can choose whichever one suits your fancy. 4 Wash and chop the Thai basil. 4 Wash and chop the Thai basil. 5 Add the basil and oil mixture to the shrimp and stir together. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes. Remove from the refrigerator about 5 minutes before cooking. 5 Add the basil and oil mixture to the shrimp and stir together. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes. Remove from the refrigerator about 5 minutes before cooking. 6 Melt the butter in a skillet at medium-low heat. 6 Melt the butter in a skillet at medium-low heat. 7 Add the marinated shrimp to the skillet and cook on one side for about 3 minutes. Turn the shrimp over and cook on the other side until done (about 3 more minutes). 7 Add the marinated shrimp to the skillet and cook on one side for about 3 minutes. Turn the shrimp over and cook on the other side until done (about 3 more minutes). 8 Stir in the wine to deglaze the pan and coat the shrimp with the liquid. The flesh of the shrimp should be snowy white and have an internal temperature of 165°F (74°C) 8 Stir in the wine to deglaze the pan and coat the shrimp with the liquid. The flesh of the shrimp should be snowy white and have an internal temperature of 165°F (74°C) 9 Serve immediately and pour the pan liquid over the shrimp. You can serve the shrimp over rice or noodles, but they are also delicious just as is! 9 Serve immediately and pour the pan liquid over the shrimp. You can serve the shrimp over rice or noodles, but they are also delicious just as is! 10 Notes. 🍤 If you don’t have Thai basil, regular basil will work. 🍤 If you want a spicier dish, add more sambal. You can also use chili garlic paste, or a dash of cayenne pepper, or even Sriracha, depending on what you like. 10 Notes. 🍤 If you don’t have Thai basil, regular basil will work. 🍤 If you want a spicier dish, add more sambal. You can also use chili garlic paste, or a dash of cayenne pepper, or even Sriracha, depending on what you like. 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