Millie's Thai Spicy Shrimp
Millie's signature Thai-style shrimp dish featuring perfectly seasoned shrimp in a bold, spicy sauce with authentic Thai flavors including fish sauce, lime, and chilies.
Ingredients
- 2 pounds Shrimp — peeled and deveined, tails optional, large
- 3 tablespoons Vegetable Oil — for stir-frying
- 6 cloves Garlic — minced
- 2 tablespoons Ginger — minced, fresh
- 3-5 Thai Bird Chilies — minced, adjust to taste
- 3 tablespoons Fish Sauce
- 2 tablespoons Lime Juice — freshly squeezed, fresh
- 2 tablespoons Brown Sugar — packed
- 1 tablespoon Soy Sauce — low sodium preferred
- 1 tablespoon Rice Vinegar
- 1 large Bell Pepper — sliced thin, red
- 4 Green Onions — cut into 1-inch pieces
- ½ cup Thai Basil — leaves, for garnish, fresh
- 6-8 Lime Wedges — for serving
- 1 teaspoon Cornstarch — for thickening
- 2 tablespoons Water — for cornstarch slurry
Method
Instructions
- Prepare the Sauce: In a small bowl, whisk together fish sauce, lime juice, brown sugar, soy sauce, and rice vinegar until sugar dissolves. Set aside.
- Make Cornstarch Slurry: Mix cornstarch with 2 tablespoons water until smooth. Set aside.
- Prep the Shrimp: Pat shrimp dry with paper towels and season lightly with salt and pepper.
- Heat the Wok: Heat vegetable oil in a large wok or skillet over high heat until shimmering.
- Cook Aromatics: Add minced garlic, ginger, and Thai chilies. Stir-fry for 30 seconds until fragrant.
- Add Shrimp: Add shrimp to the wok and stir-fry for 2-3 minutes until they start to turn pink.
- Add Vegetables: Add sliced red bell pepper and green onions. Stir-fry for another 1-2 minutes.
- Add Sauce: Pour the prepared sauce over the shrimp and vegetables. Toss everything together.
- Thicken: Add cornstarch slurry and stir-fry for 1 minute until sauce thickens and coats the shrimp.
- Finish and Serve: Remove from heat, garnish with fresh Thai basil, and serve immediately with lime wedges and jasmine rice.
Millie's Secret Tips
- High Heat is Key: Use the highest heat your stove allows - this creates the "wok hei" (breath of the wok) that gives authentic Thai stir-fries their distinctive flavor.
- Don't Overcook: Shrimp cook very quickly. They're done when they're pink and slightly curled - overcooking makes them rubbery.
- Fresh Ingredients: Use the freshest shrimp possible and authentic Thai ingredients like fish sauce and Thai basil for the most authentic flavor.
- Adjust the Heat: Start with fewer chilies and add more to taste. Thai bird's eye chilies are very hot!
Frequently Asked Questions
How spicy is this dish?
The spice level depends on the number of Thai chilies used. Start with 2-3 for medium heat, or use 4-5 for Millie's authentic fiery version. You can always add more but can't take it away!
Can I substitute regular basil for Thai basil?
Thai basil has a unique anise-like flavor that's important to the dish, but regular sweet basil can work in a pinch. Look for Thai basil at Asian grocery stores for the most authentic taste.
What if I can't find Thai bird's eye chilies?
You can substitute with serrano peppers (less hot) or jalapeños (much milder). For more heat, use a small amount of red pepper flakes or dried Thai chilies.
Can I make this dish less salty?
Fish sauce is essential for authentic Thai flavor, but you can reduce it slightly and add more lime juice for balance. Don't eliminate it entirely as it provides the umami depth.
What's the best way to serve this dish?
Serve immediately over steamed jasmine rice with lime wedges on the side. The rice helps balance the spice and absorbs the delicious sauce.