New This Month

Under 30 Minutes

Thai Shrimp Stir-Fry


This one-pot alternative to takeout is bursting with authentic Thai flavors.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Everyday Food, September 2011


  • 1 cup basmati rice
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice, plus wedges for serving
  • 2 teaspoons sugar
  • 2 teaspoons extra-virgin olive oil
  • 1 pound frozen large shrimp (peeled and deveined), thawed
  • 1 bunch scallions, whites thinly sliced, green parts cut into 1-inch pieces
  • 1 red bell pepper, stemmed, seeded, and thinly sliced lengthwise
  • 1 cup corn kernels, thawed if frozen
  • 2/3 cup unsweetened coconut milk
  • 3/4 cup fresh basil leaves, torn


  1. In a small pot, cook rice according to package instructions. Meanwhile, in a small bowl, stir together fish sauce, lime juice, and sugar until sugar dissolves. In a large skillet, heat 1 teaspoon oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 minutes. Transfer shrimp to a medium bowl and return pan to heat.

  2. Add 1 teaspoon oil, scallion whites, bell pepper, and corn to pan. Cook, stirring occasionally, until pepper is crisp-tender, 3 minutes. Add fish sauce mixture and coconut milk, bring to a simmer, and cook 1 minute. Return shrimp to pan, add scallion greens, and cook until shrimp is heated through, 1 minute. Top with basil and serve with rice and lime wedges.

Reviews Add a comment