Thai Basil Shrimp

This recipe is taken from the 2008 Milk Calendar. Plenty of flavour and a luscious sauce are sure to make this quick shrimp dish a new favourite. Serve over jasmine rice or rice noodles with fresh cucumber slices on the side.

  • Prep: 10 min - 15 min
  • Cooking: 10 min - 15 min
Yields 4 servings
thai basil shrimp

Ingredients

  • 1 tbsp (15 mL) butter
  • 2 garlic cloves minced
  • 2 carrots thinly sliced on the diagonal
  • 1 small onion chopped
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 red bell pepper halved and thinly sliced
  • 1 cup (250 mL) 35 % cream
  • 1/4 cup (60 mL) peanut butter
  • 1 lb (450 g) large shrimp peeled and deveined
  • 1/3 cup (80 mL) orange juice or 2 tbsp (30 mL) lime juice freshly squeezed
  • 1/2 cup (125 mL) fresh basil chopped
  • 1/2 tsp (2 mL) salt

Preparation

In a large skillet, melt butter over medium-high heat; sauté garlic, carrots, onion and hot pepper flakes, stirring, for about 4 min or until onions are softened. Add red pepper; cook, stirring, for 1 min.

Stir in cream and peanut butter; bring to a boil, stirring until peanut butter is melted. Stir in shrimp and simmer, stirring often, for about 3 min or just until shrimp are pink and opaque. Stir in orange juice, basil leaves and salt.

Tips

For the Adventurous: Replace hot pepper flakes with 2 tsp (10 mL) chili-garlic paste or 1 sliced fresh Thai chile and replace half of shrimp with 8 oz (250 g) sea scallops.

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Nutrition

Nutritional Information

per serving
Energy: 442 Calories
Protein: 25 g
Carbohydrate: 14 g
Fat: 33 g
Fibre: 3 g
Sodium: 630 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 10 % / 108 mg
Vitamin A: 112 %
Vitamin B6: 68 %
Vitamin D: 62 %
Vitamin C: 101 %