Thai Basil Shrimp (Salad)

Thai Basil dishes are one of my favorite go to dishes if I'm in the mood for some exotic Thai food.  I really was in the mood for this dish when I realized I did not have brown rice to accompany it.  Most stir fries style dishes are usually accompanied by rice so I had to take a look at what I could substitute for the rice and that's when I saw some beautiful salad fixings calling out to me.  I always say the Thai Basil sauce is incredible so why not test it out as a "salad dressing".  I prepared a salad of romaine lettuce, cucumber and red onions then topped it with the shrimp Thai basil stir fry and it was fantastic.  I also added some toasted sesame seeds for crunch and I fell in love with this idea of low carb stir fries meals.  Now I realize that rice is no longer a necessity.  Of course you can still eat your stir fry over rice if you like, but this is a wonderful low carb option and that I will definitely try again.


Ingredients: 
1lb cleaned shrimp
1 Tbs of grated garlic cloves
Thinly slice sweet peppers (or bell peppers)
2 large handfuls of Thai Basil (this is a must for the dish to get it's authentic flavor)
1 bunch of spring onions chopped.
red chili flakes and black pepper to taste

** you can also add other vegetables in the dish.  If you add a lot more vegetables you will need to adjust your sauce accordingly.


The sauce
Mix together
1/4 cup fish sauce
1Tbs of Soy Sauce
2Tbs of brown sugar. 
1/4 cup of water

Set aside until later.

Note:  Fish sauce is very authentic to Thai cooking so it is something you want in your pantry for a lot of your Asian recipes.


Directions:


 Heat a large wok with 1 Tbs of canola oil on high heat. Once the oil is hot add the garlic and stir fry for 30 seconds.  Then add the peppers, green chilies and green onions. Stir fry for 1-2 minutes.
**do not burn the garlic


Then add the shrimp and the Thai Basil leaves. Stir fry for another 1 minute.







Finally add the prepared sauce.  Stir fry and allow all the ingredients to cook through.  Serve with rice or over a salad like I did. Enjoy.












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