This is one of my favorite weekend dishes. It’s simple to make and always a crowd pleaser. Serve with a rice of your choice and you’re good to go!


3 Fresno chiles, coarsely chopped

6 garlic cloves, smashed

¼ cup sugar

2 Tbsp. fish sauce

4 Tbsp. coconut or grapeseed oil, divided

1 tsp. kosher salt, plus more

1 lb. large shrimp, peeled, deveined

2 cups basil leaves (about 1 bunch)

Lime wedges (for serving)


·       Blend chiles, garlic, sugar, fish sauce, 3 Tbsp. oil, and 1 tsp. salt in a blender until smooth. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.

·       Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side. Remove pan from heat. Add basil and toss vigorously until basil is wilted.

·       Transfer shrimp mixture to a platter. Serve with lime wedges alongside.