Total Time
Prep 15 mins
Cook 20 mins

A similar recipe was emailed to me and I made several changes to create this spicy dish.

Ingredients Nutrition


  1. In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
  2. Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
  3. Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.
Most Helpful

I made this for a small dinner party I was having and the only regret was ... I didnt make enough. My guests were looking for seconds. The only minor change I made was adding a little bit of coconut milk (2 Tbs) with the lime juice at the end. Highly recommended!!!

cpartch February 15, 2010

WONDERFUL!!! Fixed this last night for Think Pink Cancer Awareness 2010 and what a wonderful meal. I followed the directions using fresh basil and mint and I will be making this for DH and I again and putting this in my Favorites 2010. Served over jasmine rice and with Thai Zucchini#19012. Thank you for a great dish.

mama smurf October 07, 2010

This is a wonderful recipe - I will make it again. The only alteration I made was that I doubled the recipe, but only used two jalepenos. It was still very hot. I thought it was perfect, but if I would have used four it would have been way too much.

VeggieMomma December 16, 2009