Total Time
35mins
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

Directions

  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

5 5

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!!!

5 5

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.

5 5

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.