Garlic Basil Shrimp Pad Kra Pao
Craving bold flavors but too tired to cook? This 15-minute stir-fry is a high-reward, low-effort winner.
When you've had a long day and the thought of a complex recipe feels like a chore, Pad Kra Pao is your ultimate secret weapon. This Thai staple relies on a punchy balance of garlic, chili, and holy basil to create a deeply satisfying flavor profile in under 20 minutes. The shrimp cook incredibly fast, staying tender while soaking up the savory sauce. You get that authentic street-food vibe without any of the heavy prep work—just grab some pre-minced garlic if you're feeling extra drained. It’s bold, spicy, and feels like a real meal rather than just a quick snack. Serve it over instant rice or jasmine rice to soak up every last drop of that delicious sauce for an easy, comforting dinner.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 4 unit cloves garlic — minced
- 1 unit shallot — thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 cup Thai basil leaves — or Italian basil if unavailable
- 1 tsp red chili flakes — adjust to your heat preference
- 2 tbsp oil
Method
- 1 Heat the oil in a large skillet or wok over medium-high heat.
- 2 Add the shallot and sauté for 2 minutes until softened. Add the garlic and chili flakes, tossing for 1 minute until fragrant.
- 3 Toss in the shrimp and cook until they just turn pink (about 3-4 minutes).
- 4 In a small bowl, whisk together soy sauce, oyster sauce, and sugar. Pour over the shrimp mixture.
- 5 Stir-fry everything together for another 2 minutes so the sauce coats the shrimp and thickens slightly.
- 6 Fold in the basil leaves at the very end; they will wilt almost instantly from the heat.
- 7 Serve immediately over rice.
Variations
- Vegetarian Switch — Replace the shrimp with cubed firm tofu or a handful of edamame beans.
- No Oyster Sauce — Substitute oyster sauce with extra soy sauce and a teaspoon of honey for sweetness.
Notes
If you want extra depth, a teaspoon of fish sauce can be added to the sauce mixture for that authentic Thai funk. If your shrimp are frozen, thaw them in cold water before starting.
Equipment that helps
- Large Skillet — A wide pan ensures the shrimp sear quickly rather than steaming in their own juices.
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