Crispy Basil Shrimp and Zucchini Stir Fry

Welcome to a culinary journey where convenience meets exquisite flavor! This guide will empower you to master the art of crafting a delightful Shrimp and Zucchini Stir Fry with Crispy Basil. Forget about rubbery shrimp or soggy vegetables; we’re diving deep into the techniques that ensure every bite is a burst of perfectly cooked shrimp and vibrant, tender-crisp zucchini, all elevated by an unexpected crunch of aromatic crispy basil. This isn’t just a recipe; it’s a blueprint for weeknight magic, bringing the authentic taste of Asian stir-fry right into your kitchen.

The Secret to Perfectly Cooked, Bursting Shrimp Every Time

Achieving that coveted “bursty, bouncy” texture in stir-fried shrimp is easier than you think, and it all begins with a simple, quick brine. This crucial step is often overlooked but makes a dramatic difference, transforming ordinary shrimp into succulent, tender gems that hold their shape and delightful bite. This brine works by tenderizing the protein, ensuring the shrimp remains juicy and plump even under high heat, preventing it from curling up and becoming tough.

Perfectly cooked shrimp should offer a bursty, bouncy bite—never chewy or mushy.

The Brining Process: A Simple Step for Superior Shrimp

To prepare your shrimp for an unparalleled texture experience, follow these straightforward steps:

1. Start with peeled and deveined shrimp.
2. In a medium bowl, combine 1 teaspoon of kosher salt with 3 cups of water and 1 cup of ice. The ice-cold water is key to maintaining the shrimp’s firm texture.
3. Submerge the shrimp in this brine for just 15 minutes. This short period is enough to work its magic without making the shrimp too salty.

Preparation is Key: Drying and Marinating

Once brined, the next steps are equally important:

1. **Drain Thoroughly:** Remove the shrimp from the brine and drain them completely.
2. **Pat Very Dry:** Using several layers of paper towels, meticulously pat the shrimp very dry. Excess moisture will steam the shrimp instead of searing it, hindering that desired texture.

Now, it’s time for a quick marinade that adds flavor and further protects the shrimp during cooking:

1. In the same dry bowl, marinate the shrimp with a pinch of salt, 1/2 teaspoon of cornstarch, and 1/4 teaspoon of sesame oil.
2. Toss gently to ensure each shrimp is evenly coated. The cornstarch creates a thin protective layer, helping the shrimp retain moisture and achieve a slight crispness on the exterior.

Mastering the Stir-Fry Technique for Shrimp

The actual stir-frying of shrimp is a rapid process, demanding high heat and careful attention to avoid overcooking:

1. **Super-Hot Wok:** Heat your wok or a large sauté pan over high heat until it’s smoking slightly or a bead of water sizzles and evaporates instantly on contact. This intense heat is critical for a quick sear.
2. **Add Oil:** Swirl in 2 tablespoons of your chosen cooking oil (canola, peanut, or vegetable oil works best for high-heat cooking).
3. **Single Layer:** Add the marinated shrimp to the hot wok, ensuring they are arranged in a single layer. Do not overcrowd the pan; cook in batches if necessary to maintain high heat.
4. **Sear, Don’t Touch:** Let the shrimp fry untouched for precisely 1 minute. This allows for a beautiful sear and caramelization to develop, building complex flavors. Resist the urge to move them!

5. **Flip and Finish:** Flip the shrimp and let the other side fry for an additional minute, or until they are just cooked through and turn opaque with a slight pink hue. Overcooking will make them tough.
6. **Remove and Reserve:** Promptly remove the cooked shrimp from the wok, trying to leave as much oil in the pan as possible for the next steps of your stir fry. You’ll add the perfectly cooked shrimp back in at the very end to gently warm them through.

Crafting the Ultimate Crispy Basil: A Flavorful Garnish

Crispy basil is more than just a garnish; it’s a textural and aromatic powerhouse that elevates this stir fry to gourmet status. Its delicate, tissue-thin leaves become incredibly crispy and release an intensified, sweet-peppery flavor when briefly deep-fried. This simple addition provides an exciting crunch that beautifully contrasts the tender shrimp and zucchini.

1. **Prepare the Basil:** Begin with about 1 loosely packed cup of fresh basil leaves. After washing them thoroughly, run them through a salad spinner to remove most of the surface water. Then, blot them extensively on layers of paper towels to ensure they are as dry as possible. This step is critical: any water droplets combined with hot oil will cause dangerous splattering.
2. **Heat the Oil:** In a wok, deep fryer, or a small, deep sauté pan (a smaller diameter pot requires less oil but allows for fewer leaves per batch), heat approximately 2 inches of cooking oil (peanut, canola, or vegetable oil are excellent choices for their high smoke points) to 375°F (190°C). Use a thermometer for accuracy if possible.
3. **Fry with Caution:** Have a splatter screen, heat-resistant tongs, and a wire rack for draining ready. Fair warning: the oil will still splatter a bit, so please exercise extreme caution. Using tongs, carefully add a small handful of basil leaves to the hot oil. They will crisp up very quickly, usually within 10 seconds.
4. **Drain and Reserve:** Swiftly scoop out the crispy basil leaves and transfer them to the wire rack set over paper towels to drain any excess oil. Repeat in batches until all the basil is fried.
5. **Basil-Infused Oil:** The leftover oil in your wok will now be beautifully infused with the essence of basil! Strain out any small basil bits, let the oil cool completely, and store it in an airtight container. This flavorful oil can be reused for future stir-fries or other culinary applications.

Shrimp and Zucchini Stir Fry with Crispy Basil

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Prep Time
15 mins

Cook Time
7 mins

Course
Main Course

Cuisine
Asian, Chinese

Servings
4 people

Calories
271 kcal

Ingredients

• 1/2 pound shrimp shelled, deveined
• 1 1/4 teaspoons salt (kosher or sea salt) divided
• 1/2 teaspoon cornstarch
• 1/4 teaspoon Asian sesame oil
• 2 tablespoons cooking oil like canola, peanut, vegetable
• 1 fresh chili pepper sliced
• 2 teaspoons minced garlic
• 2 cups sliced zucchini about 2 medium

For the Stir Fry Sauce

• 2 teaspoons light soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon Asian sesame oil

For the Crispy Basil

• 1 cup fresh basil leaves
• 4 tablespoons cooking oil like canola, peanut or vegetable

Instructions

1. Fill a medium bowl with 1 teaspoon of salt, 3 cups water, and 1 cup of ice. Add the peeled and deveined shrimp and let them soak for 15 minutes. While the shrimp is brining, you can proceed to prepare the crispy basil.
2. To make the crispy basil: Wash the basil leaves thoroughly and then pat them very, very dry with paper towels. Ensure there is no residual water, as this will cause the hot oil to splatter dangerously. Add 4 tablespoons of cooking oil to your wok or a small sauté pan and heat it to 375°F (190°C). When the oil is hot and shimmering (but not yet smoking), carefully add a single basil leaf to test. Once ready, deep fry the basil leaves in small batches. They should crisp up in about 10 seconds. Remove the crispy basil with tongs and let them drain on a plate lined with paper towels to absorb any excess oil. Set aside.
3. Return to the brining shrimp: Drain the shrimp and pat them extremely dry with fresh paper towels. Empty the bowl, wipe it dry, and return the shrimp to the bowl. Add the remaining 1/4 teaspoon salt, 1/4 teaspoon sesame oil, and 1/2 teaspoon cornstarch. Stir gently to ensure each shrimp is thoroughly coated with the marinade.
4. Heat your wok or a large sauté pan over high heat until a bead of water sizzles and evaporates on contact. Add 2 tablespoons of cooking oil, swirling to coat the wok surface. Add the marinated shrimp, ensuring each shrimp has its own space in the wok and they are not touching. Cook in batches if necessary to avoid overcrowding. Let the shrimp fry, untouched, for 1 minute to achieve a beautiful sear and caramelization. Flip the shrimp and let the other side fry for an additional minute, or until they are just cooked through and turn opaque. Immediately remove the shrimp from the wok, leaving as much cooking oil in the pan as possible. Set the cooked shrimp aside.
5. You should still have about 1 tablespoon of cooking oil in the wok from frying the shrimp. If not, add a bit more cooking oil to reach this amount. Return the heat to medium-high and allow the oil to heat up again. Add the sliced chili pepper and minced garlic to the wok and stir-fry until fragrant, which usually takes about 15 seconds. Next, add the sliced zucchini. Stir-fry for 1-2 minutes, tossing the zucchini every 15 seconds. The goal is for the zucchini to be just barely soft in the middle but still retain a pleasant firmness on the outer edge.
6. Pour the prepared stir-fry sauce (2 tsp light soy sauce, 1/4 tsp sugar, 1/2 tsp Asian sesame oil) into the wok. Immediately add the cooked shrimp back into the wok. Toss everything together vigorously to ensure the sauce evenly coats both the shrimp and the zucchini. Serve hot, topped generously with the crispy basil you prepared earlier.