Shrimp & Basil Stir Fry

Inspired by Vietnamese vermicelli bowls, this recipe features sweet, spicy, and savory stir-fried shrimp. Seasoned with Jalapeño Infused Olive Oil and Watermelon Rosé Fruit Vinegar, the shrimp pairs perfectly with umami-rich ingredients. Served with rice noodles, cucumbers, fresh basil, carrots, and watermelon for a bright, refreshing finish.

Serves 2-4 

Ingredients: 

2 tablespoons Jalapeño Infused Olive Oil

1 lb. large fresh shrimp 

10-12 fresh basil leaves 

1-2 red jalapeños or serrano peppers, seeded and minced 

6 garlic cloves, peeled and minced 

2 tablespoons Watermelon Rosé Fruit Vinegar

2 tablespoons fish sauce 

2 tablespoons soy sauce 

2 tablespoons chicken or vegetable broth 

2 tablespoons brown sugar 

1 package rice noodles, cooked according to the instructions on the packaging 

1 cup fresh watermelon, diced 

1 cup cucumber, thinly sliced 

1/2 cup carrots, shredded 

Fresh basil, additional jalapeños, and lime wedges for garnish 

Instructions 

Heat oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for 4-5 minutes or until seared and cooked through. Remove the shrimp from the skillet and set aside on a clean plate. Add the basil to the skillet and stir-fry for 1-2 minutes or until wilted. Remove from the skillet and set aside on the plate with the shrimp. 

Add additional oil if necessary, and add the minced jalapeños and garlic. Sauté for 1 minute before adding the vinegar, fish sauce, soy sauce, broth, and brown sugar, and stir to combine. Bring to a simmer and cook for 2 minutes or until the sauce thickens. Return the shrimp and basil to the skillet and toss to coat in the sauce. 

Divide cooked rice noodles, watermelon, cucumbers, and carrots between bowls. Top the noodles with the cooked shrimp, spooning the sauce over the shrimp and noodles. Garnish with fresh basil, jalapeños, and lime wedges before serving.