Thai Basil & Lime Shrimp Fried Rice
If you have a lot of fresh Thai basil growing in the garden and you're looking for another way to use it, this Thai Basil and Lime Shrimp Fried Rice is one of my favorite quick meals to make with it. It combines juicy shrimp, smoky ham, fresh lime, garlic, ginger, and plenty of Thai basil with white rice for an easy meal that comes together quickly in one wok.
Thai basil is especially useful in my garden because it handles heat incredibly well. While many herbs struggle during our hottest months here in Florida, Thai basil continues growing and gives me plenty of fresh leaves to harvest. Its slightly sweet, spicy, almost anise-like flavor also pairs really well with shrimp and fresh lime.
This recipe is also a great way to turn leftover cooked rice into an entirely new meal.
Watch the video version of how to make this recipe: coming soon
Why Thai Basil Works So Well in Fried Rice
Thai basil has a stronger and more complex flavor than traditional sweet or Italian basil. Adding it toward the very end of cooking allows the leaves to wilt slightly while keeping as much of that fresh aroma and flavor as possible.
For this recipe, I use a full cup of fresh Thai basil and then add a little more on top before serving. If you're growing it yourself, this is a great recipe for using up a large harvest.
Fresh lime is another important part of this dish. I use both the zest and juice so you get that bright citrus flavor throughout the fried rice. The lime helps balance the richness of the butter and smoked ham and pairs especially well with the shrimp.
Thai Basil & Lime Shrimp Fried Rice Recipe
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 12 ounces smoked ham, diced
- 2 tablespoons butter
- 1 teaspoon fresh ginger, peeled and grated
- 2 tablespoons minced garlic
- 1 lime, zested and juiced
- 1 onion, diced
- 1 teaspoon salt
- 3 cups cooked white rice
- 1 cup fresh Thai basil, chopped
- Additional Thai basil for garnish
Directions
1. Prepare the Thai basil.
Harvest or gather your fresh Thai basil. Rinse thoroughly, remove the leaves from the stems, roughly chop the leaves, and set aside.
2. Cook the ham and onion.
Heat 2 tablespoons of butter in a wok over medium-high heat. Add the diced smoked ham and onion. Stir fry until the onion becomes soft and translucent and the ham begins to lightly brown.
3. Add the shrimp and aromatics.
Add the raw shrimp, lime zest, minced garlic, grated ginger, and salt. Continue stir frying until the shrimp are completely cooked through.
Keep cooking until the excess moisture in the wok has evaporated. Getting rid of that extra liquid helps prevent the finished fried rice from becoming soggy.
4. Add the lime, rice, and Thai basil.
Pour the fresh lime juice into the wok to deglaze the pan, scraping up all of those flavorful browned bits from the bottom.
Add the cooked white rice and stir fry until everything is evenly combined. Add the chopped Thai basil and continue cooking just until the rice is heated through and the basil begins to wilt.
5. Garnish and serve.
Remove from the heat and garnish with additional freshly chopped Thai basil. Serve immediately and enjoy!
A Garden-to-Table Meal
Recipes like this are exactly why I love growing herbs and edible plants at home. Thai basil doesn't require much garden space, thrives during warm weather, and a handful of freshly harvested leaves can completely transform a simple meal.
If you want to grow your own Thai basil, start with seeds from my shop.
