Basil and Black Pepper Shrimp

This basil and black pepper shrimp is everything I want in a weeknight meal: bold flavor, a short ingredient list, and just a few minutes on the stove. Oyster sauce and fish sauce bring depth, garlic and black pepper build warmth, and a generous handful of basil adds a fresh, fragrant finish that keeps things feeling light. It's easy to prep ahead, and once the shrimp hits the pan, dinner's basically done.

I'll be honest—I didn't grow up loving shrimp. The texture and smell were off-putting to me as a kid, but I eventually realized it mostly comes down to how it's prepared.

A bit of potato starch in the marinade helps seal in moisture and keeps the shrimp from turning rubbery. Plenty of aromatics, such as garlic and basil, help mask the shrimpy aroma. If you want to take it a step further, check out my shrimp and grits video, where I walk through how to clean and brine shrimp with baking soda. It's a simple trick that gives the shrimp the juicy snap of a great sausage while neutralizing any off odors.

I've got several pots of sweet basil and Thai basil growing on my windowsill, so I used both for this recipe, but it works with any variety you have on hand.

You can prep the shrimp and marinate it up to a day in advance, so when it's time to cook, dinner's on the table in under 10 minutes. Serve it with rice or noodles, and if you want to make it a little extra, top it off with a crispy fried egg!