Thai Basil Shrimp & Noodles By: Zachari B.
Growing up on the water, my best friend (who had CF) and I would always go fishing, crabbing, and catch shrimp. As we got older, our tastes grew - this recipe exemplifies complex culinary flavors with seafood that is very easy to prepare. This recipe is chock full of vegetables, protein, and sodium - perfect for any CF’er with an adventurous palate!
- 2 Tbsp olive oil
- 1 Tbsp ginger
- 2 Tbsp lemongrass
- 2 c frozen Asian-style vegetable mix
- 1 lb shrimp
- 1/4 c basil
- 1/4 c vegetable or seafood stock
- 1 c flat rice noodles
- 2 Tbsp oyster sauce
- 2 tsp sugar
- 2 Tbsp soy sauce
- 1 tsp Sriracha hot sauce
- Add All Ingredients
Heat olive oil in wok. Stir-fry ginger and lemongrass for 2 minutes.
Add shrimp and stir-fry until no longer translucent (will still be undercooked).
Add frozen vegetables; stir.
Deglaze wok by adding seafood stock.
Add basil leaves, oyster sauce, sugar, soy sauce, and Sriracha.
Add water to achieve desired consistency. Combine well.
Meanwhile, prepare noodles to package instructions.
Cook wok mixture until sauce forms a glaze (this will cook the shrimp the remainder of the way).
Combine noodles with sauce and shrimp.
- Servings: 2
Amount per serving:
- Calories: 624
- Fat: 17 g
- Sodium: 3013 mg
- Protein: 35 g
- Calcium: 271 mg
The content on Chef4CF.com is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Brand names of any ingredients in a recipe on this site are the intellectual property of their respective owners. The ingredient brands mentioned on this site are for reference only and no brand has endorsed or sponsored Chef4CF.com and no affiliation exists. If desired, generic ingredients that have equivalent nutritional value to the brand name ingredients can be substituted.