Careme

Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

Stovetop Thai Basil–Ginger Shrimp Bowls with Cucumber–Butter Lettuce Salad

Fast, fragrant, and a little fancy: juicy shrimp stir-fried with ginger, garlic, and Thai basil, then spooned over fluffy rice with a crunchy cucumber-lettuce salad on the side. It’s bright, herbaceous, and perfect when you want something not heavy—but still satisfying.

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Ingredients

  • Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off, 12 oz 12 oz $6.99 sale (reg $8.99)
  • Simple Truth Organic® Thai Basil Container, 0.5 oz Most of the container (about 1/3 cup loosely packed leaves) $2.79
  • Organic Long English Cucumber 1/2 cucumber, thinly sliced $3.99
  • Gotham Greens® Butterhead Living Lettuce 1/2 head, torn $3.99
  • Organic Ginger Root 1 tbsp grated ginger $5.99/lb
  • Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
  • Pantry: jasmine or long-grain rice 1/2 cup dry
  • Pantry: soy sauce 2 tbsp
  • Pantry: lime or rice vinegar (either works) 1 tbsp
  • Pantry: honey or sugar 1 tsp
  • Pantry: neutral oil (canola/avocado) 2 tbsp, divided
  • Pantry: sesame oil (optional) 1 tsp
  • Pantry: red pepper flakes or chili garlic sauce (optional) to taste
  • Pantry: salt to taste

Instructions

  1. Cook rice: rinse 1/2 cup dry jasmine rice. Cook with 3/4 cup water and a pinch of salt (stovetop or rice cooker). Keep covered and warm.
  2. Prep shrimp and aromatics: pat dry 12 oz peeled/deveined shrimp. Grate 1 tbsp ginger, mince 2 garlic cloves. Pick Thai basil leaves (about 1/3 cup loosely packed).
  3. Make quick salad: toss 1/2 thinly sliced English cucumber + 1/2 torn butterhead lettuce with 1 tbsp lime juice or rice vinegar, 1 tsp honey/sugar, 1 tsp neutral oil, and a pinch of salt. Set aside.
  4. Make stir-fry sauce: mix 2 tbsp soy sauce + 2 tbsp water + pinch of red pepper flakes (optional).
  5. Heat a large skillet or wok over high heat. Add 1 tbsp neutral oil. Add 12 oz shrimp in a single layer; cook 1–2 minutes, flip, cook 30–60 seconds more until just pink (don’t overcook). Transfer shrimp to a plate.
  6. Return skillet to medium-high. Add remaining 1 tbsp neutral oil. Add 1 tbsp grated ginger and 2 minced garlic cloves; stir 15–30 seconds until fragrant.
  7. Pour in sauce (2 tbsp soy + 2 tbsp water). Add shrimp back in and toss 30–60 seconds until glazed. Off heat, fold in Thai basil leaves and 1 tsp sesame oil (optional). Taste—add a splash more vinegar/lime if you want brighter.
  8. Serve: spoon rice into bowls, top with Thai basil shrimp, and serve cucumber-lettuce salad on the side.

Health notes: ~600–750 kcal per serving (depends on rice portion). High-protein, relatively lean; lots of flavor without much saturated fat. Add extra cucumber/lettuce for more volume and fiber.

Drink pairing: Lean into aromatic whites: Riesling (off-dry), Grüner Veltliner, or Sauvignon Blanc. Local pick: Chateau Ste. Michelle Riesling (WA) works beautifully with Thai basil and ginger.

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You asked

What could I subsittue for basil?

Careme

For the Thai basil in the shrimp bowls, these work well (best to least similar): 1) Cilantro + mint (best flavor match) Use about 2 parts cilantro to 1 part mint. Stir in off-heat like basil. 2) Regular (Italian) basil Same amount, same timing. 3) Parsley + a little extra ginger or lime More “fresh” than “Thai,” but still bright. Add a bit more grated ginger or a squeeze of lime to mimic the lift. 4) Green onion (scallions) Slice thin; sauté the whites briefly, then add greens at the end. If you want it closest to the original vibe without basil at all: cilantro + mint + a little lime is the best substitute.

Planned by Careme.