Shrimp and Basil Stir-Fry

Ingredients

• 3 Fresno chiles, coarsely chopped
• 6 garlic cloves, smashed
• 1/4 cup sugar
• 2 Tbsp. fish sauce
• 1 tsp. kosher salt
• 4 Tbsp. vegetable or grapeseed oil, divided
• 1 lb. large shrimp, peeled, deveined
• 2 cups basil leaves (about 1 bunch)
• Lime wedges (for serving)

Directions

1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 Tbsp. oil in a blender until smooth. Transfer marinade to a medium bowl; add shrimp and toss to coat. Let sit 10 minutes.
2. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet, leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about 1 minute per side. Remove pan from heat and add basil; toss vigorously until basil is wilted.
3. Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.