Start by heating your skillet over medium-high heat until it shimmers—this is key for a quick sear.
Add the oil to the hot pan and swirl it around to coat the surface evenly. Once it’s hot and slightly shimmering, add the minced garlic and sliced chilies.
Sauté for about 20 seconds until fragrant—the garlic should turn golden at the edges and release a spicy, herbal aroma that fills the kitchen.
Gently add the shrimp, spreading them out in a single layer. Let them cook without stirring for 2-3 minutes until they start turning opaque and develop a slight golden caramelization around the edges.
Flip the shrimp and cook for another 2 minutes until they are pink and just firm to the touch. You’ll hear a lively sizzle as they cook.
Pour in the fish sauce and stir quickly—this will create a fragrant, bubbling sauce that coats the shrimp beautifully.
Add the basil leaves to the pan, tossing everything together. Cook for just 30 seconds until the basil wilts and releases its aromatic, anise-like fragrance.
Squeeze the lime juice over the dish and give everything a final stir. The lime brightens the flavors and lifts the herbal aroma.
Remove from heat immediately; the shrimp should be juicy, basil vibrant, and the oil shimmering. Serve hot, garnished with extra basil or lime wedges if desired.
