Start by heating a large skillet over medium-high heat and add a tablespoon of vegetable oil. When the oil shimmers and just begins to smoke slightly, add the minced garlic. Sauté for about 30 seconds until fragrant, listening for a crackling sound and smelling the pungent aroma fill the air.
Gently place the shrimp in the hot skillet in a single layer. Let them sear undisturbed for 1-2 minutes until they start turning pink and develop a light caramel on the edges. Flip each shrimp with tongs and cook for another 1-2 minutes until opaque and just cooked through, making sure they remain juicy.
Quickly pour in the fish sauce and squeeze the lime juice over the shrimp, then sprinkle the chili slices. Stir vigorously with a spatula to coat the shrimp evenly with the fragrant, spicy sauce, watching it shimmer and thicken slightly in the pan.
Turn off the heat and immediately add the torn Thai basil leaves. Stir gently and let the residual heat wilt the basil, releasing its herbaceous aroma and turning the leaves a vibrant, tender green. The dish should smell bright and fragrant, with the basil adding a fresh burst of flavor.
Transfer the basil-coated shrimp to a serving plate, pouring any remaining sauce over the top. Garnish with extra basil if desired, and serve immediately while hot and fragrant. Enjoy the lively, herbaceous flavors and tender texture of this quick Thai-inspired dish.
