Shrimp and Basil Stir-Fry
['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)']
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.
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.
Transfer shrimp mixture to plates. Serve with rice and lime wedges alongside.
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