Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

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Total Reviews: 213

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  • on August 23, 2010

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    OMG!! This has got to be my favorite recipe! My boyfriend gave me praises...I gave myself praises! Absolutely DEE-LISH-US!!

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  • on August 14, 2010

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    We make this dish a lot. It is a favorite! Great flavor and spice!

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  • on August 01, 2010

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    We love this dish. It has a great combination of freshness with the mango and the lime and heat with jalapenos. Perfect for outdoor summer eating. I've made this dish many times. I always add some cilantro and more jalapenos to turn up both the heat and fresh.

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  • on July 20, 2010

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    My father made this shrimp for me and my brother and we LOVED it!!!!!(;

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  • on July 10, 2010

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    Only made the coconut shrimp & mango salsa, which were phenomenal. Easy and quicker, quicker if your shrimp comes deveined and peeled! Substituted the jalepenos with vietnamese hot sauce 1 tbsp, doubled the coconut milk and halved the brown sugar. Paired the meal with Trader Joe's jasmine rice with lemograss & coconut milk, and the whole thing was awesome (have also used plain rice which goes well with the sauce. As good as going to our thai restaurant, except at a fraction of the cost!

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  • on June 15, 2010

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    This dish was absolutely amazing! Takes advantage of many foods in season this summer. My husband said it was the best meal he's ever had! 5 Stars!!!!!

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  • on May 18, 2010

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    Crowd pleaser; I love it. Amazing.....everyone loved it and I do too.

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  • on April 07, 2010

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    I made the spicy coconut shrimp and mango salsa, added crab wontons and served as an appetizer. Two days later my house guests were still raving about it. Easy and Delicious!

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  • on February 21, 2010

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    I love it. People always love this shrimp. Depending on the audience, I like to modify the heat by decreasing the chilies or removing the seeds.

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  • on February 14, 2010

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    I ditto everything great written about this recipe.
    I was looking for lime rice when I found this, so that is what I made (using org. brown rice, and it was great. But the shrimp sounded so good, I had to make that, too, even tho we had another main course. I followed someone's suggestion about using that as an appetizer, but had some shrimp and some coconut milk left over. So, then...
    I made angel hair pasta (undercooked a bit then chopped & sauteed one slice of bacon (chopped with one more chili, & added a little more garlic. When the bacon was crisp and the chili softened, I added some lime zest and about 1/3 c. of coconut milk. Then I put the pasta in the sauce, added in the shrimp and simmered until all was hot and most of the liquid had been absorbed by the pasta.
    well...WE loved it! :
    Thanks for all comments; I always read the reviews and often use your suggestions!

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