I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.
Ingredients
Salsa:
- 1 mango, peeled and finely diced
- 3 scallions, sliced
- 5 basil leaves, julienned
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
Shrimp:
- 2 fresh jalapenos, sliced
- 3 cloves garlic, thinly sliced
- 1/2--inch piece ginger, peeled and grated
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1/2 lime, zested
- 1/4 cup coconut milk
- Small handful basil leaves, torn
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 15 grinds pepper
- 1 pound peeled, deveined shrimp
- Lime Jasmine Rice, recipe follows
Directions
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
Lime Jasmine Rice:
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested
Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Yield: 2 to 4 servings
Photo: Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice Recipe
















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By CFiske
on March 23, 2013
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Great taste! However, I increased the amount of shrimp to 2lbs for so we had enough for the family. I did not double the amount of spice, though...only used 2 1/2 jalapenos, for example.
The net effect was that the shrimp was WAYYY too spicy for nearly all of the family. Now, we're not heat-weenies, and I am an absolute chili-head -- the spicier, the better. But maybe I just got some nuclear jalapenos for a change, I don't know. My notes to self for next time are to devein/seed the jalapenos and stay with 1X of the spicy ingredients even when I increase the other ingredients. Otherwise, it was amazing!
By SquidChef
on March 09, 2013
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Absolutely delicious!! One of my favorite recipes off this website! Easy to prepare and delicious! Try this one!!
By yamilethbryan
on March 07, 2013
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Doubled recipe, fed four just fine. It was easy and delicious. Ripe mango was perfect with the basil and scallions. I'm allergic to ginger and it was just fine without it.
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