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

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Holy moly...this was good! It's perfect as is but highly recommend that you cut back on the jalepeno's if you are sensitive to heat. I would probably do a half of one finely chopped for mild to medium, a whole one for medium and two for HOT :- All the flavors integrated well and the mango salsa was the perfect cool complement.

2 things I added. Added a small handful of crushed cashews (peanuts will work too to the shrimp sauce....oh so amazing! And included some chopped up pineapples I had to the salsa. My mangos were a little tart and the sweetness of the pineapple went well and added more juice to the salsa. Enjoy!

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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!

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Absolutely delicious!! One of my favorite recipes off this website! Easy to prepare and delicious! Try this one!!

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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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This was amazing! My husband agrees. I used 1 large jalapeno and heat was just right. I didn't make extra sauce (because I didn't read review beforehand. The rice is so flavorful I didn't think it needed extra sauce.

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This recipe was great, I doubled the sauce like many had said and had the perfect amount. It was the perfect balance of spice and sweet. I added about 1/4 cup of shredded coconut to the sauce and I didn't have dark brown sugar, so I added a little molasses, so 2 Tbsp of brown sugar and 2 Tbsp of molasses and I only had 2 jalapeno's, but would add 2 more, it was spicy but not too spicy and the mango salsa really cleansed the pallet and cooled your mouth. It was delicious and my hubby LOVED it. I also didn't have extra coconut milk for the jasmine rice, so I used coconut water to cook the rice, it was a nice subtle touch.

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Loved Loved Loved this shrimp dish. I prepare a lot of shrimp and have tried many recipes and this one takes the cake. I love the levels of flavors... the spicy shrimp followed by the sweet sauce and tangy salsa. I followed the recipe to a T except I added the juice of the lime zested in the rice. Next time I think I will double the sauce so we have more to pour over the rice. I will for sure make this again and again.

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This dish was fantastic! Made it for dinner and my 8 year-old ate it up! He said it was "shrimp-licious". Omitted the jalapeños to keep it a little on the milder side, but it didn't affect the overall flavor at all. A definite for "company's coming".

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This sounded delicious but ended up tasting just so-so; however, the rice is fantastic.

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SOOOO good! The three parts played SO well off each other, it was wonderful! Took the advice and tripled the sauce right off the bat. Also had 1.5 lbs of shrimp and 2 cups of rice for 4 people and it was perfect! I doubled the mango salsa, but that turned out to be unnecessary.I did cut back on the scallions in the salsa and I was glad I did. Also cut back on the jalapeno in the sauce, since it was for our 10yo daughter's birthday dinner. I left out the salt in the rice and the sauce, since there's plenty of soy sauce.