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

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Elegant, simple and just plain good.

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Spectacular! We made this to recipe with the exception of the mango salsa, to which we added 1-2 teaspoons of aleppo pepper. The added heat was really nice. Every element of this recipe stands on its own; the rice, the shrimp and the salsa. Together, they are bliss. It has a mellow amount of heat, despite the 2 jalapenos (I thought it would be hotter. The cool mango salsa is a nice foil to the spice. Next time we will add a splash of fish sauce and a bit more heat to the marinade. This was amazing! I highly recommend this. In fact, I recommend you double this recipe when you make it. I would say this serves 2, not 4; that is a stretch. Try this!

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After my original dinner plans fell apart, I googled shrimp and mango and found this. I had to substitute cilantro for the basil, and I didn't have any jalapenos, but this was still a big hit. My 11-year-old inhaled his portion. We'll definitely have this again, hopefully with the jalapeno, but we may stick with the cilantro.

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This sounded delicious but ended up tasting just so-so (for me. However, the rice is fantastic.

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MMM delicious. This recipe was perfect everyone loved it, except my 6yr old who said it was spicy. I follow the recipe except i didn't have fresh basil so i used dried, it worked perfectly and also i didn't used any salt since i thought it would be enough with the soy sauce and i'm glad i didn't. I also used brown rice instead and I didn't add the lemon zest at the end but it was still delicious.

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Great recipe. I almost doubled up on the coconut milk as I prefer it a little more saucy. I also added a tablespoon of curry powder, extra ginger, garlic and I substituted one jalapeno pepper for a habenaro pepper. The extra heat worked well with the cooling salsa, and was necessary given the additional coconut milk. I served it with a little quinoa, though next time I might try it as a lettuce taco.

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Super delicious - would make this for company anytime. Looks very pretty as well! I used chicken instead of shrimp - yum!

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amazing

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I improvised like crazy but it still turned out delicious - I was worried it would be too spicy but the sweet salsa and the coconut rice balanced it out beautifully. I didn't have fresh basil or ginger so I used dry and let the salsa and the marinade sit over night. And for vegitareans, try whole fresh shitake heads in place of the shrimp, after I browned them I threw them on a baking pan and popped them in the oven (250 while I cooked down the marinade into a sauce, this kepted them from getting slimey, they were nice, woody and meaty.

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Have made this twice already and really enjoyed it!