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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (212)

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Average Rating:

Total Reviews: 212

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  • on March 09, 2012

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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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  • on February 16, 2012

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    Have made this twice already and really enjoyed it!

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  • on January 16, 2012

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    Great recipe!!! I only made the shrimp and tripled the sauce recipe to have some left over. Used lite coconut milk. Substituted 1 teaspoon of red pepper flakes for the jalapenos. Used key lime juice instead of lime zest. My husband said it was the best shrimp he's ever had. My son also loved it.

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  • on January 08, 2012

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    Love spicy and loved this recipe!!! I wasn't sure whether to leave the jalapeno seeds in or out, but we love spicy so I left them in! Glad I did! Quick way to turn up the heat in any relationship! My fiancee was full and happy.... ; I read the reviews beforehand and definitely think doubling up on the sauce was a great idea. It was so delicious I may even triple it next time....

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  • on December 27, 2011

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    Worth every effort. This is fantastic. Thanks, Dave

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  • on December 19, 2011

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    Absolutely the best dish I have ever made from Food Network. THE. BEST. DISH. ...The flavors of this dish are out of this world. The cost to make the dish is also relatively cheap because the shrimp are the only thing you will pay more than a few dollars for. All of the other ingredients are super cheap....I have made this dish probably 6 or 7 times, including for a potluck at work. People were licking the plates...My only suggestion is to make at LEAST a second batch of the marinade. When you pull the shrimp out of the marinade, there isn't enough left to REALLY enjoy the sauce. I always make double, or triple, batches of the sauce to drizzle over the dish and to eat with the rice by itself when the shrimp runs out. You have to try this dish ASAP. ASAP!

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  • on December 16, 2011

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    LIGHT AND FRESH! MADE WITH BROWN JASMINE RICE, VERY GOOD!

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  • on November 25, 2011

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    The entire recipe is delicious. I cut down on the jalapenos and only used 1 so the kids would eat it. Everyone loved it. I keep coming back to the mango salsa and make it over and over again. It is always a hit with the guests! YUM!

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  • on November 20, 2011

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    This recipe is great. I've made it a few times and its a hit! I like to keep the salsa separate when I serve this so guest can add as much as they want to the shrimp. The rice is really light and yummy.

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  • on November 10, 2011

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    This a simple and absolutely delish recipe. The flavors complimented each other nicely. Can't wait to have it again!

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