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

Name: Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 2 to 4 servings
Ingredients: 1 mango, peeled and finely diced; 3 scallions, sliced; 5 basil leaves, julienned; 1 lime, juiced; Kosher salt and freshly ground black pepper; 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; 1 cup jasmine rice; 3/4 cup coconut milk; 3/4 cup water; Pinch salt; 1/2 lime, zested

Getting reviews...

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.

Level: Easy
Total: 1 hr 20 min

Prep: 25 min
Inactive: 30 min
Cook: 25 min

Yield: 2 to 4 servings

Level: Easy
Total: 1 hr 20 min

Prep: 25 min
Inactive: 30 min
Cook: 25 min

Yield: 2 to 4 servings

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

Lime Jasmine Rice:

1 cup jasmine rice

3/4 cup coconut milk

3/4 cup water

Pinch salt

1/2 lime, zested

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:

Yield: 2 to 4 servings

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.