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    You are in: Home / Recipes / Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice Recipe
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    Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    3 hrs

    30 mins

    mandy6488's Note:

    From my friend Jessica..

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
    2. 2
      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.
    3. 3
      Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
    4. 4
      Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
    5. 5
      Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
    6. 6
      Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
    7. 7
      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.

    Ratings & Reviews:

    • on May 08, 2010

      Serves this at our Hawaiian Luau. It was the hit of the party. DEFINITELY a "make again"!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2009

      it sounds great it tastes so wonderful its funominal

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 20, 2008

      55

      This is actually a Dave Lieberman recipe; I was going to post it until I saw it here. The only difference is that his recipe calls for two jalapeños instead of one, and calls for five basil leaves instead of two. In any case, love it. Have made it a bunch of times. In fact, I usually make a double or triple batch of the shrimp (usually chicken, actually) and freeze the rest in bags, with the marinade and then defrost and cook when I want it again. Much easier, as you then only have to make the rice and salsa. Definitely recommended!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 570.8
     
    Calories from Fat 195
    34%
    Total Fat 21.7 g
    33%
    Saturated Fat 12.9 g
    64%
    Cholesterol 220.8 mg
    73%
    Sodium 1677.4 mg
    69%
    Total Carbohydrate 64.9 g
    21%
    Dietary Fiber 5.5 g
    22%
    Sugars 19.6 g
    78%
    Protein 30.9 g
    61%

    The following items or measurements are not included:

    gingerroot

    limes, zest of

    limes, zest of

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