Prep 3 hrs
Cook 30 mins
From my friend Jessica..
Make and share this Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice recipe from Food.com.
- 1 mango, peeled and finely diced
- 3 scallions, sliced
- 2 basil leaves, julienned
- 1 lime, juice of
- kosher salt
- fresh ground black pepper
- 1 fresh jalapeno, sliced
- 3 garlic cloves, thinly sliced
- 1 inch gingerroot, peeled and grated
- 29.58 ml dark brown sugar
- 29.58 ml soy sauce
- 1 lime, zest of
- 59.14 ml coconut milk
- 118.29 ml basil, torn
- 29.58 ml vegetable oil
- 2.46 ml salt
- 29.58 ml pepper
- 453.59 g shrimp, peeled, deveined
- 236.59 ml jasmine rice
- 177.44 ml coconut milk
- 177.44 ml water
- 4.92 ml salt
- 1 lime, zest of
- 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. 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.
- 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.
- 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.
Serves this at our Hawaiian Luau. It was the hit of the party. DEFINITELY a "make again"!
it sounds great it tastes so wonderful its funominal
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 jalapeÃ±os 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!