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| Photo: Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice Recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice Recipe.
Total Time: 1 hr 20 min
Prep 25 min
Inactive 30 min
Cook 25 min
Yield: 2 to 4 servings
Level: Easy
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.
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
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:
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested
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.
Yield: 2 to 4 servings
Recipe courtesy Dave Lieberman
More rice recipes:
Beer Braised Shrimp with Louisiana Salsa and Rice
Rice Pilaf with Shrimp
Sizzling Rice with Shrimp
Shrimp Fried Rice
Shrimp Rice Salad
Poblano Stuffed with Chorizo, Shrimp and Rice
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