Spicy coconut shrimp with mango basil salsa and lime jasmine rice

Spicy Coconut Shrimp with Mango Basil Salsa and Lime Jasmine Rice

Salsa:

  • I mango, peeled and finely diced
  • 3 scallions, green part only
  • 5 basil leaves, chopped
  • Juice of 1 lime
  • 1/4 c chopped cilantro
  • Kosher salt and pepper

Shrimp:

  • 2 fresh jalapenos, seeded and chopped
  • 3 cloves garlic, chopped
  • 1/2 inch piece of ginger, peeled and chopped
  • 2 T Dark Brown Sugar
  • 2 T Soy Sauce
  • 1/2 lime juiced then zested
  • 1/4 c coconut milk
  • 2 T basil, chopped
  • 2 T vegetable oil
  • 1 lb peeled and deveined shrimp

Rice:

  • 1 c jasmine rice
  • 3/4 c coconut milk
  • 3/4 c water
  • pinch of salt
  • 1/2 lime, juiced and zested
  • 2 T cilantro

For the Salsa:
Combine all ingredients and store covered in refrigerator. Can be made 24 hours in advance.

For the Shrimp:

Combine all ingredients including shrimp. Marinate for at least 4 hours and up to 24 hours.
When ready to cook, take shrimp out of marinade but do not throw marinade away. Saute the shrimp in a couple drizzles of hot olive oil for 3 to 4 minutes. Turn shrimp when bottom starts to turn pink. When shrimp is cooked transfer to a plate. In the same pan, cook marinade until it boils and starts to thicken.

For the Rice:
Put all ingredients in a saucepan. Bring to a boil, cover then reduce to simmer until all liquid is absorbed, 12 to 15 minutes. Stir after 5 minutes to keep from sticking to the bottom.

To serve:
Dollop rice. Add shrimp then sauce on top. Serve mango salsa on the side.

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