Spicy Coconut Shrimp w/ Mango Basil Salsa

Name: Spicy Coconut Shrimp w/ Mango Basil Salsa Recipe
Yield: 4
Ingredients: Salsa:; 1 Mango peeled finely diced; 3 Scallions sliced; 5 Basil Leaves julienned; 1 lime juiced; Kosher salt and freshly ground black pepper; Shrimp:; 2 fresh jalape�os sliced; 3 cloves garlic thinly sliced; 1/2 inch piece ginger peeled & grated; 2 T dark brown sugar; 2 T soy sauce; 1/2 lime zested; 1/4 C coconut milk (canned); small handful basil leaves torn; 2 T vegetable oil; 1/2 tsp. salt; 15 grinds black pepper

Number of Servings: 4

Ingredients

Salsa:1 Mango, peeled, finely diced3 Scallions, sliced5 Basil Leaves, julienned1 lime juicedKosher salt and freshly ground black pepperShrimp:2 fresh jalape�os, sliced3 cloves garlic, thinly sliced1/2 inch piece ginger, peeled & grated2 T dark brown sugar2 T soy sauce1/2 lime zested1/4 C coconut milk (canned)small handful basil leaves, torn2 T vegetable oil1/2 tsp. salt15 grinds black pepper

Directions

For Salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator. For Shrimp: In a mixing bowl, combine jalape�os, 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 up to 4 hours, refrigerated. 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 marinade. Cook the shrimp until well browned on each side, turning once, about 3-4 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.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user CLDOKKEN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving