Spicy Coconut Basil Shrimp with Mango Salsa & Lime Jasmine Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Salsa:1 Mango, peeled, pited, and finely diced3 scallions sliced5 basil leaves, thinly slicedJuice of 1 limeKosher salt and freshly ground pepperShrimp:2 fresh jalapenos sliced3 cloves garlic, thinly sliced1 1/2-inch piece fresh ginger, peeled and grated2 Tbsp dark brown sugar2 Tbsp soy sauceZest from 1/2 lime1/4 cup lite coconut milk7 basil leaves, torn1/2 tsp salt15 grinds black pepper1 lb peeled, deveined large shrimpLime Jasmine Rice1/2 cup jasmine rice (dry)3/8 cup lite coconut milk3/8 cup waterpinch saltzest from 1/2 lime
Shrimp:
In mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, salt, and black pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours.
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep tightly covered in the fridge.
Heat a nonstick skillet over high heat. Use tongs or a fork to removed the shrimp from the marinade and place in an even layer in the pan, reserving marinade. Cook shrimp until well browned on each side, turning once, about 3-4 minutes total. Transfer cooked shrimp to a serving plate. Meanwhile, add reserved marinade to pan, bring to boil, and cook until slightly thickened, about 5 minutes. Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango-Basil Salsa.
Lime Jasmine Rice:
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 12-15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Number of Servings: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CINDYOWE.
In mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, salt, and black pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours.
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep tightly covered in the fridge.
Heat a nonstick skillet over high heat. Use tongs or a fork to removed the shrimp from the marinade and place in an even layer in the pan, reserving marinade. Cook shrimp until well browned on each side, turning once, about 3-4 minutes total. Transfer cooked shrimp to a serving plate. Meanwhile, add reserved marinade to pan, bring to boil, and cook until slightly thickened, about 5 minutes. Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango-Basil Salsa.
Lime Jasmine Rice:
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 12-15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
Number of Servings: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CINDYOWE.
Nutritional Info Amount Per Serving
- Calories: 424.7
- Total Fat: 4.6 g
- Cholesterol: 175.3 mg
- Sodium: 633.6 mg
- Total Carbs: 66.7 g
- Dietary Fiber: 2.7 g
- Protein: 29.6 g
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