Spicy Coconut Shrimp w/ Mango Basil Salsa

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 280.0
  • Total Fat: 11.9 g
  • Cholesterol: 172.3 mg
  • Sodium: 919.0 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 24.6 g

View full nutritional breakdown of Spicy Coconut Shrimp w/ Mango Basil Salsa calories by ingredient


This is one of my favorite dishes. This is one of my favorite dishes.
Number of Servings: 4


    1 Mango, peeled, finely diced
    3 Scallions, sliced
    5 Basil Leaves, julienned
    1 lime juiced
    Kosher salt and freshly ground black pepper

    2 fresh jalapeņos, 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


Lime Jasmine Rice recipe to follow. This is not low fat, but a yummy once in awhile treat.


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 jalapeņos, 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.