Spicy Coconut Shrimp w/ Mango Basil Salsa

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 jalapeños, 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 jalapeños, 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.