Spicy Coconut Basil Shrimp with Mango Salsa & Lime Jasmine Rice

Salsa:
1 Mango, peeled, pited, and finely diced
3 scallions sliced
5 basil leaves, thinly sliced
Juice of 1 lime
Kosher salt and freshly ground pepper

Shrimp:
2 fresh jalapenos sliced
3 cloves garlic, thinly sliced
1 1/2-inch piece fresh ginger, peeled and grated
2 Tbsp dark brown sugar
2 Tbsp soy sauce
Zest from 1/2 lime
1/4 cup lite coconut milk
7 basil leaves, torn
1/2 tsp salt
15 grinds black pepper
1 lb peeled, deveined large shrimp

Lime Jasmine Rice
1/2 cup jasmine rice (dry)
3/8 cup lite coconut milk
3/8 cup water
pinch salt

zest 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.