Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime

Name: Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 mango, peeled and finely diced; 3 scallions, sliced; 2 basil leaves, julienned; 1 lime, juice of; kosher salt; fresh ground black pepper; 1 fresh jalapeno, sliced; 3 garlic cloves, thinly sliced; 1/2 inch gingerroot, peeled and grated; 2 tablespoons dark brown sugar; 2 tablespoons soy sauce; 1/2 lime, zest of; 1/4 cup coconut milk; 1/2 cup basil, torn; 2 tablespoons vegetable oil; 1/2 teaspoon salt; 2 tablespoons pepper; 1 lb shrimp, peeled, deveined; 1 cup jasmine rice; 3/4 cup coconut milk; 3/4 cup water; 1 teaspoon salt; 1/2 lime, zest of

Servings: persons

1 mango, peeled and finely diced
3 scallions, sliced
2 basil leaves, julienned
1 lime, juice of
kosher salt
fresh ground black pepper
1 fresh jalapeno, sliced
3 garlic cloves, thinly sliced
1/2 inch gingerroot, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zest of
1/4 cup coconut milk
1/2 cup basil, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons pepper
1 lb shrimp, peeled, deveined
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
1 teaspoon salt
1/2 lime, zest of

1
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
2
For the shrimp: In a mixing bowl, combine jalapenos, 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 and up to 4 hours, refridgerated.
3
Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
4
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
5
Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
6
Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
7
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 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 mango, peeled and finely diced, 3 scallions, sliced, 2 basil leaves, julienned, 1 lime, juice of, and more.

Yes, Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions