Spicy coconut shrimp with mango basil salsa and lime jasmine rice

Posted by Katie on April 17, 2010
101 in 1001, Cooking

New recipes, week 2.

I’m not really a big shrimp person.  Something about the mental image of “cockroaches of the sea” has held me back for many years.  Dave, however, loves them, so I decided to focus on shrimp for this week’s new recipe.

Let me say, “Wow!”  I made this for dinner last night with Dave and Michael, and it was a big hit.  The spicy and hearty flavor of the shrimp was exceptionally well balanced, and it paired very nicely with the sweet mango salsa and the tangy lime rice.

I found this recipe in one of my cookbooks, although it can be found online as well.

I started by making a trip to Whole Foods, the only place in Chicago that I trust for seafood.  I doubled the entire recipe, which turned out to be the right move because I (and 2 grown men) devoured it.  There were enough leftovers for a lunch.  I pan cooked the shrimp in several batches, but they cook so quickly it wasn’t really an issue.  And I did hold back on the jalapenos a bit, only using 3 total and cleaning the seeds out of 2 of them.  The result had a little kick, but wasn’t overwhelmingly spicy.



1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper


2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2–inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows


For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

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, 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 the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 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.

Lime Jasmine Rice:

1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested

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.

Yield: 2 to 4 servings

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