Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice
I marinate shrimp in a sweet and spicy coconut milk marinade, then pan-cook them. The salsa adds sweetness and heat, with basil providing a vibrant flavor.
I marinate shrimp in a sweet and spicy coconut milk marinade, then pan-cook them. The salsa adds sweetness and heat, with basil providing a vibrant flavor.
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup water
- 2 tablespoons soy sauce
- kosher salt and freshly ground black pepper
- pinch salt
- 1 lime juiced
- 1/4 cup coconut milk
- 2 tablespoons dark brown sugar
- 3/4 cup coconut milk
- 1 cup jasmine rice
- 2 fresh jalapenos sliced
- 1 mango peeled and finely diced
- 3 scallions sliced
- 5 basil leaves julienned
- 3 cloves garlic thinly sliced
- 1/2--inch piece ginger peeled and grated
- 1/2 lime zested
- small handful basil leaves torn
- 15 grinds pepper
- 1 pound peeled deveined shrimp
- lime jasmine rice recipe follows
- 1/2 lime zested
- Carbohydrate 148.886026683663 g
- Cholesterol 0 mg
- Fat 36.1538933591135 g
- Fiber 10.1339165046413 g
- Protein 18.7008000146971 g
- Saturated Fat 22.4999617893575 g
- Serving Size 1 1 to 4 serving (1036g)
- Sodium 1291.62333337612 mg
- Sugar 138.752110179022 g
- Trans Fat 2.08615052258008 g
- Calories 951 calories
Step-by-step
- For the salsa: Combine all salsa ingredients in a mixing bowl. Make up to a day in advance and refrigerate.
- For the shrimp: In a bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt, and pepper. Add shrimp and marinate for at least 30 minutes, up to 4 hours, refrigerated.
- Heat a nonstick skillet over high heat. Remove shrimp from marinade (reserve marinade) and cook in an even layer until browned on each side (3-4 minutes total).
- Transfer shrimp to a plate. Add reserved marinade to the pan, bring to a boil, and cook until thickened (about 5 minutes).
- Pour thickened marinade over shrimp. Serve with Lime Jasmine Rice and Mango Salsa.
- For the rice: Combine rice, coconut milk, water, and salt in a saucepan. Bring to a simmer, cover, and cook until liquid is absorbed (12-15 minutes). Fluff with a fork and stir in lime zest. Serve immediately.
A Taste of Paradise: My Spicy Coconut Shrimp Adventure
As a busy professional, finding time to cook delicious and healthy meals can feel like a constant uphill battle. Weeknights are a blur of meetings, deadlines, and the occasional desperate dash to grab something quick (and often not so healthy) before collapsing onto the sofa. But this Spicy Coconut Shrimp recipe? It's my secret weapon against the weeknight dinner slump. It's quick, it's flavorful, and it's surprisingly easy, even for someone who considers themselves more of a "microwave maestro" than a culinary expert.
The inspiration struck during a recent trip to a small, family-run restaurant nestled on a secluded beach in Thailand. The aroma of coconut, ginger, and chili hung in the air, beckoning me closer. I ordered their coconut shrimp, and each bite was an explosion of sweet, spicy, and savory flavors – a perfect balance that left me craving more. I knew I had to recreate this magic at home, and after a few experiments, this recipe was born.
The beauty of this recipe lies in its simplicity. The marinade is the star, infusing the shrimp with a delightful blend of sweet and spicy notes. The coconut milk adds a creamy richness, while the jalapenos and ginger provide a fiery kick. I love the way the brown sugar balances the heat, creating a harmony of flavors that dance on your tongue. And the fresh basil? Don't even get me started! It adds a bright, herbaceous note that cuts through the richness of the coconut and keeps things interesting. The mango salsa is a perfect complement, adding a burst of freshness and sweetness to each bite.
One of my favorite things about this recipe is its versatility. It's perfect for a weeknight dinner, a casual get-together with friends, or even a special occasion. The prep time is minimal, and the cooking time is even faster. This means I can spend less time in the kitchen and more time enjoying the fruits (and shrimp!) of my labor.
I often serve it with a simple side of lime jasmine rice. The rice is fragrant and subtly tangy, absorbing the flavorful marinade perfectly. It's also the ideal vehicle for soaking up any extra salsa. Believe me, you'll want to scoop up every last drop!
This recipe isn't just about the flavors; it's about the experience. It's about taking a moment to savor each bite, to appreciate the simple pleasures of a well-cooked meal, and to feel a sense of accomplishment knowing I created something delicious and healthy from scratch. It's a reminder that even in the midst of a busy life, there's always time for a little culinary adventure, even if it's just for myself.
So, if you're looking for a quick, easy, and incredibly delicious weeknight dinner that will transport your taste buds to a tropical paradise, look no further. This Spicy Coconut Shrimp recipe is your ticket to culinary bliss. Trust me, you won't be disappointed. Give it a try and let me know what you think!
Pro Tip: Don't be afraid to experiment with different types of chili peppers to adjust the spice level to your liking. A little goes a long way! You can also add other vegetables to the salsa, such as diced red onion or bell pepper, for added flavor and texture.
Serving Suggestion: Serve with a side of your favorite vegetables. Roasted broccoli, asparagus, or a simple green salad would all complement this dish beautifully.
Make it Ahead: You can prepare the marinade and salsa ahead of time and store them in the refrigerator until you're ready to cook. This will save you time on busy weeknights.
Enjoy!
