Ingredients: |
Ingredients: SALSA
1 mango peeled and finely diced
3 scallions slice
5 basil leaves, julienned
1 lime, juiced
salt and pepper
RICE
1 cup jasmine rice
¾ cup coconut milk
¾ cup water
pinch salt
½ lime, zesT
SHRIMP
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
½ inch piece ginger, peeled and grated
2 tbsp. dark brown sugar
2 tbsp. soy sauce
½ lime, zest
¼ cup coconut milk
small handful basil leaves, torn
2 tbsp. vegetable oil
½ tsp. salt
15 grinds pepper
1 pound peeled, deveined shrimp
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Directions: |
Directions:SHRIMP: in a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lemon 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.
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Reserve remaining marinade. Transfer cooked shrimp to a serving plate. Add reserved marinade to the pan, bring to a boil and cook until slightly thickened, about 5 minutes.
SALSA: combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
RICE: put the rice, coconut milk, water, and salt in a saucepan and bring to simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. I actually cook this in my rice cooker.
Pour the marinade over the cooked shrimp and serve with the lime jasmine rice and mango salsa. |
This recipe for SPICY COCONUT SHRIMP is from