Best 2 Spicy Coconut Shrimp Spicy Mango Basil Salsa Lime Jasmine Rice Recipes

Indulge in a culinary journey to Southeast Asia with this delectable Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice. This vibrant dish tantalizes your taste buds with a harmonious blend of spicy, sweet, and tangy flavors. Succulent shrimp are coated in a crispy coconut batter and pan-fried to perfection, delivering a satisfying crunch with every bite. The accompanying Spicy Mango Basil Salsa adds a burst of freshness and heat, combining the sweetness of ripe mangoes with the zesty kick of basil. The Lime Jasmine Rice serves as a fragrant and flavorful base, perfectly complementing the bold flavors of the shrimp and salsa. Prepare to embark on a sensory adventure as you savor this irresistible meal, where each element comes together to create an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE

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

Make and share this Spicy Coconut Shrimp, Spicy Mango Basil Salsa, Lime Jasmine Rice recipe from Food.com.

Provided by mandy6488

Categories Coconut

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 23

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

Steps:

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, refridgerated.
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.
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.
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.

Nutrition Facts : Calories 570.8, Fat 21.8, SaturatedFat 13, Cholesterol 220.9, Sodium 1677.4, Carbohydrate 64.9, Fiber 5.5, Sugar 19.6, Protein 31

SHRIMP W/ MANGO RICE

Shrimp W/ Mango Rice image

My daughter really wow'ed the judges at fair with this recipe & with some changings has been several more times for our family. Now, it's off to a teenage camp.

Provided by canninfool

Categories Mango

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, peeled & minced
1 tablespoon soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 lbs medium shrimp, peeled & devined
2 cups water
1 cup coconut milk
1 1/4 cups wild rice, uncooked (brown rice optional)
3/4 cup carrot, shredded
2 mangoes, peeled & diced
1 1/2 cups red peppers, diced
1/2 cup green onion, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons lime juice
1/2 teaspoon salt

Steps:

Combine the first 6 ingredients in a medium bowl, add shrimp, toss to coat, cover & chill 1 hours.
Bring water and coconut milk to a boil in a medium saucepan. Add rice & cover. Reduce heat & simmer 30 minutes or until liquid is absorbed.
Remove from heat & add next 8 ingredients; toss gently to combine.
Prepare saute pan to medium heat and coat with cooking spray.
Place shrimp in pan & cook 3 minutes on each side, until pink/done.
Mix rice & shrimp.
Plate & garnish.

Nutrition Facts : Calories 408.1, Fat 11.6, SaturatedFat 8.3, Cholesterol 172.8, Sodium 572.9, Carbohydrate 48.2, Fiber 6.3, Sugar 16.7, Protein 31

Tips:

For the shrimp, use large shrimp that are peeled and deveined. You can buy them already prepared or do it yourself.
To make the coconut coating, use unsweetened shredded coconut. You can find it in the baking aisle of most grocery stores.
When frying the shrimp, be sure to use a large skillet or wok so that the shrimp have plenty of room to cook evenly.
For the mango salsa, use ripe mangoes. You can tell if a mango is ripe by its color. It should be a deep yellow or orange color.
When making the jasmine rice, be sure to use fragrant jasmine rice. This type of rice has a unique flavor and aroma that pairs well with the spicy shrimp and mango salsa.

Conclusion:

This Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The shrimp are crispy and flavorful, the salsa is refreshing and tangy, and the rice is light and fluffy. This dish is sure to be a hit with your family and friends!