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Thread: Spicy Coconut Shrimp

  1. #1
    Hit By Ban Bus! pacific breeze's Avatar
    Join Date
    Oct 2005
    in the wild blue yonder

    Default Spicy Coconut Shrimp

    This sounds yummy and would work well with Gator's salsa, too.
    Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

    Recipe Summary
    Difficulty: Easy
    Prep Time: 25 minutes
    Inactive Prep Time: 30 minutes
    Cook Time: 25 minutes
    Yield: 2 to 4 servings

    I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat.

    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, refridgerated.

    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

  2. #2
    Elite Member twitchy's Avatar
    Join Date
    Nov 2005
    Dancing on your grave!!!!

    Default Re: Spicy Coconut Shrimp

    I'm salivating just reading this one!

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