Spicy Coconut Shrimp with Mango Basil Salsa

I love fresh basil in dishes and this one is full of it! The salsa is a must, bringing in a sweetness that is very good with the spicy shrimp. Overall, it's a fairly simple dish that cooks up fast but it takes a lot of prep work.


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

Shrimp:
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
Cooked rice

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 remaining marinade to hot skillet and cook until thickened. Pour over shrimp.

Serve salsa and shrimp together with warm rice.

When I'm feeling ambitious I make coconut lime rice. You just replace about half of the water with coconut milk (I usually end up adding a little more water too). Cook the rice as normal until tender. Then stir in fresh lime zest and serve.