Spicy Basil Shrimp with Coconut Lime Jasmine Rice and Mango Salsa

It’s “show-and-tell” day at The Café ……………..

………… do you remember show-and-tell days? Special, set-aside days when you got to bring something wonderful to school and then tell all your friends about it ?……….. Call it a “mama’s pride”, but that’s what I always feel like when I get to feature my daughter or daughter-in-law as guest bloggers at The Café!  Lindsay is back today with a delicious recipe that she served several years ago for my birthday. It’s vibrantly delicious, exploding with fabulous flavor …………….. well, enough talk, here’s Lindsay!

Nick and I can always agree on Thai food. We love the spicy, fresh flavors. When I came across this dish I knew he would love it. There is so much going on flavor wise. The shrimp and sauce are spicy while the salsa and coconut rice are a bit sweeter to balance everything out. It a perfect warm weather meal. ~ Lindsay

Spicy Basil Shrimp with Coconut Lime Jasmine Rice and Mango Salsa


Ingredients for the Salsa:
1 mango peeled and finely diced
2 scallions sliced
5 basil leaves, julienned
juice of one lime
pinch of salt and ground pepper

Ingredients for the Shrimp
3 cloves garlic minced
1/2 inch piece of ginger, peeled and grated
2 tablespoons brown sugar
3 tablespoons soy sauce
3/4 cup coconut milk
1/2 a lime, zested
small handful of basil leaves, torn
1 tablespoon Sriracha
1 tablespoon vegetable oil
salt and pepper to taste
1 lb peeled and deveined shrimp

Ingredients for the Coconut Lime Rice:
1 cup jasmine rice
3/4 coconut milk
3/4 cup water
pinch of salt
1/2 lime, zested

Directions for the Salsa:
1. Combine all ingredients together in a mixing bowl. Can be made in advance and kept covered in the refrigerator

Directions for the Shrimp:
1.  For the shrimp- In a mixing bowl combine garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, sriracha, basil, oil and salt and pepper. Add shrimp and marinate for at least 30 minutes but up to 4 hours in the refrigerator.

2. Heat a skillet over medium high heat. Cook shrimp in an even layer in the pan for 3-4 minutes working in batches if necessary, transferring shrimp to a serving plate as they cook. 

3. Pour reserved marinade into the pan and bring to a boil, then reduce to a simmer. Cook until thickened slightly, about 5 minutes.

Directions for the Rice:

1. Combine rice, coconut milk, water and salt in a saucepan and bring to a simmer. Cover and reduce heat to low and cook for 20-25 minutes. Fluff with a fork and stir in the lime zest.

2.  Serve rice with the shrimp and pour over the sauce. Top with the mango salsa. Enjoy!

Adapted from  Dave Lieberman at The Food Network

18 thoughts on “Spicy Basil Shrimp with Coconut Lime Jasmine Rice and Mango Salsa”

  • I have to tell you this is an outstanding recipe!! full of flavor and simply delicious!
    mary x

  • What a wonderful dish. It makes for a perfect spring meal. It has great eye appeal and sounds delicious. Have a great day. Blessings…Mary

  • Coconut, lime, and jasmine…each of these is so delicious on their own, I cannot imagine when they are all together, heady stuff. It would just be divine! Speaking of shrimp, just thought you may like to know…I saw a T.V. show that said shrimp form out of the country is not inspected and one of the most filthy foods there is, so they say to only buy domestic shrimp.

  • Thanks Jen – of course you can use the muffins for the blog hop! I’m so happy you enjoyed them. They are some of my favorites! It’s funny looking back, those were among the first recipes I posted!

  • That is one of the sweetest things I’ve heard Veronica, that you would bring your baby sister for show & tell, so cute!

  • I always love it when you feature your kids in to the Café. 🙂 We love Thai food as well, especially when the word spicy is put in front of it! This looks so very delicious.

  • I was SO excited to bring her I could have died! She was almost like my baby while we were growing up (I’m six years older) and in a way, I really was her 2nd Mom since ours suffers from mental illness and I took her place a lot. We grew apart as adults since I left home when she was only 13 but now we’re connected on Facebook and getting closer than we’ve ever been. Happy, happy. 🙂

  • Whoa, this does sound perfect for summer!! I’m so craving this right now. I love that you have women in your life you like to guest blog for you. I have no women cooks in my family to blog for me, so you should feel proud! Your show and tell comparison remided me of kindergarten, when my little sister was born, and I got to bring her (well, Mom did-lol) and show her to my classmates. Even kindergartners are enthralled by newborns-they’re such a miracle!

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