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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
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
½ inch piece of ginger, peeled and grated
2 tablespoons brown sugar
3 tablespoons soy sauce
¾ cup coconut milk
½ 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
¾ coconut milk
¾ cup water
pinch of salt
½ 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.
Directions for the Rice:
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
shannon R says
Spicy Basil Shrimp with Coconut Lime Jasmine Rice and Mango Salsa was really great !
We enjoyed it very much. Thank you Lindsay and Chris. We will be making it often. It was an easy dish to make, which makes my world better already. Thanks again, I enjoy making many of your recipes.
Chris Scheuer says
Awesome! Thanks for letting us know, Shannon!
Claire @ Claire K Creations says
I can't wait to get to Thailand in a few weeks for my honeymoon but it will be nice to have a few Thai recipes to keep the honeymoon going when we get back. Thanks Lindsay!
Dining Alone says
I don't have a ton of experience with Thai food, but this looks delicious.
French Whisk says
I want to come to dinner at your house!
The Café Sucré Farine says
Oh thanks Ginny, I'll be checking my labels!
Inside a British Mum's Kitchen says
I have to tell you this is an outstanding recipe!! full of flavor and simply delicious!
mary x
Ginny says
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.
renee @ Singing With Birds says
Chris, you had me with mango, lime and shrimp. It looks so delish and I will be trying it soon. Thanks.
Mary says
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
The Mom Chef says
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.
Karen (Back Road Journal) says
This will be a perfect summer meal to have when guests come to visit.
Carol @ Always Thyme to Cook says
Looks so good! What a sweet guest post.
Carol @ Always Thyme to Cook says
Looks so good! What a sweet guest post.
The Café Sucré Farine says
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!
Veronica Miller says
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. 🙂
The Café Sucré Farine says
That is one of the sweetest things I've heard Veronica, that you would bring your baby sister for show & tell, so cute!
Veronica Miller says
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!
Sandra says
You guys must have a blast in the kitchen! When is Lindsay starting her blog? Very pretty.
Jen @ Peanut Butter and Peppers says
Amazing dish! I love it! I would like to order a big plate, please! Yum!
On Saturday, I am featuring your Triple Berry Muffins for a blog hop I am in. I hope thats ok. There turned out wonderful!