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

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