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- Spicy Shrimp with Coconut Milk and Mango Salsa over Lime Coconut Rice
- Salsa:
- 1 mango peeled, and finely diced
- 2 scallions, sliced
- 5 basil leaves, julienned
- 1 lime, juiced
- salt and pepper, to taste
- Shrimp:
- 2 fresh jalapenos, sliced
- 3 cloves garlic, thinly sliced
- 1/2 inch ginger, peeled and grated
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1/2 lime, zested
- 1/4 cup coconut milk
- handful basil leaves, torn
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- fresh ground pepper
- 1 pound shrimp, peeled and deveined
- Rice:
- 1 cup jasmine rice
- 3/4 cup coconut milk
- 3/4 cup water
- salt -- to taste
- 1/2 lime -- zested
- 6 tablespoons key lime juice
- 1 cup sugar
- 3/4 cup water
- 2 teaspoons light corn syrup
- 3/4 cup heavy cream
- 15 ounces frozen raspberries in syrup -- thawed
- 2 tablespoons sugar
- 4 teaspoons cornstarch
View Full Recipe at The Saucy Gourmet
