Ingredients

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
• 4 fresh jalapenos, diced (keep the seeds for extra spicy heat!)
• 5 cloves garlic, thinly sliced
• 1 one inch piece ginger, peeled and grated (or 2 TB of tube ginger)
• 4 Tb dark brown sugar
• 4 Tb soy sauce or gluten-free tamari
• 2 Tb Thai Chili sauce
• 1 lime, zested
• 1 can of coconut milk
• Handful basil leaves, torn
• 2 Tb vegetable or canola oil
• 1 tsp salt
• 1 Tb pepper
• 1 pound peeled, deveined shrimp (medium to large-- not the little guys!)
Lime Jasmine Rice
• 1 cup jasmine rice
• 3/4 cup coconut milk
• 3/4 cup water
• Pinch salt
• 1/2 lime, zested

Instructions

For the salsa
1. Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp
2. In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, Thai chili 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.
3. Heat 2 Tb vegetable or canola oil in 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.
4. Cook the shrimp until well browned on each side, turning once, about 2 minutes per side max. Transfer cooked shrimp to a serving plate.
5. Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
6. Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
For the rice
7. Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.