Last week I had a special request for a coconut shrimp dish with a sweet and spicy dipping sauce. I got my fingertips to work scouring the interwebs and combined some recipes, then changed them up a bit, and came up with what’s below. Sweet, spicy, crunchy shrimp over creamy coconutty Jasmine rice, and sweet mango salsa.
1 mango, peeled and finely diced (frozen works just as well and Trader Joe’s carries them)
5 basil leaves, julienned
1 lime, juiced
salt and freshly ground black pepper
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2-inch piece ginger, peeled and grated
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons olive oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
1 Cup panko
1/2 Cup shredded coconut, unsweetened
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, olive oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.
- Roll the marinated shrimp around in the panko-coconut mixture to coat evenly
- Spread coated shrimp out on a baking sheet and cover with remaining coating, spray lightly with oil or pan spray (to assist with browning) and bake at 425 for about 10 minutes (just long enough to create a browned, crunchy coating)
- 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.
- Add reserved marinade to a pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked rice and serve with shrimp topped with mango salsa.