Spicy Coconut Shrimp with Jasmine Rice & Mango Salsa

I have several recipes that are in my regular rotation. Usually a recipe ends up in the "regulars" category based on how much I crave the dish or its flavor profile. This is one of the those dishes that I... just... CRAVE.

I don't know what it is about it, really. Something about the heat from the jalapenos perfectly balanced by the sweetness of the coconut milk just satisfies me so completely. The rice is sweet and fragrant, cooked in coconut milk, and the sweet/hot theme continues into the salsa: sweet mango with green onion that, somehow, manages to give it some heat. Basil throughout the dish adds extra fragrance.


Best of all... it's easy. I used, for the first time, boil-in-bag jasmine rice, but substituted half of the water with coconut milk. The mango salsa can be made ahead of time (or you could even buy a pre-made mango or pineapple), as well as the marinade for the shrimp. I've done this recipe where I've only marinated the shrimp for 30 minutes or less, and I've done where they've marinated for hours. Both ways work fine! The most important part of this dish is cooking the shrimp PERFECTLY, so cook them hot and cook them fast. Make sure your pan is very hot before throwing the shrimp in and cook them until they just turn pink.

You can find the recipe here.