First, I just realized that I uploaded a photo for Friday’s post but never actually inserted it into the post. Whoops! Its there now!!
Ok, now on to something new! This is another Branden dish (someday I have got to get that boy to write his own posts!!) that he made for me for Valentine’s Day. I’m not sure that this dish is actually a ton healthier than the fried version (mostly because its hanging out in a coconut milk sauce), but oh my goodness does it ever have so much more flavor!
I realized after we scarfed the shrimp down that there’s no shots with the mango salsa. Oh well, just picture chopped mango and onions peppering the bowl of shrimp. YUM!
- 1 mango, peeled and finely diced
- 3 scallions, sliced
- 5 basil leaves, julienned
- 1 lime, juiced
- Kosher salt
- Freshly ground black pepper
- 2 jalapenos, sliced
- 3 cloves garlic, thinly sliced
- 1/2 inch piece ginger, peeled and grated
- 2 TBS dark brown sugar
- 2 TBS soy sauce
- 1/2 lime, zested
- 1/4 c. coconut milk
- Small handful basil leaves, torn
- 2 TBS vegetable oil
- 1/2 tsp. salt
- 15 grinds pepper
- 1 lb. peeled, deveined shrimp
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, vegetable oil, salt, and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.
Heat a non-stick 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.
Cook the shrimp until well browned on each side, turning once, about 3-4 minutes total. Transfer cooked shrimp to a serving plate.
Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
Pour over the cooked shrimp and serve with rice and salsa.