Meal under $10: Spicy coconut shrimp with mango-basil salsa

Nutrition Information

Amount Per Serving
Calories 490
Calories from Fat 180
% Daily Value*
Total Fat 20g
Saturated Fat 11g
Cholesterol 145mg
Sodium 2120mg
Total Carbohydrate 57g
Dietary Fiber 2g
Protein 22g
Nutrition information is per serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Serves: 4

For Salsa:

  • 1 mango, peeled, pitted, and finely diced
  • 3 scallions, sliced
  • 5 basil leaves, thinly sliced
  • juice of 1 lime
  • kosher salt and freshly ground black pepper

For Shrimp:

  • 1 or 2 fresh jalapenos, sliced
  • 3 cloves garlic, thinly sliced
  • 1 1/2-inch piece fresh ginger, peeled and grated (fresh ginger is in the produce department-you don’t have to buy the entire thing, just snap off a piece)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • zest from 1/2 lime
  • 1/4 cup coconut milk
  • small handful basil leaves, torn
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 15 grinds black pepper (I used about 1/2 teaspoon)
  • 1 pound peeled, deveined large shrimp (I used medium shrimp)

For Lime Jasmine Rice:

  • 1 cup jasmine rice
  • 3/4 cup coconut milk
  • 3/4 cup water
  • pinch of salt
  • zest from 1/2 lime


For the Salsa: Combine all ingredients in a mixing bowl. Make up to a day in advance. Keep tightly covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapeno, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and black pepper. Add the shrimp and marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Heat 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 marinade. Cook shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate. Meanwhile, 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 lime jasmine rice and mango-basil salsa.

For lime jasmine rice: 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.

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