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, refridgerated.
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 the marinade.
Cook the shrimp until well browned on each side, turning once, about 3 to 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 Lime Jasmine Rice and Mango Salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 86 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 170.2mg||52 %|
|Sodium 297.9mg||10 %|
|Potassium 292.3mg||8 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 16.7g|
|Protein 23.6g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 248
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