For the shrimp:
Combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest and juice, coconut milk, basil, olive oil, salt and pepper. Add the shrimp and marinate for one hour in the refrigerator.
Fry the shrimp in a dry non-stick pan until well browned on both sides, turning once, about 4 minutes total time. Remove cooked shrimp from pan. Optional: Throw in coconut flakes while cooking. Reserve extra marinade.
Add reserved marinade to pan, warm up to just beneath boiling point. Pour over the cooked shrimp and serve with lime-basmati rice. Top with mango-basil salsa.