Honey Garlic Butter Shrimp In Coconut Milk

Found in a GIF recipe, originally from Half Baked Harvest.


For the Shrimp
1 pound raw tail on shrimp
1/4 cup olive oil
2 tablespoons honey
4-6 cloves garlic finely minced or grated (I like using around 4)
1 tablespoon fresh grated ginger
2 jalapenos seeded + chopped
1 teaspoon cayenne pepper (use less for less heat maybe 1/4-1/2 teaspoon)
1 teaspoon cumin
1/4 cup fresh cilantro chopped
4 tablespoons butter
1/4 cup canned coconut milk
2 tablespoons fresh basil chopped + more fore serving
kosher salt + pepper
steamed white rice + black beans + sliced avocado for serving
For the Plantains
4 inch yellow plantains sliced into 1/2 rounds
oil for frying
flaky sea salt


1. Add the shrimp to a gallon size ziplock bag or medium size bowl. Add the olive oil, honey, garlic, ginger, jalapeños, cayenne, cumin and cilantro. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 15-30 minutes or up 24 hours.

2. Heat a large skillet over medium heat. Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. Make sure to scoop up all the garlic as well. Cook the shrimp until pink, about 2-3 minutes per side. Add the butter and 1 teaspoon pepper (or more or less to your taste) to the skillet. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn LIGHT golden brown, about another minute or two. Be careful not to burn the garlic. Remove from the heat and stir in the coconut milk and basil.

3. Serve shrimp alongside rice, black beans, fried plantains, avocado and lime wedges. Garnish with freshly chopped basil.

For the Plantains

1. Heat an inch or so of oil in a medium skillet over medium heat. Once the oil is hot add the plantains and fry for 2-3 minutes per side or until just lightly golden. Remove and drain on paper towels. Now transfer the plantains to a cutting board and, using the back of a wooden spoon, smash them down into round flat disks.

2. Return the plantains to the hot oil and fry another 2-3 minutes on each side or until they are golden and crispy. Remove to a paper towel lined plate and sprinkle with salt. Chips are best eaten right after frying, but any leftovers can be stored in an airtight container at room temperature.