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Guys!! Honey. Garlic. Butter. Shrimp. YESSSS!

Honey Garlic Butter Shrimp In Coconut Milk | @hbharvest

All done with Belizean inspired flavors…which yes, is just as good as at sounds. Or at least I think it sounds good…. cause IT IS.

So let me explain this recipe, as it has a bit of a story. My brother and his girlfriend Lyndsie were just in Central America traveling through Guatemala, Belize and those areas. These two do a lot of traveling, I like to call them the “wanderers”. Basically they’ve figured out the key to life….travel, eat really good food and be happy. I could never be them because it’s just not my personality type, but sounds pretty awesome, and to each their own!

Technically they went on this trip for “work”, but let’s be real, chillin on the beach and drinking tequila sounds a lot more like vacay. They were on the hunt for textiles, furniture, antiques and that sort of thing for Lyndsie’s sister, who is an interior designer in LA. A little work and lot of relax is how they like to do things. Like I said, they’ve got things figured out.

Speaking of the fam, some of them went to Cincinnati and then up to Cleveland over the weekend to celebrate my cousin Matt’s graduation. Matt is one month younger than me, and guys, we could not be in more different places in our lives. Matt is SO excited to be done with school and have a little time off before he starts his new job at the Cleveland Clinic and steps out into the real world. Sometimes I wonder what I would be doing right now if I took a more traditional path. Like would I be writing this blog? Writing a cookbook? Would I have fallen in love with food photography? Or would I be a stylist in LA drinking kombuchas out the yazoo?? Like what? I wonder about this sometimes, but I’m super happy with where I’m at, so that has me pretty pumped!! That said, I am so happy for Matt! Graduating is such a huge deal…like HUGE. It takes a lot of freaking work to get through four years of school.

Congrats Mathew! 🙂

PS. all weekend long I was watching everyone’s snapchats back in Ohio, and man, they sure know how to have a good time…whoa.

Honey Garlic Butter Shrimp In Coconut Milk | @hbharvest

ANYWAY, back to this KILLER Belizean Honey Garlic Butter Shrimp.

Brendan’s and Lyndsie’s trip through Central America, and all the delicious food they ate, inspired this shrimp. I’m sure it’s not super traditional or anything, but all the flavors are spot on. Coconut, garlic, shrimp, cilantro, plantains, jalapeño, ginger, rice and black beans.

All the good things in the world. 🙂

I’m actually not a huge shrimp person, I mean, I like it, but it’s got to be seasoned perfectly and just super flavorful. Plain shrimp I just can’t do, it’s too fishy or something for me.

SO, this shrimp is PACKED full of, but don’t worry, it’s still simple, fast and easy!! I’m all about these three elements now a days.

Here’s how this goes.

Start out by tossing your shrimp with olive oil, ginger, garlic, cilantro, honey, jalapeños, cumin and cayenne. This is the marinade/sauce, but the shrimp really only needs to sit in the marinade for about ten minutes or so because you also cook it in the same marinade, which in turn creates a yummy sauce! Once you’ve cooked the shrimp a bit, you then add the butter and sort of caramelize that garlic…YUM.

Then just finish up with the coconut milk and a generous handful of fresh basil.

Serve with a side of rice, avocado, black beans and fried plantains.

Done and DONE. It’s a super quick, no fuss meal, which I love on a Monday.

BUT, and this is SUPER important, you gotta, gotta, gotta make those fried plantains and a side of steamed rice. One, because the plantains are everything, and two, you need the rice for soaking up all the delicious honey garlic butter sauce. Obviously.

For real though, this sauce is EVERYTHING. You should probably put it on everything…thinking chicken, salmon, maybe even cook some chickpeas in it and get them all crispy…that would be YUM.

Either way though, the rice, the avocado and the plantains are a MUST. Just saying.

Honey Garlic Butter Shrimp In Coconut Milk | @hbharvest

Honey Garlic Butter Shrimp In Coconut Milk with Fried Plantains.

Prep Time 10 minutes
Cook Time 10 minutes
Refrigerate 30 minutes
Total Time 50 minutes
Servings: 4 Servings
Calories Per Serving: 415 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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

Fried Plantains

  • 4 inch yellow plantains sliced into 1/2 rounds
  • oil for frying
  • flaky sea salt


  • 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.
  • Heat a large skillet over medium heat. Once hot use a slotted spoon to scoop the shrimp out of the marinade, reserving the marinade, and into the hot skillet, season with salt and pepper. Cook the shrimp until pink, about 2-3 minutes per side. Add the reserved marinade, 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.
  • Serve shrimp alongside rice, black beans, fried plantains, avocado and lime wedges. Garnish with freshly chopped basil.

Fried Plantains

  • 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.
  • 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.

Honey Garlic Butter Shrimp In Coconut Milk | @hbharvest

Sooo, Monday night dinner??!! FOR SURE. K, bye. ?

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  1. 5 stars
    Such a delicious meal. So easy to make too! So creative and fun 🙂 I can’t believe I can make my own plantains now 😭🙌🏼

  2. 5 stars
    I’ve been making this for years and it’s still one of my favorite recipes on here! SO easy and SO flavorful! Love it

  3. 5 stars
    Really delicious!! Used 1 tsp creole seasoning instead of jalapeños and cayenne – needed a little more spicy- ness! Only need 2 tbsp butter and probably less oil

    1. Hey Barb,
      Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan

  4. Hi this looks amazing I want to try to make it for dinner tonight!! I am allergic to coconut and was wondering if you suggest I omit the coconut milk or substitute with heavy cream?

    1. Hey Alessandra,
      Heavy cream will work just fine here. I hope you enjoy the recipe, please let me know how it turns out! xTieghan

  5. 5 stars
    Yummy!! Thank you I made it tonight for my
    Family and we all loved it. Thank you for such easy and amazing receipts. You make cooing fun and a new adventure with ever recipe.

  6. This is a staple in my household!! My boyfriend and I eat this incredible dish at least once a month for about a year now since we have tried this recipe. Oh my gosh it is to DIE FOR. The flavors all work together and we always look forward to enjoying this meal together.

  7. 5 stars
    This recipe is FABULOUS! Tastes even better than this beautiful dish looks 😍 you constantly impress my husband and I with your recipes (especially the Asian ones!!).

  8. 5 stars
    My son wanted me to get to know his girlfriend so they sent me all the ingredients and flowers and we prepped before our Zoom at 7:00 pm. It was different and delish! I lit a candle and took a pic for them with the flowers. Definitely a keeper and so is she!

    1. Aw that sounds amazing!! I am so glad you enjoyed this one, Ann! Also, so glad you like the girlfriend!! xTieghan

  9. This recipe looks delicious! I’ll have to try it. Btw, this recipe says it’s Belizian but the cover says Brazilian. Which one is it?

  10. 4 stars
    Delicious blend of flavors! My family enjoyed this recipe. Thank you Tieghan 😊

  11. Another amazing recipe that was so easy but oh so good! Thank you for always providing helpful substitutions as running to the grocery store isn’t an option right now. We didn’t get to make the plantains but look forward to it next time. Your recipes are helping me through this crazy time and feel kinda like a hug right now. My husband is forever grateful that I discovered your Instagram. Wash time he says you know this is better than anything we could get in a restaurant. ❤️

    1. Aw I am really glad this recipe turned out so well for you Amy! Thank you so much for making it! I hope you are staying healthy and safe! xTieghan

    1. Hi Melissa! I would suggest using canned because it is thicker, but you can also use silk. Please let me know if you have any other questions! xTieghan

  12. 5 stars
    This is fantastic! My husband gave up white rice so he eats it with brown and thinks it’s amazing. For me, this recipe needs the smell of the white rice so I make both kinds.
    I can’t decide if I like this shrimp recipe of yours or the one you make with the mango/tomatillo salsa and I think Cajun seasoning. They are both date night at home meals for us but easy enough that I feel like I get to spend more time with my husband than actually cooking.
    Thank you!

  13. 5 stars
    Omg I made this last week and it changed my life. SO DELICIOUS!! And literally so easy, I made the sauce and let those shrimps chill in there while I was at work and they came out great!!

  14. This was over the top delicious Tieghan! Thank you from the bottom of my so beautifully satisfied tummy….so good, so very good!

  15. Forgot to get a pic but this was beyond yummy and relatively easy. My family LOVED it! I will definitely be making this again. I did NOT do as you requested and make the fried plantains. On a diet and opted to leave this and the avocado out for caloric reasons. Also I added More coconut milk because my hubby LOVES sauce. This was wonderful and i wish I had Doubled the recipe!

  16. 5 stars
    This was incredible! So much flavor and so unique. Originally I was going to skip the plantains because I thought it’d be too much work, but I’m so glad I didn’t. They were pretty quick and easy to make. I don’t care for the flavor of honey (I know, I’m crazy), so I used agave instead and it was still delicious. That sauce!!! Anyway, thanks for another winner!

  17. 5 stars
    Made this tonight and it was awesome! I threw some leftover coconut milk in with the rice while it was cooking too.

  18. 5 stars
    This recipe was SO GOOD. I made it exactly as written, served it with black beans and slice avocado. The sauce was unbelievably flavorful. And this was my first time making fried plantains, loved them and they were so easy!

  19. 5 stars
    This was incredibly delicious and satisfying! Thank you for the recipe, it’s definitely a keeper in our house!

  20. 5 stars
    Wow! I pinned this year’s ago and finally got over my fear of carbs and decided to make this. It is so delicious and right up my alley! I only did half the butter and I used black rice. This was very satisfying, I’d definitely make it again and maybe add some green bell pepper!

  21. So good!!! Even my non-shrimpers (including me) liked this. I had shrimp I needed out of the freezer, so I made this recipe tonight. The marinade is one I’ll use with chicken and other fish. Loved it!

  22. 5 stars
    Ooooooh I am loving all your recipes. I made this sauce tonight to put on my salmon. The only thing I added was a couple of splashes of lime juice. OMG it is so delicious. I want to put it on everything.

  23. Love this. So Much. I’ve read through all the comments and would love for you to have the last word on this: does the marinade get added to the skillet or not? I hope the answer is yes because the sauce makes the dish and discarding it doesn’t feel right. But the recipe remains confusing! Also, can you suggest how this would work with salmon? Again: I Love This Recipe!

    1. HI Diane! Yes, the marinade does get added to the skillet! So so sorry if that was confusing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  24. Holy Moly this was absolutely amazing! I also cooked the rice in half coconut milk/half water and some basil!

  25. Sounds delicious! I am confused with one part. In the write up you say that you cook the shrimp in the marinade but in the recipe it says that you use a slotted spoon to take the shrimp out of the marinade to cook. It doesn’t mention added the marinade to the pan. Do you ever add the extra marinade into the pan or do you discard?


    1. So sorry for the confusion, after removing the shrimp and garlic, I discard the remaining marinade. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  26. I am confused…in your introduction you say not to worry because the shrimp will cook also in the marinade, bUT in the instructions it doesn’t. Can you tell me the right way? I would love to add that marinade sauce while cooking

    1. Hi Monica, sorry I am not sure exactly what you are asking. The shrimp will cook in the pan and yes, you can add the shrimp marinade to the pan as well. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂

  27. Normally, I am not one to comment online but after trying and testing this recipe I had to as it was amazingly simple and delicious.

    I substituted the jalapeno with normal chilies as that was all I had and just upped the basil a little as I am one of those avid coriander haters.

    As I prefer a lot of sauce to be soaked up by the rice, I shared this recipe between two to make it extra soupy.

    I served it solely with turmeric rice and it was devine.

    The rice is very simple, make as normal but with a teaspoon of turmeric, slice of lemon and 3-4 cloves to make a beautiful, yellow addition to this tasty dish 🙂

  28. I love this recipe. I used chicken breast, cut up in strips, instead of the shrimp. It was delicious. I also served it with the plantains or tostones, as we (I am Cuban) call it.

  29. This looks awesome and I’d love to make for Monday night dinner….but I am confused about something. In your text above the recipe, you write this: “This is the marinade/sauce, but the shrimp really only needs to sit in the marinade for about ten minutes or so because you also cook it in the same marinade, which in turn creates a yummy sauce!” But in the actual recipe there is no mention at all of adding the marinade into the pan. You instruct us to scoop out the shrimp and garlic (remove both from marinade), cook the shrimp and garlic and then add coconut milk and basil and serve. So the marinade gets thrown away?

  30. I made this last night without the butter(accidentally..totally forgot until just now), and it was still so delicious!

  31. This recipe doesn’t make it clear that you put the shrimp AND the marinade in the pan to cook. It sounds like you remove (“scoop”) the shrimp and cook it. Super disappointed as the recipe was good but there wasn’t enough sauce. Now I know why. 🙁

  32. This looks amazing… I saw the picture and was in love at first site. This is going down Friday and if I love it maybe Monday too. Thanks for sharing.

  33. This was FREAKING DELICIOUS! I made this for the first time tonight, and I was swept off my feet! I will say though, I cut wayyyyy back on the heat (spice). I used about 3/4 of 1 jalapeño, and a smidge less that 1/2 a tsp of cayenne. Otherwise this recipe is superb, easily one of my new favorite recipes. That sauce will definitely be used over and over. Thanks for sharing!

    1. Thanks so much Asha!! Cutting the heat was a good idea if you don’t like heat! So happy you liked the sauces!

  34. I made this tonight for dinner, half-ing the recipe. I didn’t have avocado, lime or plantains (so wish I did !) but it was delicious even without them !!! Can’t wait to make it again, this time “with” the missing accompaniments.

    1. Yay! So happy you liked it!! Hopefully you get to make it again with everything!! Thanks Susan!! (:

  35. I just made this dish and it came out beautifully. My husband loves it, which is a huge plus, because he is super picky.

  36. Um…looks awesome but what is the coconut milk for? At what point does it get incorporated into the dish? Thanks.

    1. HI Scott, the coconut if for flavor and creaminess. You add it towards the end of cooking as directed in the directions. Please let me know if you have any other questions. Thanks so much, Tieghan!

  37. Love it! The sauce on the shrimp is so delicious and with just the right amount of heat. We will definitely be making this again!

  38. I’ve made this dish twice, and I still dream about it. Seriously. I could eat everyday. So good! In fact, I think I might make it tonight!

  39. This was fantastic! It is one of the best dishes that I have made in a long time! My family literally snarfed it down! The flavoring of the shrimp was dreamy and lets just say many fingers of the fam were skimming the bottom of the skillet after dinner tonight trying to get the last bit of that sauce. ?

    We love plantains too and this time I cooked the plantains on a whim in coconut oil- I can’t even describe how that elevated the flavors of the plantain – my 15 year old declared that I have to make the plantains this way ever time!

    Thank you for this recipe – I can’t wait to try more!

    1. WOW!! So nice! I’m so happy you liked it! The coconut oil sounds delish!!
      Thank you for making and commenting!! (:

  40. amazing recipe!! as a brasilian im just not getting the “brazilian inspired”.. itsthe rice and beans? none the less love the recipe and your blog!!! amazing

  41. What a perfect Monday night dinner! I left the prawns to marinate overnight which meant once I got home tonight the remaining prep and cooking was super quick. Half Baked Harvest is my new go to, there’s not one recipe I’ve tried that hasn’t been brilliant!

  42. The flavors in this recipe must be WILDLY strong and delicious! I would love to immerse myself in more Brazilian food. This sounds absolutely amazing!

  43. I made this yesterday for dinner and it was fantastic!!! I have picture that I snapped of it but I see that you can’t add pictures. It was very simple and very easy to follow. It was delicious. Only thing I did different was use sweet plantains but I didn’t smash them and re fry. I highly recommend this recipe, it really will be my go to when I want something simple but with character.

  44. I made this on Saturday and it was absolutely delicious, one of the nest things I ever made. I just have on question, when I was reading the recipe it said the shrimp will cook in the marinade however when I was actually in the process of cooking I didn’t see where I should add the marinade into the pot. I added it towards the end before the coconut milk but can you let me know when or if I should be adding it back in? I am making this again tonight with my leftover shrimp. Thanks!

  45. Mildly obsessed!! Made this tonight for our first “outdoor dinner” of the year (weather is finally nice enough!). Ah-mazing as with every recipe of yours I’ve tried. I made the rice with 1/2 coconut milk for a creamy consistency & served the dish with roasted asparagus. The butter made this rich & even more delicious! Great job, keep it up Tieghan!!

    1. Forgot to mention that I made it with chicken because I didn’t have shrimp in the house. Followed the same recipe, chicken just needed to sauté a little longer. I’ll try it with shrimp next time! 🙂

  46. Hi there, I am looking to include this for an upcoming dinner party menu. Are there any other side dishes that you would recommend that would be a good match for this as the main course? I would be looking for any suggestions including appetizers and desserts. Thanks so much in advance!

  47. Would it be possible to get the recipe for the steamed rice and beans? I would really appreciate it.

    1. Hi Nat!

      I just used canned black beans and for the rice, see me recipe below. Let me know if you have any other questions. Thanks!

      1 1/2 cups jasmine or basmati rice
      3 cups water

      Add the water to a medium size pot, bring to a low boil and add the rice. Stir to combine and place the lid on the pot, then turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 20 minutes (don’t take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.

  48. Yum! I am always looking for ways to elevate shrimp. Thank you for sharing this recipe! Can’t wait to try.

    xo Anna Lynn with Waiting On Martha

  49. Oh yes please! I love shrimp, I’d absolutely inhale this! 🙂 You can’t go wrong with honey, garlic and butter!

  50. Scrumptious recipe! One of many on this blog. What a nice surprise! Wasn’t sure what to expect when I spotted this blog mentioned in BHG. I’ll be back to see what else you have cooking!


  51. I *really* like when your dad models the dishes. I love seeing well worn hands because they are a testament to earnest manual work, which the the real work of the world. 🙂

  52. Hi, just need some clarification about the recipe. Are you putting 1 tsp cayenne pepper in the ziplock bag in the beginning and another tsp when you add the butter to the pan? Or is that regular pepper with the butter?

    1. Hey Leslie!! You can add the full teaspoon or just use half a teaspoon for a less spicy shrimp. It all goes in the bag with the shrimp. Let me know if you have any questions. Thank you so much!

  53. My dad is allergic to shellfish so growing up we never ate seafood and I never acquired the taste for it…but this?! This sounds so good. I can’t wait to try it. My seafood loving husband who has been deprived will be thanking you! : )

  54. I don’t know why this dish is called “Brazilian inspired”, girls. If it was called Caribbean inspired or something… Brazil is not even in Central America. If you want to make this dish really taste Brazilian, then please omit the honey, the cumin, the sil, even the ginger. Add a little tomato paste. You can dress it up with a little more cilantro, or with flat parsley. Serve it just with rice and a side salad of lettuce and tomatoes. Black beans are never served with this kind of shrimp dish around here, not to say avocados – most Brazilians only know avocados as a dessert!

    1. I meant, the basil… Mind you, I love basil, it’s just not a typical Brazilian ingredient to use on shrimp…

    2. I meant, the basil… Mind you, I love basil, it’s just not a typical Brazilian ingredient to use on shrimp… The salad would also typically have onion.

    3. Hi Cristina, sorry I did not mean to offend you. I look up the flavors and felt this dish fit. Thank you so much for all the tips!! I love the idea of avocado in dessert. Yum!! Again thanks for the constitute criticism!!

      1. 🙂 I know you didn’t mean to offend… It’s just that Brazilian food is so lttle known, I didn’t want all of you to get a wrong idea… Although I love avocados with savory dishes, most Brazilians have it either as a cream or a smoothie, beaten with milk, lemon and sugar. And well, when fried plantains are served alongside a dish, it’s usually called “Cuban style” around here… Brazilians love sweets, but our savory food usually doesn’t get seasoned with sugar or honey. Just so that you know, and maybe get curious about it… Greetings!

    4. With all due respect to those who have asked why this recipe is considered Brazilian, I’m confused: Your post says that it is Belizean, not Brazilian. . . . Maybe that was edited after the comments were written, but I am just curious . . . are these flavors Belizean? Looks amazing, either way!

      1. Yes, Alicia, it was edited. The “Brazilian inspired” was in the title before. Now the Belizean is only in the description, but I don’t know if it fits any better. I also don’t know why it needs to be referred as inspired by some culinary tradition the author probably never had contact with. Because obviously lots of people loved the dish – so perhaps it’s just an American take on ingredients that have become common. It doesn’t need to be foreign inspired to be a good dish.

  55. Honey Garlic Butter Shrimp is possibly the most heavenly phrase in the world. For someone not that into shrimp you hit the mother lode for shrimp lovers!

  56. This looks fantastic! I love anything and everything with shrimp. Your pictures are amazing as well! 😀

  57. OMG I am drooling…can this dish be made with chicken for those allergic to shellfish? Thanks for another amazing “drool” worthy recipe!

    1. Hey Tamara!! Yes!! This can definitely be made with chicken, that will be amazing!! Just make sure you cook the chicken fully. Let me know if you have any other questions. Thanks so much!!

  58. I am not a shrimp person (I can eat it but I guess I haven’t had a dish that would make me go whoa,that’s really good! – and I also know what you mean by being them too fishy 🙂 ) but I would eat this right away! 🙂

  59. Oh my my ! Looks delicious ! I’m new to all seafood ! I’ve never really eaten them before, not that I didn’t like them, just because as a kid my parents never cooked any, so I wasn’t really into trying them out all by myself. It’s kinda scary when you never had them before and you don,t know if you’ll like it?
    My boyfriend family is from Gaspésie, and it’s just living by the sea in front of lobster, crab, shrimp and everything seafood. So I tried them all. And damn I start to really like it !
    So. I don’t really like cocktail shrimp, small shrimps, frozen shrimps…. But give me big fresh shrimps with a good sauce/marinade and I’ll eat them all !
    Now I wanna go to my local fish market, buy a ton of shrimps, and cook this ! It look fantastic !

    1. Hi Erika!! It totally is scary if you haven’t had them before, but its awesome your broadening your taste buds!! So awesome that you’re liking it! Hope this recipe is just as delicious as something from Gaspésie!! Thanks Erika!

  60. I don’t like shrimp, but your recipe made me rethink this LOL.
    It is beautiful and must be delicious. Maybe I’ll do for my boyfriend- he loves shrimp.
    And as a Brazilian I can say that you hit bull’s eyes with those plantains. ????

  61. This looks incredible! Fried plantains are basically my favorite thing in the world..and so are shrimp with garlic butter. Need to make this ASAP!

  62. Wishing I hadn’t had shrimp for dinner last night, but am thinking I will most definitely be making this with something else for dinner this week as it just sounds too good! I have often lived vicariously through my friends that travel and it sounds like you do that with your brother and express it through food.

  63. Oh wow… what a fun Monday meal. Love it Tieghan! (And I love following this awesome non-traditional path of yours, BTW. Not many people figure out their true passion in life at 21/(22?) years old… and some of us are still figuring it out at twice your age! 🙂 Happy Monday!

    1. Thank you!!! I love doing new stuff too!! Your right!! Im so lucky to have found what I love doing early in life! Thank you!

  64. I’m so in! That’s so cool that your family is so spread out but you guys all stay connected like you do. I love the sound of your brother and his girlfriend’s lifestyle of travel and adventure. I especially love that it’s inspiring new food flavors for you!

  65. This sounds absolutely delicious! I don’t think we’ve ever really cooked something Brazilian-inspired, but it sounds like something that needs to happen soon. Love this idea!

  66. Tieghan, being a total shrimp person myself I’m in love with this dish. And yes, that sauce pretty much belong on everything else too!!!

  67. honey garlic butter sauce?? yes! also thinking it would be great with bread or tossed with roasted veggies.