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Guys!! Honey. Garlic. Butter. Shrimp. YESSSS!
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.
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sooo, Monday night dinner??!! FOR SURE. K, bye. ?
I made this last night without the butter(accidentally..totally forgot until just now), and it was still so delicious!
So happy you still loved it Sara! Thank you!!
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. 🙁
HI! Sorry it was not clear I will go look back over the recipe.
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.
YAY!! Thanks SO much!! Hope you love it!! Please let me know what you think!
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!
Thanks so much Asha!! Cutting the heat was a good idea if you don’t like heat! So happy you liked the sauces!
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.
Yay! So happy you liked it!! Hopefully you get to make it again with everything!! Thanks Susan!! (:
I just made this dish and it came out beautifully. My husband loves it, which is a huge plus, because he is super picky.
Ah! Thats awesome that you guys loved it! Thank you!
Um…looks awesome but what is the coconut milk for? At what point does it get incorporated into the dish? Thanks.
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!
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!
YAY! Thanks Lisa!
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!
WOW!! So happy you like it Lilliana! Haha! YAY! Enjoy!
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!
WOW!! So nice! I’m so happy you liked it! The coconut oil sounds delish!!
Thank you for making and commenting!! (:
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
Thanks Pedro! Yes, the rice + beans + spice!
Hope you love this and thanks again! 🙂
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!
Such a good idea! So happy you liked them! Seriously that is so nice!! Thank you so much Amie!!
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!
Come on!! You must try to! Its so good!!
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.
SO happy you liked it Katina!! Love the plantains that way! Sounds delish!! Thank you (:
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!
Hey Shauna! You added it at the perfect time! So happy you love this! Thanks! 🙂