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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.
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Honey Garlic Butter Shrimp In Coconut Milk | @hbharvest

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

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  1. 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.

  2. 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!!).

  3. 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

  4. 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?

  5. 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

  6. 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!

  7. 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!!

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

  9. 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!