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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.
Honey Garlic Butter Shrimp In Coconut Milk with Fried Plantains.
Servings: 4 Servings
Calories Per Serving: 490 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Sooo, Monday night dinner??!! FOR SURE. K, bye. ?
My whole family (including my two-year-old) loved this recipe! It was easy to prepare and quick to cook. I even doubled the recipe to have leftovers for work the next day…score!
I didn’t have fried plantains, so I added, roasted broccoli instead to include a veggie in the meal. Will definitely make this again!
Hi Kristina,
Happy Memorial Day!!🇺🇸🎆 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT
I’m concerned I won’t be able to find plantains; is a banana similar enough?
Hi Shannon,
You could try bananas, I’ve never tested those here, sweet potatoes would also work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Amazing flavors! I make at least 2 HBH recipes per week and this is a new favorite.
Left out the jalapeño for my kids and it was still great. Next time I’ll probably halve the butter and oil.
Hey there,
Happy Friday!! I appreciate you making this recipe and your feedback, I am thrilled that it turned out well for you! ☀️🍉
Amazing flavors! I have made this many times it’s now a family favorite. This last time we grilled the shrimp and finished the sauce on the side and it brought some great flavors. The other difference was air fryer sweet potatoes tossed in coconut oil since our grocery had no plantains. Turned out delish and super tasty. Thank you for this recipe!!
Hey Kendra,
Thanks so much for making this recipe so often, I love to hear that it is always enjoyed! Happy Monday! xT
Love this. First time I deep fried. First time I bought & made plantains. TG, ur a flavor & taste genius. Comfort meal! Freaking yum! I love u!
Hi Heidi,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
Just made this for dinner and it is amazing!!! Also made the delicious beer bread too. This recipe will definitely be in my top 10.
Hi Phyllis,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Made this for my 16-yr old and me for dinner and we LOVED it! My plantain ended up being too green, and so I substituted mango, which was delicious. Can’t wait to make this again and find a good plantain to try as suggested.
Hey Marla,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
This is delicious! My family said if it was at a restaurant they would buy it for sure..will be making again soon! thank you
Hey Larae,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
Absolutely delicious. I felt like I cooked a fancy dinner entree. Instead of frying the plantains I bought frozen and microwaved then did a quick sautee in a pan to make them crispy. Love how quick it all came together. Would be great to cook when company is over to get a fancy meal that is quick and easy.
Hi Jennifer,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
Such a delicious meal. So easy to make too! So creative and fun 🙂 I can’t believe I can make my own plantains now ???
Hi Maggie! So glad you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Great recipe! Glad I came across it!
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
Hey Nicole,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
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
Hey Barb,
Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan
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?
Hey Alessandra,
Heavy cream will work just fine here. I hope you enjoy the recipe, please let me know how it turns out! xTieghan
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.
Hey Gina,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan