Easy Honey Garlic Butter Shrimp in Coconut Milk

I’m always looking for dinner recipes that feel special but don’t take all night to make. Something with bold flavors that makes everyone at the table ask for seconds. This honey garlic butter shrimp hits that sweet spot perfectly.

The combination of sweet honey, rich butter, and creamy coconut milk creates a sauce that’s absolutely worth sopping up with extra rice. And the best part? From start to finish, you’re looking at about 30 minutes of actual cooking time. It’s the kind of meal that works for a regular Tuesday but also feels fancy enough for company.

I love pairing it with fried plantains and black beans for a complete meal that brings together different flavors and textures. The plantains add a touch of sweetness, the beans give you something hearty, and fresh avocado cools everything down. Trust me, this one’s going into your regular rotation.

What Kind of Shrimp Should I Use?

For this recipe, you can use either fresh or frozen shrimp – just make sure frozen shrimp are fully thawed before cooking. I recommend going with medium to large-sized shrimp (around 21-30 count per pound) since they hold up better to the bold flavors of the honey garlic sauce and won’t overcook as quickly. If you’re buying fresh shrimp at the seafood counter, give them a quick sniff – they should smell like the ocean, not fishy. While the recipe calls for tail-on shrimp, which looks nice for presentation, feel free to use peeled and deveined shrimp if that’s what you have on hand, as it’ll save you some prep time.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Shrimp: If shrimp isn’t your thing or you can’t find it fresh, try using scallops, cubed firm white fish like cod or halibut, or even chicken cut into bite-sized pieces. Just adjust cooking time accordingly – chicken will need a few extra minutes.
• Fresh ginger: Don’t have fresh ginger? You can use about 1/2 teaspoon of ground ginger instead, though the flavor won’t be quite as bright.
• Jalapenos: Swap these with serrano peppers for more heat, or use a poblano pepper for a milder version. You can also skip them entirely and just rely on the cayenne for spice.
• Coconut milk: Full-fat coconut milk works best here for richness, but you can use light coconut milk if that’s what you have. Heavy cream is another option, though it’ll change the flavor profile a bit.
• Plantains: If you can’t find yellow plantains, regular bananas work in a pinch, though they’ll be sweeter and softer. You could also skip the plantains and serve with tortilla chips or crispy bread instead.
• Fresh herbs: While fresh cilantro and basil really make this dish pop, you can use parsley if cilantro isn’t your favorite. For the basil, dried basil works too – just use about 2 teaspoons instead of fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with shrimp is overcooking them, which turns them rubbery and chewy – pull them off the heat as soon as they turn pink and curl into a C shape, usually around 2-3 minutes per side depending on size.

Burning the garlic is another easy trap to fall into, so keep a close eye on the skillet during that 1-2 minute cooking time and lower the heat if it starts browning too quickly.

When frying the plantains, make sure your oil is hot enough (around 350°F) before adding them, otherwise they’ll absorb too much oil and turn greasy instead of crispy.

Finally, don’t skip marinating the shrimp for at least 15 minutes – this step infuses them with flavor and helps the honey caramelize slightly when cooking, giving you that sweet and savory glaze everyone loves.

What to Serve With Honey Garlic Butter Shrimp in Coconut Milk?

This shrimp is already pretty loaded with flavor from the honey, garlic, and coconut milk, so it pairs best with simple sides that let the sauce shine. Steamed white rice is a no-brainer here since it soaks up all that creamy, slightly spicy coconut sauce perfectly. I love adding black beans and sliced avocado on the side for a complete meal that feels fresh and filling. If you want to go the extra mile, some fried plantains add a sweet crunch that balances out the heat from the jalapenos and cayenne, or you could keep it easy with a quick cucumber salad dressed with lime juice and cilantro.

Storage Instructions

Store: Keep any leftover shrimp in an airtight container in the fridge for up to 2 days. The sauce might thicken up a bit as it sits, but that’s totally normal. Just know that shrimp is best enjoyed fresh since it can get a little rubbery when reheated.

Reheat: Warm the shrimp gently in a skillet over low heat, adding a splash of coconut milk or water to loosen up the sauce. You can also microwave it on 50% power in short bursts, stirring between each one. Just be careful not to overcook the shrimp or it’ll get tough and chewy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 75-85 g
• Fat: 110-125 g
• Carbohydrates: 110-125 g

Ingredients

For the shrimp and marinade:

• 1 lb shrimp (peeled and deveined with tails left on)
• 1/4 cup olive oil
• 2.5 tbsp honey
• 7 cloves garlic, minced
• 1.5 tbsp ginger (freshly grated for better aroma)
• 2 jalapenos, seeded and minced
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice (for acidity balance)
• 5 tbsp butter (unsalted for a richer sauce)
• 1/3 cup coconut milk (full-fat for extra creaminess)
• 3 tbsp basil, freshly torn
• salt
• 1.5 tsp black pepper

For the plantains:

• 4 plantains (very ripe with black spots on the skin)
• oil for frying
• sea salt

For serving:

• rice
• black beans (rinsed and drained)
• avocado (sliced into 1/2-inch thick wedges)
• lime wedges

Step 1: Prepare the Mise en Place and Marinate the Shrimp

• 1 lb shrimp
• 1/4 cup olive oil
• 2.5 tbsp honey
• 7 cloves garlic, minced
• 1.5 tbsp ginger, freshly grated
• 2 jalapenos, seeded and minced
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1/4 cup cilantro, chopped

Mince the garlic, grate the ginger, seed and mince the jalapenos, and chop the cilantro.

Pat the shrimp dry with paper towels to ensure they brown properly when cooked.

In a bowl, combine the olive oil, honey, minced garlic, grated ginger, jalapenos, cayenne pepper, cumin, and cilantro.

Add the shrimp to this mixture and toss gently to coat evenly.

Refrigerate for 15-30 minutes to allow the flavors to infuse into the shrimp—this creates a more flavorful base than adding seasonings after cooking.

Step 2: Start the Plantain Fries

• 4 plantains
• oil for frying

While the shrimp marinates, peel the plantains and cut them diagonally into 1/4-inch thick slices.

Heat oil in a large skillet over medium-high heat until shimmering.

Working in batches to avoid overcrowding, fry the plantain slices for 2-3 minutes per side until they’re golden but still slightly soft.

Remove them to a paper towel-lined plate.

Once cooled slightly, use the back of a spoon to flatten each piece to about 1/4-inch thickness, creating tostones.

I prefer this double-frying method because it creates a crispy exterior while keeping the inside tender.

Step 3: Sear the Shrimp and Build the Sauce

• shrimp mixture from Step 1
• salt
• 1.5 tsp black pepper
• 5 tbsp butter

Heat a large skillet over medium-high heat.

Remove the shrimp from the marinade, reserving the marinade mixture separately.

Season the shrimp with salt and pepper, then place them in the dry skillet in a single layer.

Sear for 2-3 minutes per side until they turn pink and develop a light golden color—don’t move them around too much to allow proper browning.

Once the shrimp are cooked through, reduce heat to medium and add the reserved marinade and butter to the skillet.

Stir gently and cook for 1-2 minutes until the garlic becomes fragrant and slightly golden, which deepens the overall flavor of the sauce.

Step 4: Finish the Shrimp with Creamy Coconut Sauce

• 1/3 cup coconut milk
• 3 tbsp basil, freshly torn
• 1 tbsp lime juice

Pour the coconut milk into the skillet with the shrimp, stirring gently to combine and create a creamy sauce.

Heat through for about 1 minute over medium heat until the sauce is warm and slightly thickened.

Remove from heat and tear in the fresh basil, then stir in the lime juice for brightness and acidity.

I like to add lime juice at the very end rather than during cooking because it preserves the fresh citrus flavor and prevents it from becoming muted by heat.

Step 5: Finish the Plantain Fries and Prepare Sides

• flattened plantains from Step 2
• oil for frying
• sea salt
• black beans
• rice
• avocado

Return the oil to medium-high heat and fry the flattened plantain pieces again for 2-3 minutes per side until golden and crispy.

Drain on paper towels and season immediately with sea salt.

While the plantains finish cooking, heat the black beans and prepare the rice according to package directions if not already done.

Slice the avocado into 1/2-inch thick wedges.

Step 6: Plate and Serve

• honey garlic butter shrimp in sauce from Step 4
• crispy plantain fries from Step 5
• rice from Step 5
• black beans from Step 5
• avocado from Step 5
• lime wedges

Divide the rice among serving plates and create a small mound of black beans on each plate.

Arrange the crispy plantain fries and avocado slices alongside.

Top with the honey garlic butter shrimp and spoon the creamy coconut sauce generously over everything.

Serve with lime wedges on the side for finishing brightness.

Easy Honey Garlic Butter Shrimp in Coconut Milk

Delicious Easy Honey Garlic Butter Shrimp in Coconut Milk recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 2.5 servings

Calories: 1775

Ingredients Method

Ingredients

  

For the shrimp and marinade

• 1 lb shrimp (peeled and deveined with tails left on)
• 1/4 cup olive oil
• 2.5 tbsp honey
• 7 cloves garlic, minced
• 1.5 tbsp ginger (freshly grated for better aroma)
• 2 jalapenos, seeded and minced
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice (for acidity balance)
• 5 tbsp butter (unsalted for a richer sauce)
• 1/3 cup coconut milk (full-fat for extra creaminess)
• 3 tbsp basil, freshly torn
• salt
• 1.5 tsp black pepper

For the plantains

• 4 plantains (very ripe with black spots on the skin)
• oil for frying
• sea salt

For serving

• rice
• black beans (rinsed and drained)
• avocado (sliced into 1/2-inch thick wedges)
• lime wedges

Method

 

1. Mince the garlic, grate the ginger, seed and mince the jalapenos, and chop the cilantro. Pat the shrimp dry with paper towels to ensure they brown properly when cooked. In a bowl, combine the olive oil, honey, minced garlic, grated ginger, jalapenos, cayenne pepper, cumin, and cilantro. Add the shrimp to this mixture and toss gently to coat evenly. Refrigerate for 15-30 minutes to allow the flavors to infuse into the shrimp—this creates a more flavorful base than adding seasonings after cooking.
2. While the shrimp marinates, peel the plantains and cut them diagonally into 1/4-inch thick slices. Heat oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, fry the plantain slices for 2-3 minutes per side until they're golden but still slightly soft. Remove them to a paper towel-lined plate. Once cooled slightly, use the back of a spoon to flatten each piece to about 1/4-inch thickness, creating tostones. I prefer this double-frying method because it creates a crispy exterior while keeping the inside tender.
3. Heat a large skillet over medium-high heat. Remove the shrimp from the marinade, reserving the marinade mixture separately. Season the shrimp with salt and pepper, then place them in the dry skillet in a single layer. Sear for 2-3 minutes per side until they turn pink and develop a light golden color—don't move them around too much to allow proper browning. Once the shrimp are cooked through, reduce heat to medium and add the reserved marinade and butter to the skillet. Stir gently and cook for 1-2 minutes until the garlic becomes fragrant and slightly golden, which deepens the overall flavor of the sauce.
4. Pour the coconut milk into the skillet with the shrimp, stirring gently to combine and create a creamy sauce. Heat through for about 1 minute over medium heat until the sauce is warm and slightly thickened. Remove from heat and tear in the fresh basil, then stir in the lime juice for brightness and acidity. I like to add lime juice at the very end rather than during cooking because it preserves the fresh citrus flavor and prevents it from becoming muted by heat.
5. Return the oil to medium-high heat and fry the flattened plantain pieces again for 2-3 minutes per side until golden and crispy. Drain on paper towels and season immediately with sea salt. While the plantains finish cooking, heat the black beans and prepare the rice according to package directions if not already done. Slice the avocado into 1/2-inch thick wedges.
6. Divide the rice among serving plates and create a small mound of black beans on each plate. Arrange the crispy plantain fries and avocado slices alongside. Top with the honey garlic butter shrimp and spoon the creamy coconut sauce generously over everything. Serve with lime wedges on the side for finishing brightness.