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honey garlic butter shrimp in coconut milk

Easy Honey Garlic Butter Shrimp in Coconut Milk

Delicious Easy Honey Garlic Butter Shrimp in Coconut Milk recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.