›

honey garlic butter shrimp in coconut milk with fried plantains.

Friday, March 15, 2019 Edit
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.

honey garlic butter shrimp in coconut milk with fried plantains.

INGREDIENTS
  1. 1 pound raw tail on shrimp
  2. 1/4 cup olive oil
  3. 2 tablespoons honey
  4. 4-6 cloves garlic finely minced or grated (I like using around 4)
  5. 1 tablespoon fresh grated ginger
  6. 2 jalapenos seeded + chopped
  7. 1 teaspoon cayenne pepper (use less for less heat maybe 1/4-1/2 teaspoon)
  8. 1 teaspoon cumin
  9. 1/4 cup fresh cilantro chopped
  10. 4 tablespoons butter
  11. 1/4 cup canned coconut milk
  12. 2 tablespoons fresh basil chopped + more fore serving
  13. kosher salt + pepper
  14. steamed white rice + black beans + sliced avocado for serving

FRIED PLANTAINS
  1. 4 inch yellow plantains sliced into 1/2 rounds
  2. oil for frying
  3. 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.