Honey Garlic Butter Shrimp In Coconut Milk with Fried Plantains.

Honey Garlic Butter Shrimp In Coconut Milk with Fried Plantains.

from halfbakedharvest.com

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)
  • 4 inch yellow plantains (sliced into 1/2 rounds)
  • oil (for frying)
  • flaky sea salt

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Serve shrimp alongside rice, black beans, fried plantains, avocado and lime wedges. Garnish with freshly chopped basil.