Honey Garlic Butter Shrimp In Coconut Milk with Fried Planta

4 servings


50 minutes

total time


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


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.


Serving Size



490 kcal

Total Fat

37 g

Saturated Fat

13 g

Unsaturated Fat


Trans Fat



315 mg


457 mg

Total Carbohydrate

68 g

Dietary Fiber

4 g

Total Sugars

36 g


26 g

4 servings


50 minutes

total time
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