Honey Garlic Butter Shrimp with Coconut Milk and Fried Plantains

Try this Honey Garlic Butter Shrimp in Coconut Milk with Fried Plantains recipe.

Honey Garlic Butter Shrimp with Coconut Milk and Fried Plantains
Honey Garlic Butter Shrimp with Coconut Milk and Fried Plantains
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Try this Honey Garlic Butter Shrimp in Coconut Milk with Fried Plantains recipe.

  • Preparing Time: 45 minutes
  • Total Time: 45 minutes
  • Served Person: 0
white meat free tree nut free nut free gluten free red meat free contains fish contains dairy contains honey pescatarian
main dish

Step-by-step

  • 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 to 24 hours.
  • Heat a large skillet over medium heat.
  • Once hot, use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet; season with salt and pepper.
  • Make sure to scoop up all the garlic as well.
  • Cook the shrimp until pink, about 2-3 minutes per side.
  • Add 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.
  • 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.

Honey Garlic Butter Shrimp with Coconut Milk and Fried Plantains: A Weeknight Delight

The aroma of sizzling shrimp, the sweetness of honey, and the satisfying crunch of fried plantains – this dish is a culinary symphony that transports you to a tropical paradise. It’s the kind of meal that makes even the busiest weeknights feel a little more special. As a busy working mom, finding time to cook a delicious and healthy meal can be a real challenge. But this recipe? It’s a lifesaver! It's quick, easy, and requires minimal cleanup, leaving me with more time to spend with my family rather than scrubbing pots and pans.

The beauty of this dish lies in its versatility. You can easily adjust the spice level to your preference – a little cayenne for a kick or leave it out entirely for a milder flavor. The shrimp marinade is a game-changer; it infuses the shrimp with a delicious blend of sweet and savory flavors, creating an irresistible appetizer or main course. The fried plantains add a wonderful textural contrast, their crispy exterior giving way to a soft, sweet interior. They’re a perfect complement to the succulent shrimp, creating a balanced and satisfying meal.

I often serve this dish with steamed white rice and black beans for a complete and nutritious meal. The rice absorbs the flavors of the shrimp and coconut milk, while the black beans add a touch of earthiness. A dollop of sour cream or a squeeze of lime adds a refreshing zing, rounding out the dish perfectly. This is a recipe that’s become a staple in my home, a testament to its ease of preparation and undeniable deliciousness. It’s a dish I can whip up on a weeknight after a long day at the office, yet it always feels like a special occasion.

The preparation time is minimal. The marinade can be made ahead of time, meaning that even on the busiest of evenings, a delicious dinner is just minutes away. The frying of the plantains is straightforward, and the cooking of the shrimp is quick. I find myself often doubling the recipe so I have leftovers for lunch the next day, a welcome break from the usual office-lunch monotony. The flavors hold up well, making it just as delicious cold as it is hot.

Beyond its practicality, this recipe is also a gateway to culinary exploration. The combination of sweet, savory, and spicy flavors opens up a world of possibilities for experimentation. Feel free to add your own personal touch – perhaps a sprinkle of chopped nuts or a drizzle of extra honey for added sweetness. The possibilities are endless!

This Honey Garlic Butter Shrimp with Coconut Milk and Fried Plantains isn't just a recipe; it's a reminder that delicious, healthy meals don't have to be complicated or time-consuming. It's a celebration of simple ingredients transformed into a dish that's both satisfying and memorable. So, gather your ingredients, put on some music, and let the wonderful aromas of this dish fill your kitchen. It’s a taste of paradise that’s easily within reach.

Tips and Variations:

  • Spice it up: Add more cayenne pepper or a pinch of red pepper flakes for extra heat.
  • Make it milder: Omit the cayenne pepper altogether for a less spicy dish.
  • Add some veggies: Toss in some bell peppers or broccoli florets while cooking the shrimp.
  • Use different plantains: Ripe plantains will yield sweeter, softer chips, while green plantains will result in firmer, less sweet chips.
  • Get creative with the garnish: Try adding chopped peanuts, sesame seeds, or a sprinkle of chili flakes for extra flavor and texture.
  • Make it a meal prep winner: Cook a large batch of shrimp and plantains on the weekend, and enjoy them throughout the week.
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