Brazilian Honey Garlic Butter Shrimp in Coconut Milk with Fried Plantains

A Taste of Brazil in My Kitchen: Honey Garlic Butter Shrimp with Fried Plantains

As a busy working mom, I'm always on the lookout for quick, flavorful meals that the whole family will enjoy. This Brazilian Honey Garlic Butter Shrimp recipe has become a weeknight staple. It's incredibly easy to make, bursting with vibrant flavors, and satisfying enough to leave everyone happy. The sweet and savory combination of honey, garlic, and butter perfectly complements the succulent shrimp, and the crispy fried plantains add a delightful textural contrast.

The best part? You can prep this dish ahead of time! Marinating the shrimp for a few hours (or even overnight) allows the flavors to deeply penetrate, resulting in an even more delicious final product. I often marinate it in the morning before heading to work, making dinner a breeze when I get home. While the shrimp marinates, I usually tackle other tasks, like chopping vegetables or prepping the sides. Then, it's just a matter of a quick sauté and a few minutes of frying the plantains – dinner is served in under 30 minutes!

This recipe is incredibly versatile. Feel free to adjust the level of spice to your liking by adding more or less cayenne pepper. If you're not a fan of jalapeños, you can omit them altogether, or substitute another chili pepper. The coconut milk adds a creamy richness that beautifully balances the other flavors. I often serve this with steamed white rice and black beans for a complete and satisfying meal. The creamy coconut milk complements the spiciness of the dish, bringing the whole flavor profile together.

Beyond the ease and deliciousness, this recipe allows me to explore different cuisines in my own kitchen. It's a wonderful way to introduce my family to new flavors and cultures, without spending hours in the kitchen. It's a testament to how simple yet satisfying a meal can be, especially when you use fresh, high-quality ingredients. The vibrant colours of the shrimp and the golden-brown plantains always make a visually appealing dish.

The fried plantains are the perfect side dish. Their crispy exterior and slightly sweet interior is a delightful counterpoint to the savory shrimp. I love the simple process of smashing them after the first fry – it's a fun little culinary trick that creates the perfect texture. It also makes this dish so much more enjoyable, not just because of the taste but because of the engaging method of cooking.

This isn't just a quick weeknight meal; it's a celebration of flavour and ease. It's a dish that brings a little bit of Brazilian sunshine to my table, even on the busiest of days. And honestly, the leftovers are just as good the next day! You can easily double or triple the recipe to have more for lunch the following day. It reheats beautifully, making it a perfect meal-prep option for those hectic work weeks. Try it, and I bet it'll become a favorite in your kitchen too!

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to your preference. For a milder dish, use less; for extra heat, add more.
• Shrimp Size: Use any size shrimp you prefer, but keep in mind that smaller shrimp will cook faster than larger ones.
• Sides: Serve with your favorite sides, such as rice, quinoa, couscous, or a fresh salad.
• Make it a Party Dish: This dish is also fantastic for entertaining! Prepare the shrimp in advance and then quickly sauté it right before serving your guests.
• Leftover Magic: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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.