halfbakedharvest4.4
Honey Garlic Butter Shrimp In Coconut Milk with Fried Plantains.
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.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●wooden spoon
- ●cutting board
📝 Preparation Steps
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.
cup olive oil1/4oil (for frying)honey2 tablespoonscumin1 teaspoon
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.
butter4 tablespoonsfresh basil (chopped + more fore serving)2 tablespoons
3
Serve shrimp alongside rice, black beans, fried plantains, avocado and lime wedges. Garnish with freshly chopped basil.
fresh basil (chopped + more fore serving)2 tablespoons
4
Fried Plantains
5
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.
cup olive oil1/4oil (for frying)
6
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.
cup olive oil1/4oil (for frying)
Nutrition Facts
calories
490 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
4 g
sugar Content
36 g
sodium Content
457 mg
protein Content
26 g
cholesterol Content
315 mg
carbohydrate Content
68 g
saturated Fat Content
13 g
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