Honey Garlic Butter Shrimp in Coconut Milk Recipe

This 20 Minute Honey Garlic Butter Shrimp in Coconut Milk is my go-to “dinner hero” when I want something mind-blowingly delicious that feels a little bit special, but comes together in a flash! Tender, juicy shrimp are bathed in a silky honey garlic butter coconut sauce, finished with a squeeze of lime, and just a bit of heat—all topped off with a zesty mango salsa. It’s fresh, fast, and feels like a tropical escape in every bite.

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Ingredients You’ll Need

The ingredient list for this 20 Minute Honey Garlic Butter Shrimp in Coconut Milk looks simple, but each item genuinely shines. Every component brings something important, from sumptuous sauce and sizzling shrimp to a tangy salsa that brightens the whole plate.

• Jumbo raw shrimp (peeled and deveined): Bigger shrimp stay extra juicy and take on that dreamy buttery sauce—fresh or frozen both work, just thaw first if frozen.
• Kosher salt and black pepper: Don’t be shy! Generous seasoning makes the shrimp sweet and flavorful.
• Extra virgin olive oil: Helps the shrimp brown for that irresistible seared flavor.
• Garlic: Fresh garlic is key for that signature honey garlic taste—don’t skip or skimp.
• Fresh ginger: This adds a touch of zesty warmth (dried ginger works if that’s what you have).
• Cayenne pepper (optional): For a hint of heat—totally up to your spice preference.
• Jalapeños: Adds lovely mild heat and crunch; remove seeds for less spice, or keep them in for more kick.
• Salted butter: The “butter” in honey garlic butter—don’t swap this out, it’s crucial for richness!
• Canned coconut milk: Makes the sauce creamy, fragrant, and coconutty; full-fat for best texture.
• Low sodium soy sauce: Balances the sweetness and makes every flavor pop.
• Honey: For irresistible sweet stickiness that caramelizes with the garlic.
• Lime (zest and juice): Adds zing and pulls all the sweet and savory notes together.
• Fresh cilantro or basil: Don’t skip the herbs—either adds fresh, bright color and flavor to finish the dish.
• Mango or pineapple chunks: Sweet, juicy fruit is the heart of that tropical salsa (use whichever you love or have handy).
• Extra virgin olive oil, jalapeño, lime juice, fresh cilantro (for salsa): Salsa isn’t complete without these—bright, zippy, refreshing with every spoonful.

Variations

The beauty of this 20 Minute Honey Garlic Butter Shrimp in Coconut Milk is how adaptable it is—feel totally free to make it your own! You can tweak the protein, play with the salsa, or adjust the flavors to match your cravings or dietary needs.

• Make it Dairy Free: Use vegan butter instead of regular butter and double-check your soy sauce is plant-based.
• Swap the Fruit Salsa: Try pineapple for the mango, or even a peach salsa in the summer—fresh, juicy fruit always works.
• Try Another Protein: Chicken, scallops, or even firm tofu work beautifully if you’re out of shrimp or want something different.
• Up the Heat: Use a serrano or even habanero instead of jalapeño for true spice lovers.
• Less Sweet: Reduce the honey slightly or substitute with pure maple syrup for a gentler sweetness.

How to Make 20 Minute Honey Garlic Butter Shrimp in Coconut Milk

Step 1: Prep and Season Your Shrimp

Start by patting your shrimp completely dry with paper towels—this step helps you get a gorgeous golden sear. Toss them in a bowl with plenty of kosher salt and black pepper so every bite is perfectly seasoned when it hits the pan.

Step 2: Sear the Shrimp

Heat your olive oil in a large skillet over medium heat until it shimmers. Add the shrimp in a single layer—let them sizzle for about 2 minutes per side. You’re looking for the color to turn bright pink; don’t overcook! Use tongs to set shrimp aside on a plate if using a small skillet and cooking in batches (otherwise, leave them in).

Step 3: Build the Honey Garlic Butter Sauce

Add the garlic, ginger, cayenne pepper (if using), chopped jalapeños, and butter directly to the pan with the shrimp. Stir everything together and keep an eye on the heat—the garlic should slowly turn golden and fragrant, not brown or burn. This takes just 1–2 minutes but fills your kitchen with the best aroma!

Step 4: Simmer with Coconut Milk, Soy, and Honey

Pour in the coconut milk, soy sauce, and honey. Stir to combine into a glossy, aromatic sauce. Let the shrimp simmer in this mixture for 2–3 minutes so everything is warmed through and the flavors melt together. Remove from heat, then stir in the lime juice, lime zest, and a handful of fresh herbs.

Step 5: Mix Up the Mango Salsa

While the shrimp simmers, chop your mango (or pineapple), jalapeño, and cilantro. Combine them in a bowl with olive oil, lime juice, and a little salt. The sweet, cool salsa adds just the right pop to balance the rich shrimp sauce.

Step 6: Serve and Enjoy

Spoon your hot, saucy shrimp over fluffy rice, then pile that bright salsa right on top. Every bite is a burst of sweet, savory, and tropical flavors—the kind of quick weeknight dinner you’ll crave again and again.

How to Serve 20 Minute Honey Garlic Butter Shrimp in Coconut Milk

Garnishes

This dish truly shines with a scattering of freshly chopped cilantro or basil just before serving. If you love extra texture, sprinkle on toasted coconut flakes or a few slivers of sliced green onion. And for a seriously bright finish, a few extra lime wedges on the side never hurt!

Side Dishes

Fluffy white rice is a classic for soaking up all that luscious honey garlic butter coconut sauce. Jasmine or basmati rice both work beautifully. For a low-carb twist, try cauliflower rice. A simple side of sautéed greens (like spinach or bok choy) creates color and contrast, while crispy naan or flatbread is perfect for swiping through the last drops of sauce.

Creative Ways to Present

Turn this 20 Minute Honey Garlic Butter Shrimp in Coconut Milk into a show-stopping centerpiece by serving in a shallow bowl, layered over coconut rice, and topped with the mango salsa. Or, go casual and fun: pile the shrimp, sauce, and salsa into lettuce cups or tortillas for tropical shrimp tacos!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (it’s rare!), keep them in an airtight container in the fridge for up to 2 days. The sauce will thicken a bit but stays delicious, and the flavors mellow even more.

Freezing

For best texture, it’s not ideal to freeze cooked shrimp, as they can become a little rubbery once thawed. If you must, freeze just the sauce by itself, then add freshly cooked shrimp and salsa when serving.

Reheating

Warm leftovers gently in a skillet over low heat or using short bursts in the microwave, just until heated through. Take care not to overcook so the shrimp stay plump and juicy. If the sauce thickens too much, a splash of coconut milk will bring it right back to life.

FAQs

Final Thoughts

This 20 Minute Honey Garlic Butter Shrimp in Coconut Milk truly brings the magic of a tropical restaurant meal right to your own kitchen—without any stress or fuss. Treat yourself to its bold flavors, try a fun variation, and don’t forget that zesty mango salsa! I hope you love every delicious, speedy bite.

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