Description
This 20 Minute Honey Garlic Butter Shrimp in Coconut Milk recipe is a flavorful and quick dish perfect for a weeknight dinner. Succulent shrimp cooked in a creamy coconut milk sauce with a hint of sweetness from honey and a kick of spice from jalapeños.
Ingredients
Units
Scale
Shrimp:
- 1 1/2 lb raw jumbo shrimp, peeled and deveined
- kosher salt and black pepper
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, finely chopped or grated
- 1 inch fresh grated ginger, grated (or 1 teaspoon dried ginger)
- 1/4 tsp cayenne pepper (optional)
- 2 jalapeños, seeded, if desired, and chopped
- 4 tbsp salted butter
- 3/4 cup canned coconut milk
- 2 tbsp low sodium soy sauce
- 3 tbsp honey
- zest and juice from 1 lime
- 1/4 cup fresh cilantro or basil, chopped
Mango Salsa:
- 1 mango or 2 cups pineapple chunks
- 1 jalapeño, seeded (if desired), and chopped
- 2 tbsp extra virgin olive oil
- juice of 1 lime
- 1/2 cup cilantro, roughly chopped
Instructions
- Pat the shrimp dry and season with salt and pepper. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side. Add the garlic, ginger, cayenne, if using, jalapeños, and butter. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes.
- Add the coconut milk, soy sauce, and the honey, stir to combine, bring the mixture to a simmer, cook 2-3 minutes, until warmed throughout. Remove from the heat and stir in the lime juice and zest, add the cilantro, or basil.
- To make the salsa. Combine all ingredients in a bowl. Season with salt.
- Serve the shrimp and sauce over rice. Top with salsa. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Sugar: 16g
- Sodium: 987mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 278mg
