Photo's courtesy of halfbakedharvest
Now what makes this so different from another grilled chicken recipe. Well it's inspired from Brazil with Honey. Garlic. Butter. Shrimp. YESSSS! I feel like dancing on Copacabana Beach, Carnival or better yet visting Salvador de Bahia's! Hint: that's the zumba in me!
First and foremost I LOVE SHRIMP!
You start out by tossing your shrimp with olive oil, ginger, garlic, cilantro, honey, jalapenos, cumin and cayenne. This is the marinade/sauce, but the shrimp really only needs to sit in the marinade for about ten minutes or so because you also cook it in the same marinade, which in turn creates a yummy sauce! Once you’ve cooked the shrimp a bit, you then add the butter and sort of caramelize that garlic…YUM. Then just finish up with the coconut milk and a generous handful of fresh basil.Serve with a side of rice, avocado, black beans and fried plantains.Done and DONE. It’s a super quick, no fuss meal, which I love on a Monday. BUT, and this is SUPER important, you gotta, gotta, gotta make those fried plantains and a side of steamed rice. One, because the plantains are everything, and two, you need the rice for soaking up all the delicious honey garlic butter sauce. Obviously. For real though, this sauce is EVERYTHING. You should probably put it on everything…thinking chicken, salmon, maybe even cook some chickpeas in it and get them all crispy…that would be YUM. Either way though, the rice, the avocado and the plantains are a MUST. Just saying.
1 pound raw tail on shrimp
1/4 cup olive oil
2 tablespoons honey
4-6 cloves garlic, finely minced or grated (I like using around 4)
1 tablespoon fresh grated ginger
2 jalapenos, seeded + chopped
1 teaspoon cayenne pepper (use less for less heat, maybe 1/4-1/2 teaspoon)
1 teaspoon cumin
1/4 cup fresh cilantro, chopped
4 tablespoons butter
1/4 cup canned coconut milk
2 tablespoons fresh basil, chopped + more fore serving
kosher salt + pepper
steamed white rice + black beans + sliced avocado, for serving
4 yellow plantains, sliced into 1/2 inch rounds
oil, for frying
flaky sea salt
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.
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.