Description
A quick and flavorful recipe for Honey Garlic Butter Shrimp cooked in creamy coconut milk, served with a zesty mango salsa. This dish is perfect for a weeknight dinner or special occasions.
Ingredients
Units
Scale
For the 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 (or 1 teaspoon dried ginger)
- 1/4 tsp cayenne pepper (optional)
- 2 jalapeños, seeded 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
For the Mango Salsa:
- 1 mango or 2 cups pineapple chunks
- 1 jalapeño, seeded 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.
- Add coconut milk, soy sauce, and honey.
- Make the mango salsa.
- Serve shrimp over rice topped with mango salsa.
2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook until pink. Add garlic, ginger, cayenne, jalapeños, and butter. Continue cooking until garlic caramelizes.
4. Simmer the mixture, then stir in lime juice, zest, and herbs.
6. Combine all salsa ingredients in a bowl and season with salt.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 16g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 200mg
