20 Minute Honey Garlic Butter Shrimp

🥘 Ingredients

• butter (salted)
  4 tablespoons
• cayenne pepper (optional)
  1/4 teaspoon
• cilantro (roughly chopped)
  1/2 cup
• coconut milk (canned)
  3/4 cup
• garlic (finely chopped or grated)
  6 cloves
• ginger (inch fresh grated, or 1 teaspoon dried ginger, grated)
  1
• honey
  3 tablespoons
• jalapeño (if desired, seeded , and chopped)
  1
• jalapeños (seeded, if desired, and chopped)
  2
• juice of 1 lime
• lime (zest and juice from 1)
• mango or 2 cups pineapple chunks
  1
• oil (extra virgin olive)
  2 tablespoons
• olive oil (extra virgin)
  1/4 cup
• or basil (fresh cilantro, chopped)
  1/4 cup
• pepper (kosher salt and black)
• salsa (mango)
• shrimp (raw jumbo, peeled and deveined)
  1 1/2 pounds
• soy sauce (low sodium)
  2 tablespoons

🍳 Cookware

• skillet
• bowl

1. 1

   Gather mango or 2 cups pineapple chunks , juice of 1 lime , cayenne pepper , jalapeño .

   mango or 2 cups pineapple chunks: 1, juice of 1 lime, cayenne pepper: 1/4 teaspoon, jalapeño: 1 (if desired, seeded , and chopped)
2. 2

   Pat the shrimp dry and season with salt and pepper .

   shrimp: 1 1/2 pounds (raw jumbo, peeled and deveined), pepper (kosher salt and black)
3. 3

   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, ⏱️ 1-2 minutes .

   olive oil: 1/4 cup (extra virgin), oil: 2 tablespoons (extra virgin olive), garlic: 6 cloves (finely chopped or grated), ginger: 1 (inch fresh grated, or 1 teaspoon dried ginger, grated), jalapeños: 2 (seeded, if desired, and chopped), butter: 4 tablespoons (salted)
4. 4

   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 .

   coconut milk: 3/4 cup (canned), soy sauce: 2 tablespoons (low sodium), honey: 3 tablespoons, lime (zest and juice from 1), cilantro: 1/2 cup (roughly chopped), or basil: 1/4 cup (fresh cilantro, chopped)
5. 5

   To make the salsa . Combine all ingredients in a bowl . Season with salt.

   salsa (mango)
6. 6

   Serve the shrimp and sauce over rice. Top with salsa. Enjoy!
7. 📝

   Nutrition: Calories Per Serving: 308 kcal