Brazilian Honey Garlic Butter Shrimp in Coconut Milk

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Honey

  2 tbsp or 42g

• Garlic

  Raw

  5 clove or 15g

• Ginger root

  Raw

  1 tbsp or 6g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  4 tbsp or 57g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

Directions

1. Prepare rice as per package directions.
2. 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.
3. 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.
4. Serve shrimp alongside rice, black beans, avocado, and lime wedges. Garnish with freshly chopped basil.

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