Coconut milk-infused brazilian honey garlic butter shrimp with white rice and black beans
Savor the flavors of Brazil with our Coconut Milk-Infused Honey Garlic Butter Shrimp. This delicious dish features succulent shrimp marinated in olive oil, honey, garlic, ginger, and jalapeno peppers, then simmered to perfection with coconut milk. Served alongside fluffy white rice, protein-packed black beans, and creamy avocado, this recipe is a tropical delight perfect for any weeknight dinner.
- 08 Mar 2024
- Cook time 30 min
- Prep time 30 min
- 4 Servings
- 17 Ingredients
This delightful recipe brings together a medley of vibrant Brazilian flavors in a delightful Coconut Milk-Infused Brazilian Honey Garlic Butter Shrimp dish. Perfectly paired with white rice and black beans, this dish is a feast for the senses. Whether you're cooking for family or entertaining guests, this recipe guarantees to be a hit.
Ingredients:
Instructions:
- In a large mixing bowl, combine honey, minced garlic, grated ginger, minced jalapeños, red pepper flakes, ground cumin, coriander leaves, salt, and black pepper.
- Add the shrimp to the bowl, ensuring they are well-coated with the marinade.
- Cover and refrigerate for at least 30 minutes.
- Cook the white rice according to the package instructions. Typically, this involves bringing a saucepan of water to a boil, adding the rice, then reducing the heat and covering, letting it simmer until the water is absorbed and the rice is tender.
- Once cooked, fluff with a fork and set aside, keeping it warm.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the marinated shrimp to the skillet. Sauté the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through. Be careful not to overcook them.
- Remove the shrimp from the skillet and set them aside.
- In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of olive oil and the butter.
- Once the butter has melted, pour in the coconut milk, stirring constantly.
- Allow the sauce to simmer for a few minutes until it thickens slightly.
- Return the cooked shrimp to the skillet and toss them in the sauce to coat well.
- Add the chopped basil and give it a final stir.
- Reheat the cooked rice if necessary and serve it on one section of the plate.
- Spoon the black beans next to the rice.
- Place the coconut milk-infused shrimp on the remaining section of the plate.
- Garnish with fresh slices of avocado.
- Optionally, garnish the dish with extra chopped coriander leaves or a squeeze of lime juice for added brightness.
Tips:
- Ensure the shrimp are deveined and thoroughly cleaned before cooking.
- For an extra kick, leave in some seeds when chopping the jalapeno peppers.
- Use fresh garlic and ginger for the most intense flavors.
- Stir the coconut milk well before adding it to the dish to ensure even consistency.
- Adjust the honey and red pepper to taste if you prefer the dish to be sweeter or spicier.
- Cook the white rice slightly al dente so that it absorbs the flavors of the shrimp juices when mixed.
- Rinse the black beans thoroughly if using canned beans to remove excess salt and preservatives.
- Add fresh coriander leaves and basil as a final garnish to enliven the dish with herby freshness.
Your Coconut Milk-Infused Brazilian Honey Garlic Butter Shrimp with White Rice and Black Beans is now ready to enjoy! This dish's rich flavors, combined with the creamy coconut milk and the satisfying accompaniments, make it a truly memorable meal. Savor every bite, and don’t forget to garnish with fresh avocado slices for an added touch!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 450kcal | 18% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 7g | 19% |
| Sugar 10g | 10% |
| Fat | |
| Fat 33g | 40% |
| Saturated 12g | 41% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 120mg | 21% |
| Vitamin B1 0.28mg | 24% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 4.12mg | 26% |
| Vitamin B6 0.42mg | 24% |
| Vitamin B9 140ug | 35% |
| Vitamin B12 1.26ug | 52% |
| Vitamin C 14mg | 16% |
| Vitamin E 2.82mg | 19% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 3.30mg | 30% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 420mg | 33% |
| Potassium, K 580mg | 17% |
| Selenium, Se 40ug | 72% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 2.08mg | 19% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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