Coconut Honey Ginger Shrimp
Coconut Honey Ginger Shrimp
Coconut Honey Ginger Shrimp is a Caribbean recipe categorized as dinner, main course, with 15 min of prep, 15 min of cooking, and 30 min total. It yields 4 servings.
About This Recipe
This culinary gem brings the essence of the tropics into your kitchen, showcasing succulent shrimp bathed in a luscious coconut milk sauce, harmonized by the natural sweetness of honey and a touch of zesty ginger.
Drawing inspiration from the coastal cuisines of Southeast Asia, where shrimp is a staple and coconut is revered, this dish is perfect for those looking to transport themselves to sun-soaked beaches with just one bite.
- A crisp Sauvignon Blanc, whose acidity cuts through the rich sauce while complementing the sweetness.
- A refreshing iced tea to add a cooling contrast without overpowering the tropical notes.
- A zesty lemonade for a bright, citrusy counterpoint to the creamy coconut base.
Mealtime: Dinner, Main Course
Cuisine: Caribbean
Dietary Preferences: Pescatarian
Cooking Time: Under 30 Minutes
Difficulty Level: Intermediate
Seasonal Preference: Summer BBQ
Nutritional Information (per serving)
Nutrition facts are estimated per serving.
| Calories | 785 |
|---|---|
| Protein | 30 g |
| Total Fat | 30 g |
| Fiber | 3 g |
| Sodium | 850 mg |
Ingredients
- 1 lb large shrimp, peeled and deveined (450g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (0.5g)
- 1 tablespoon neutral oil (15mL)
- 1 tablespoon fresh ginger, grated (15g)
- 2 garlic cloves, minced (6g)
- 1 cup unsweetened coconut milk (240mL)
- 1 tablespoon honey (21g)
- 2 tablespoons fresh lime juice (30mL)
- 1 tablespoon low-sodium soy sauce (15mL)
- 1/4 teaspoon red pepper flakes
- 2 cups cooked jasmine rice (370g)
- 1/4 cup green onions, sliced (25g)
- 1/4 cup fresh cilantro, chopped (15g)
Utensils
- Large skillet
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- Spatula or wooden spoon
- Grater
- Serving plates
- Spoon
Step by Step Instructions
- Pat the shrimp dry and season them with the kosher salt and black pepper.
- Heat the neutral oil in a large skillet over medium-high heat and sear the shrimp for 1 to 2 minutes per side, until just opaque and 145°F (63°C); transfer them to a plate.
- Reduce the heat to medium, add the ginger and garlic, and cook for 30 seconds.
- Stir in the coconut milk, honey, lime juice, soy sauce, and red pepper flakes and simmer for 4 to 5 minutes, until the sauce lightly coats a spoon.
- Return the shrimp and their juices and turn them through the sauce for no more than 1 minute.
- Divide the cooked jasmine rice among bowls, spoon on the Coconut Honey Ginger Shrimp and sauce, and finish with the green onions and cilantro.
Variations & Serving Suggestions
Elevate this tropical dish with playful swaps and bright accompaniments to change up the experience.
- Replace coconut milk with 3/4 cup cashew cream plus 1/4 cup broth.
- Replace honey with equal-volume pure maple syrup.
- Omit red pepper flakes for a mild sauce.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Coconut Honey Ginger Shrimp into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Coconut Honey Ginger Shrimp gently in a covered skillet over low heat with a small splash of water, broth, or the original sauce to protect its moisture. Turn or stir carefully, stop as soon as the leftovers reach 165°F (74°C), and serve immediately to limit overcooking.
Practical Cooking Notes
paper towels, chef's knife, cutting board, measuring tools, large skillet, instant-read thermometer.
Seafood should be opaque and firm rather than translucent; avoid extended cooking once that cue is reached.
Cooking Questions & Helpful Tips
How do I prevent overcooked shrimp?
Dry the shrimp, use a hot skillet, remove them at 145°F (63°C), and return them only for the final minute after the coconut sauce reduces.
Can I prepare the sauce ahead?
Whisk the coconut milk, honey, lime juice, soy sauce, and red pepper flakes up to one day ahead. Refrigerate it separately from the raw shrimp and add the fresh ginger and garlic while cooking.
What can replace coconut milk?
Replace the 1 cup coconut milk with 3/4 cup unsweetened cashew cream plus 1/4 cup seafood or vegetable broth. Keep the lime, ginger, and honey quantities unchanged.
Can I replace honey?
Replace the 1 tablespoon honey with 1 tablespoon pure maple syrup. The sauce will be slightly less floral but will reduce in the same way.