Brazilian Honey Garlic Butter Shrimp in Coconut Milk

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• 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

  4 cloves, minced or 12g

• 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

  4 tbsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Coconut milk

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

  4 tbsp or 60g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Cook the rice according to the package instructions.
2. In a large ziplock bag or bowl, mix shrimp, olive oil, honey, garlic, ginger, jalapeños, cayenne, cumin, and cilantro. Seal and refrigerate for 15-30 minutes or up to 24 hours.
3. Heat a large skillet over medium heat. Transfer shrimp from marinade to skillet using a slotted spoon, season with salt and pepper. Cook until pink, about 2-3 minutes per side.
4. Add butter and cook until garlic is golden brown, about 1-2 minutes. Stir in coconut milk and half of the basil, then remove from heat.
5. Serve shrimp with rice, black beans, avocado, and lime wedges. Garnish with remaining basil.