This dish has flavors from all over so I’m not quite sure how to categorize it cuisine-wise. You’ve got ginger, coconut, lime, red pepper, and curry, which evoke Southeast Asian, Caribbean, and West African feels so *insert shrug emoji here*. It’s a little sweet, spicy, savory, and tart all at the same time. And, while it may seem exotic to those of us in the states, all the ingredients should be available at your local grocery store. This coconut lime shrimp & plantain power bowl comes together in 30 minutes or less and is deliciously satisfying, y’all. It’s also completely customize-able. You can add in veggies, different spices, herbs like cilantro or whatever you have on hand and desire.
I paired the shrimp with fried plantain (also known as dodo) and served both over a bed of greens to create a coconut lime shrimp & plantain power bowl. For more flavor and texture, I added avocado slices and, even though I’ll be on a beach in less than two weeks, I couldn’t resist sprinkling a few crushed plantain chips over top before eating. 🙂 Coconut chips would be great here, too. A bunch of my friends are currently following the keto diet and, if you are too, this can totally fit into that but you might want to cut back on the plantain a bit. This would also be beyond delicious over rice or sauteed veggies! You really can’t go wrong.
Add an extra squeeze of lime over top and you’re good to go. I made this to enjoy for lunch this week and documented the process in my Instagram story and saved it so head there if you want a video visual. If you’re in the market for quick and easy, light lunches, I also recommend these turkey wraps, this spicy chipotle skillet, or this rainbow soup. Speaking of wraps, this whole dish could be wrapped up in lettuce for a bomb wrap! It’s extremely versatile. Let me know if you try it out and put your own spin on it. Also, what are your lunchtime go-tos when you cook? Thanks for reading!
Flavorful fusion shrimp dish served with fried plantain--perfect over rice or veggies!
- 1 tablespoon olive or coconut oil
- 3 cloves garlic chopped
- 2 teaspoons fresh ginger minced
- 1 13.5 ounce can full fat coconut milk
- juice of 2 small limes
- zest of one lime
- 1 teaspoon curry powder
- 2 teaspoons crushed red pepper
- 2 teaspoons honey
- 1 pound shrimp peeled
- sea salt to taste
- black pepper to taste
- 3 very ripe plantain
- vegetable oil
Heat olive or coconut oil in a saucepan over medium flame. Add garlic and ginger then saute for a couple of minutes or until fragrant.
Add coconut milk, curry powder, crushed red pepper, honey, sea salt, black pepper and lime juice and zest to pan. Stir well then cook until uniform and bubbly (about 10 minutes).
Add shrimp to pan and cook for about 5 minutes or until pink and no longer translucent. Remove from heat.
Fill a pan or skillet about 2 inches deep with oil and heat over medium-high for about 5 minutes or so. The oil will start "moving" when it's ready.
Meanwhile, skin and cut plantain into slices about 1-inch thick. I slice mine diagonally. Add a sheet of newspaper or paper towel to a plate to help drain oil from finished product.
Add plantain slices to hot oil to cook. Depending on your pan size, you'll likely have to cook in batches to avoid crowding the pan (which would slow down the cooking time). Allow the slices to cook for about 5 minutes then flip. The bottoms of each slice should be golden brown, if not, flip back and cook a bit longer. Repeat on the opposite side then remove from oil and place onto paper towel-lined plate.
Repeat with remaining slices until finished.