Flavorful fusion shrimp dish served with fried plantain--perfect over rice or veggies!
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.