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Coconut Lime Shrimp & Plantain Power Bowl

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

Course Main Dish
Cuisine American, Fusion
Keyword How to fry plantain, quick shrimp dinner, spicy shrimp dish, thai style shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Author Jazzmine from Dash of Jazz

Ingredients

Coconut Lime Shrimp

  • 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

Fried Plantain

  • 3 very ripe plantain
  • vegetable oil

Instructions

Coconut Lime Shrimp

  1. 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.

  2. 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).

  3. Add shrimp to pan and cook for about 5 minutes or until pink and no longer translucent. Remove from heat.

Fried Plantain

  1. 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.

  2. 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.

  3. 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.

  4. Repeat with remaining slices until finished.