Coconut-Rice Stuffed Plantains with Shrimp
Crispy plantains stuffed with fragrant coconut-rice mixture and succulent shrimp, seasoned with Puerto Rican spices. This puerto rican-inspired sheet pan ready in about 60 minutes pairs long-grain rice, coconut milk, shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, peeled and sliced lengthwise ripe plantains
- 1 cup long-grain rice
- 1/2 cup coconut milk
- 8 oz shrimp, peeled and deveined
- 2, finely chopped green onions
- 1/4 cup, chopped cilantro
- 2 tbsp lime juice
- 1 tsp kosher salt
Instructions
- Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Step 2: In a saucepan, combine rice, coconut milk, 1/2 tsp salt, and 1/4 cup lime juice. Bring to a boil, then reduce heat and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Step 3: Stir in shrimp, green onions, and cilantro. Cook for 5 minutes until shrimp is opaque.
- Step 4: Stuff rice mixture into plantain slices, folding each into a boat shape and securing with toothpicks.
- Step 5: Brush plantains with 1 tbsp lime juice and 1/2 tsp salt. Bake for 25-30 minutes until golden and crispy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Rice Stuffed Plantains with Shrimp take to make?
Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Rice Stuffed Plantains with Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain rice from drying out.
Can I substitute ingredients in Coconut-Rice Stuffed Plantains with Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Rice Stuffed Plantains with Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Rice Stuffed Plantains with Shrimp?
Puerto Rican sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
