Coconut Shrimp Tamales

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fusion dish combining traditional Puerto Rican tamales with a creamy coconut shrimp filling, wrapped in banana leaves. This fusion-inspired soups ready in about 80 minutes pairs tamales masa, shrimp, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 12, 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.

★ 4.6 (12 ratings) Prep: 30 min Cook: 50 min Serves 12 Fusion cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 12 banana leaves in warm water for 10 minutes to make them pliable. Pat dry with a towel.
  2. Step 2: In a bowl, combine 2 cups tamales masa with 1/4 cup olive oil and 1 tsp salt. Mix until smooth and slightly sticky.
  3. Step 3: In a separate pan, heat 2 tbsp lime juice and 1/4 cup olive oil over medium heat. Add 1 lb peeled and deveined shrimp, 2 finely chopped green onions, and 1/4 tsp salt. Cook for 3-4 minutes until shrimp turn pink and opaque.
  4. Step 4: Stir in 1 cup coconut milk and simmer for 5 minutes until the mixture thickens slightly.
  5. Step 5: Place 1/4 cup masa mixture in the center of each banana leaf. Top with 2 tbsp shrimp-coconut mixture. Fold the leaves into tight parcels, securing with kitchen twine.
  6. Step 6: Steam the tamales in a bamboo steamer or covered pot with 2 inches of water for 45-50 minutes until the masa is firm and the leaves are tender.

Frequently asked questions

How long does Coconut Shrimp Tamales take to make?

Total time is about 80 minutes (30 min prep + 50 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 Shrimp Tamales?

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 tamales masa from drying out.

Can I substitute ingredients in Coconut Shrimp Tamales?

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 Shrimp Tamales for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Shrimp Tamales?

Fusion soups 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.

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