Curried Shrimp with Fried Plantain and Mango Chutney
Sweet-spiced shrimp simmered in a coconut curry sauce, paired with caramelized plantains and tangy mango chutney. This caribbean-inspired seafood (gluten-free) ready in about 40 minutes blends shrimp, coconut milk, curry powder into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 lb shrimp
- 3/4 cup coconut milk
- 2 tsp curry powder
- 2 medium ripe plantains
- 1/2 cup mango
- 1/4 cup red onion
- 1 tbsp ginger
- 1 lime
Instructions
- Step 1: Peel and slice plantains into 1/4-inch rounds. Heat 1 tbsp oil in a skillet over medium-high and fry plantains until golden brown on both sides, about 3 minutes per side. Remove and set aside.
- Step 2: Pat shrimp dry, then toss with 1 tsp curry powder. Heat 1 tbsp oil in a second skillet, add shrimp, and cook for 2 minutes per side until pink and opaque. Remove shrimp.
- Step 3: In the same skillet, sauté red onion and ginger for 3 minutes until softened. Stir in remaining curry powder, coconut milk, and 1/4 cup water. Simmer for 5 minutes until sauce thickens slightly.
- Step 4: Add shrimp back to sauce and simmer for 2 minutes. While cooking, blend mango, lime juice, and a pinch of salt into a smooth chutney. Serve shrimp over plantains with a dollop of chutney.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Curried Shrimp with Fried Plantain and Mango Chutney take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Curried Shrimp with Fried Plantain and Mango Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Curried Shrimp with Fried Plantain and Mango Chutney?
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 Curried Shrimp with Fried Plantain and Mango Chutney 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.
Is Curried Shrimp with Fried Plantain and Mango Chutney gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to seafood dish. We make it weekly.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
