Curried Shrimp with Fried Plantain and Mango Chutney

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

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 pairs shrimp, coconut milk, curry powder 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 rice, quinoa, or a quick salad. 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.

Prep: 25 min Cook: 15 min Serves 4 Caribbean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Curried Shrimp with Fried Plantain and Mango Chutney?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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.

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