Pan-Fried Plantains with Garlic Shrimp

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

Sweet plantains caramelized until golden and paired with succulent shrimp in a garlic-infused oil for a perfect balance of savory and sweet. This puerto rican-inspired seafood ready in about 30 minutes pairs medium Ripe plantains, Shrimp, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

Prep: 15 min Cook: 15 min Serves 2 Puerto Rican cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Peel plantains and slice into 1/2-inch thick rounds. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. Add plantain slices in a single layer and cook for 4-5 minutes per side until golden brown and caramelized. Remove and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil and heat over medium-high. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown. Add shrimp, salt, and black pepper, and cook for 2-3 minutes per side until pink and opaque.
  3. Step 3: Return plantains to the skillet with shrimp and toss to coat. Squeeze lime juice over the top and sprinkle with chopped cilantro. Serve immediately.

Frequently asked questions

How long does Pan-Fried Plantains with Garlic Shrimp take to make?

Total time is about 30 minutes (15 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 Pan-Fried Plantains with Garlic 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 medium ripe plantains from drying out.

Can I substitute ingredients in Pan-Fried Plantains with Garlic 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 Pan-Fried Plantains with Garlic Shrimp for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Fried Plantains with Garlic Shrimp?

Puerto Rican seafood 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

Related recipes