Shrimp and Plantain Soup with Coconut Milk
A fragrant coconut milk-based soup featuring plump shrimp and tender plantains, enriched with herbs and a hint of citrus. This puerto rican-inspired soups ready in about 35 minutes pairs ounces, peeled and deveined shrimp, (13.5 ounces) coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 12 ounces, peeled and deveined shrimp
- 2 medium, peeled and sliced into 1/4-inch rounds green plantains
- 1 can (13.5 ounces) coconut milk
- 2 cups chicken broth
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 1/4 cup, chopped fresh cilantro
- 1, juiced lime
- 1/4 teaspoon red pepper flakes
- to taste salt
- to taste black pepper
Instructions
- Step 1: In a large pot, combine 2 cups chicken broth, 1 small chopped onion, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat and cook for 5 minutes until aromatic.
- Step 2: Add 2 medium sliced green plantains and simmer for 10 minutes until tender but not falling apart.
- Step 3: Stir in 1 can coconut milk and 12 ounces shrimp, then simmer for 4-5 minutes until shrimp turn opaque and pink.
- Step 4: Remove from heat and stir in 1/4 cup chopped cilantro, 1 lime juiced, 1/4 teaspoon red pepper flakes, salt, and black pepper until flavors meld.
- Step 5: Taste and adjust seasoning, then serve immediately with extra cilantro for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp and Plantain Soup with Coconut Milk take to make?
Total time is about 35 minutes (15 min prep + 20 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 Shrimp and Plantain Soup with Coconut Milk?
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 (13.5 ounces) coconut milk from drying out.
Can I substitute ingredients in Shrimp and Plantain Soup with Coconut Milk?
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 Shrimp and Plantain Soup with Coconut Milk 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 Shrimp and Plantain Soup with Coconut Milk?
Puerto Rican 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
