Shrimp and Plantain Stew with Coconut Milk
A creamy coconut-based stew with plump shrimp, tender plantains, and fresh herbs for a tropical twist. This puerto rican-inspired one pot ready in about 40 minutes pairs shrimp, medium green plantains, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 oz shrimp
- 2 medium green plantains
- 1 can (13.5 oz) coconut milk
- 1/2 cup onion
- 2 cloves garlic
- 1/2 cup bell pepper
- 1/4 cup cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a pot over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant.
- Step 2: Add 1/2 cup diced bell pepper and cook for 2 minutes. Stir in 12 oz peeled and deveined shrimp, cooking for 2 minutes until pink.
- Step 3: Add 2 peeled and sliced green plantains and 1 can (13.5 oz) coconut milk. Bring to a simmer and cook for 15 minutes until plantains are tender.
- Step 4: Stir in 1/4 cup chopped cilantro and 1 tbsp lime juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 more minutes to meld flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp and Plantain Stew with Coconut Milk take to make?
Total time is about 40 minutes (15 min prep + 25 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 Stew 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 shrimp from drying out.
Can I substitute ingredients in Shrimp and Plantain Stew 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 Stew 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 Stew with Coconut Milk?
Puerto Rican one pot 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
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
