Shrimp and Plantains in Coconut Sauce
Juicy shrimp and sweet plantains simmered in a creamy coconut sauce, finished with fresh herb garnish. This puerto rican-inspired seafood ready in about 40 minutes blends large, peeled and deveined shrimp, (13.5 oz), full-fat coconut milk, small, finely diced onion 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 500 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, large, peeled and deveined shrimp
- 2, sliced into 1/2-inch rounds ripe plantains
- 1 can (13.5 oz), full-fat coconut milk
- 1 small, finely diced onion
- 2 cloves, minced garlic
- 1, thinly sliced red bell pepper
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- to taste salt
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small onion (finely diced) and 2 garlic cloves (minced), and cook for 3 minutes until softened.
- Step 2: Add 1 red bell pepper (thinly sliced) and cook for 2 more minutes until slightly tender.
- Step 3: Stir in 1 tsp ground turmeric, 1/2 tsp ground cumin, and 1/4 tsp cayenne pepper. Add 1 lb shrimp and cook for 2 minutes until pink.
- Step 4: Add 2 ripe plantains (sliced into 1/2-inch rounds) and stir to combine. Pour in 1 can (13.5 oz) full-fat coconut milk and bring to a gentle simmer.
- Step 5: Reduce heat to low, cover, and simmer for 10-12 minutes until plantains are tender and sauce thickens slightly. Season with salt to taste.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp and Plantains in Coconut Sauce take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Shrimp and Plantains in Coconut Sauce?
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 Shrimp and Plantains in Coconut Sauce?
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 Plantains in Coconut Sauce 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 Plantains in Coconut Sauce?
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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
