Shrimp and Plantains in Coconut Sauce

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

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.

Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 500 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Add 1 red bell pepper (thinly sliced) and cook for 2 more minutes until slightly tender.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.

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.

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