Shrimp with Achiote and Green Plantain

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Juicy shrimp seared in a vibrant achiote-spiced oil, served with caramelized green plantain slices for a sweet-savory contrast that captures Puerto Rican flavors. This Puerto Rican-inspired seafood recipe (gluten-free), ready in about 27 minutes, pairs shrimp, achiote paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, peeled and deveined shrimp
• 2 tbsp achiote paste
• 2 tbsp olive oil
• 2 large (1 lb total), peeled and sliced 1/4 inch thick green plantains
• 1, cut into wedges lime
• 1/4 tsp cumin
• 1/4 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat 12 oz shrimp dry with paper towels; toss with 2 tbsp achiote paste, 1/4 tsp cumin, and 1/4 tsp salt.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat; add the seasoned shrimp and cook for 2 minutes per side until pink and opaque.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 2 large peeled and 1/4-inch sliced green plantains; cook for 4 minutes per side until golden brown and caramelized.
4. Step 4: Transfer shrimp to a plate; arrange plantain slices around the shrimp, drizzle with any pan juices, and serve immediately with lime wedges.