Smoky Plantain and Shrimp Skillet
Tender plantains caramelized in garlic-infused oil, topped with succulent shrimp and a bright lime-cilantro finish. This puerto rican-inspired seafood ready in about 27 minutes pairs medium Green plantains, Vegetable oil, Shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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
- 2 medium Green plantains
- 1/2 cup Vegetable oil
- 12 oz Shrimp
- 3 Garlic cloves
- 2 tbsp Lime juice
- 3 tbsp Cilantro
- 1/4 cup Red bell pepper
Instructions
- Step 1: Peel and slice 2 medium green plantains into 1/2-inch thick rounds. Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering, then add plantain slices in a single layer. Fry for 4 minutes per side until golden and tender, then remove and set aside.
- Step 2: While plantains cook, mince 3 garlic cloves and mix with 2 tbsp lime juice. Add 1/4 cup diced red bell pepper to the skillet with the garlic-lime mixture, sautéing for 2 minutes until peppers soften.
- Step 3: Return plantains to the skillet, add 12 oz shrimp, and toss to coat. Cook for 3-4 minutes until shrimp turn pink and opaque, then stir in 3 tbsp chopped cilantro and cook for 1 minute more until fragrant.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Plantain and Shrimp Skillet take to make?
Total time is about 27 minutes (15 min prep + 12 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 Smoky Plantain and Shrimp Skillet?
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 medium green plantains from drying out.
Can I substitute ingredients in Smoky Plantain and Shrimp Skillet?
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 Smoky Plantain and Shrimp Skillet for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Smoky Plantain and Shrimp Skillet?
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
- ★★★★★
This recipe brought back memories of my abuela's kitchen! The smokiness from the plantains was perfect with the shrimp.
- ★★★★★
Made this for date night and it was a hit! The flavors were authentic and the plantains had just the right amount of caramelization.
- ★★★★☆
Loved the smoky flavor, but the shrimp was a bit bland for my taste. Next time I'll add extra garlic and cumin.
