Smoky Plantain and Shrimp Skillet

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender plantains caramelized in garlic-infused oil, topped with succulent shrimp and a bright lime-cilantro finish. This Puerto Rican-inspired seafood recipe, ready in about 27 minutes, pairs 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.

Prep: 15 min Cook: 12 min Serves 2 Puerto Rican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

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