Shrimp in Fried Plantain Bowls
Shrimp in Fried Plantain Bowls is a tropical-style dish that combines crispy, savory plantains with juicy, flavorful shrimp — perfect as an appetizer or light main course.Here’s what it typically involves:Plantain bowls: Ripe (but not overly soft) plantains are cut into thick chunks, quickly fried until golden, then pressed into small cup shapes — often using a muffin tin or small bowl — and fried again to get a sturdy, crunchy “bowl.”Shrimp filling: The shrimp are usually sautéed or grilled with ingredients like garlic, onions, bell peppers, lime juice, and spices (sometimes with a Caribbean or Latin twist — think cumin, paprika, or chili).Assembly: The hot shrimp mixture is spooned into the crispy plantain bowls, sometimes topped with a drizzle of sauce (garlic butter, spicy mayo, or cilantro-lime crema) and a sprinkle of herbs.It’s a beautiful balance of sweet from the plantains and savory from the shrimp — often served at parties or as a fun finger food.
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Ingredients
- 3 large plantains greenish-yellow not too ripe
- Vegetable oil for frying
- Salt to taste
For the shrimp filling
- 1 pound raw shrimp peeled and deveined
- 1 tablespoon olive oil or butter
- 2 cloves garlic minced
- ½ small red bell pepper finely diced
- ½ small onion finely diced
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- dash chili flakes optional
- ½ lime juice
- Salt and pepper to taste
- 2 tablespoons cilantro chopped, for garnish
Optional topping
- drizzle garlic-lime sauce
- spicy mayo
Instructions
Prepare the plantains
- Peel the plantains and cut them into thick chunks (about 2–3 inches each).
- Heat enough oil in a deep skillet to cover them halfway. Fry the chunks on medium heat until golden on all sides (about 2–3 minutes per side). Remove and drain on paper towels.
Shape the bowls
- While still warm, use a small cup, shot glass, or the bottom of a ladle to press each fried plantain chunk into a cup shape. (You can do this by placing them into a muffin tin or pressing them inside a small bowl.)
- Return the shaped bowls to the hot oil and fry again until crispy — about 2 more minutes. Drain and sprinkle lightly with salt.
Cook the shrimp
- In a skillet, warm olive oil or butter over medium heat.
- Add garlic, onion, and bell pepper. Sauté until softened and fragrant.
- Add shrimp, paprika, cumin, chili flakes, salt, and pepper.
- Cook until the shrimp turn pink and opaque (2–3 minutes per side).
- Add lime juice and toss to coat. Remove from the heat.
Assemble the dish
- Spoon the shrimp mixture into the crispy plantain bowls.
- Garnish with cilantro and a drizzle of your favorite sauce.
Serve immediately while the bowls are crisp.Pair with a side of black bean salad, rice, or tropical slaw.You can make the plantain bowls ahead, reheat them in the oven to re-crisp, and fill right before serving.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 287kcal (14%)Carbohydrates: 47g (16%)Protein: 18g (36%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 143mg (48%)Sodium: 649mg (28%)Potassium: 838mg (24%)Fiber: 3g (13%)Sugar: 24g (27%)Vitamin A: 2153IU (43%)Vitamin C: 40mg (48%)Calcium: 75mg (8%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
