Spicy sweet shrimp recipe – a delicious shrimp marinated in a sweet and spicy sauce served with bell pepper and plantains.
Calling all seafood lovers!! This recipe is especially for you, if you love heat with a hint of sweetness then this spicy sweet shrimp dish has your name written ALL over it. What can I say, it’s so delicious and full of flavoursome, it’s also a great way to become acquainted with plantains if you’ve never tried them before.
What do you do, with some plantains, bell peppers and a pack of shrimp? You get creative and make the perfect shrimp dish. That’s exactly what I did, I brought some plantains to make Pastelon but had 2 left over so I quickly put on my thinking cap and jotted down a recipe that I thought would work.
I tested the recipe a couple of times, making some adjustments (namely for heat) until I was truly satisfied. I feel as if this recipe is now blog worthy. It’s a nice combination of sweetness from the coconut nectar which is low GI sweetness that I like to use and hot from the chilli flakes.
If you cannot source coconut nectar then simply use agave or unrefined maple syrup. Both of these are great diabetic friendly options so they won’t cause your blood sugar levels to spike.
Benefits of plantain
- High in slow releasing carbohydrates
- Low in fat
- Contain resistant starch which is good for controlling glucose
- Rich source of fibre, vitamin A and potassium
- Helps to ease constipation
- Boosts the immune system
How to make sweet shrimp
Sauteing the bell peppers/onion/garlic – Start by sauteing the onion, garlic bell peppers first of all. Add some coconut oil to a frying pan and saute until tender. This should take a few minutes to achieve. I like soft bell peppers so I prefer to cook them off with a splash of water during the beginning so they completely soft as I add the rest of the ingredients.
Sweet shrimp sauce – I like to make the sauce first which consists of dried herbs and spices – garlic, paprika, black pepper, mixed herbs (parsley and thyme), water and of course the syrup (coconut nectar). Let the sauce thicken up and reduce in volume so the flavours can completely release. It takes about 6-8 minutes in total to achieve.
Adding the shrimp and plantains– I would suggest using raw shrimp because this lessen the chance of overcooking the shrimp which would take on a rubbery texture. Add them last, coat them in the sauce and allow the shrimp to cook until they turn pink. The sweetness of the plantain is determined by the ripeness, if you want extra sweet plantain buy plantain with an almost dark exterior. Pale yellow plantain is firm and not so sweet so pick your poison.
Notes and tips
- Use alternative sweetener if you cannot get hold of coconut nectar
- Raw shrimp is recommended but cooked shrimp works too, just heat through for more than then 2 minutes to avoid the rubbery texture
- The soft plantains (with the dark almost black skin) tend to be very sweet and absorbs a lot of liquid. Plantains with a more yellow skin are more firm and not as sweet (which I prefer)
Other recipes you may like
Caribbean style stewed mackerel
Garlic butter sauteed shrimp
Crispy oven baked prawn fritters
Spicy sweet shrimp (steps with pictures)
Melt the coconut oil and proceed to saute the bell peppers, onion and garlic. Add a splash of water and steam the veggies for 5 minutes
Then add the herbs, paprika, black pepper, coconut nectar, water, onion powder, chilli flakes, garlic granules and pink salt. Bring to a boil, cover the skillet with a lid and allow to thicken for 6-8 minutes.
Fold in the plantain the finally incorporate the raw shrimp and cook until pink.
Spicy sweet shrimp and plantain
Ingredients
- 1 lb of raw Shrimp 450g
- 2 Plantains peeled and chopped
- 2 Bell peppers sliced
- 1 small onion chopped
- 2 garlic cloves chopped
- 2 tbsp of Paprika
- 1 tsp of thyme
- 1 tsp of parsley
- 1/4 tsp of garlic granules
- 1/4 tsp of onion powder
- 1 tsp of black pepper
- 1/4 tsp of Chilli flakes or omit if you don't want any heat
- 2 tbsp of Coconut nectar can use agave, maple
- 1 cup of warm water
- 1/2 tsp of pink salt
- 2 tbsp of coconut oil
Instructions
- Melt the coconut oil on medium heat in a skillet
- Proceed to saute the onion, garlic and bell peppers until tender.
- Once tender add a splash of water (approx 1/4 cup) to the skillet, reduce the heat, cover the pan with a lid and allow the peppers to completely soften via steaming for 5 minutes.
- Once the peppers are soft, add the black pepper, herbs, black pepper, garlic, chilli, coconut nectar and water to the pan to make the sauce.
- Bring the skillet to a rolling boil then reduce to low heat stir and allow the sauce to thicken up. This should take 6-8 minutes,
- Around the 6 minute mark fold your plantain pieces into the sauce, coat and cook for 2 minutes before finally adding the shrimp.
- Cook the shrimp until they turn pink to indicate readiness then serve
- Once the sauce has thicken up add the shrimp and cook until pink
Notes
- Use alternative sweetener if you cannot get hold of coconut nectar
- Raw shrimp is recommended but cooked shrimp works too, just heat through for more than then 2 minutes to avoid the rubbery texture
- The soft plantains (with the dark almost black skin) tend to be very sweet and absorbs a lot of liquid. Plantains with a more yellow skin are more firm and not as sweet (which I prefer)
Nutrition
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