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spicy shrimp on a plate
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Spicy Sweet Shrimp and Plantains

Spicy shrimp recipe is so easy to make and oh so flavoursome
Course Main Entree
Cuisine Caribbean, Jamaican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 servings
Calories 507kcal
Author Charla

Ingredients

  • 2 tablespoon coconut oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 bell peppers sliced
  • 1 cup warm water
  • 2 tablespoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • ¼ teaspoon garlic granules
  • ¼ teaspoon onion granules
  • 1 teaspoon black pepper
  • ¼ teaspoon chilli flakes or omit if you don't want any heat
  • 2 tablespoon maple syrup
  • ½ teaspoon pink salt
  • 2 yellow plantains peeled and chopped
  • 1 lb raw shrimp (450g)
  • additional black pepper and pink salt to taste

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 ¼ 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 paprika, thyme, parsley, onion/garlic granules, , black pepper, chilli flakes, pink salt, maple syrup and remaining 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.
  • Once the sauce has thicken up add the shrimp and cook. Cook the shrimp until they turn pink to indicate the readiness.
  • Do a taste test and additional black pepper and pink salt to taste.
  • Serve accordingly.

Notes

  • Use an 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

Calories: 507kcal | Carbohydrates: 89g | Protein: 52g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 572mg | Sodium: 2376mg | Potassium: 1611mg | Fiber: 10g | Sugar: 47g | Vitamin A: 9313IU | Vitamin C: 201mg | Calcium: 398mg | Iron: 8mg