Coconut Curry Shrimp With Plantains
This Coconut Curry Shrimp with Plantains recipe is a delicious and flavorful dish from Antigua and Barbuda Cuisine. The combination of succulent shrimp, creamy coconut milk, and sweet plantains creates a perfect balance of flavors that will transport you to the Caribbean.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 ripe plantains, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the sliced plantains and red bell pepper to the skillet, and cook for 5 minutes until the plantains start to caramelize.
- Push the plantains and peppers to the side of the skillet, and add the shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque.
- Stir in the curry powder, turmeric, cumin, and paprika, coating the shrimp, plantains, and peppers with the spices.
- Pour in the coconut milk and stir to combine. Let the curry simmer for 10-15 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste, and garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Large skillet Cutting board Knife Wooden spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Coconut Curry Shrimp with Plantains over steamed rice or with a side of roti for a complete meal.
Tips & tricks
Tips: Adjust the level of spiciness by adding more or less curry powder and paprika to suit your taste preferences.
Cost
$20