Garlic Shrimp Plantain Cups

4 servings
30 min

These Garlic Shrimp Plantain Cups are an awesome hand-held appetizer or dinner option that will truly impress everyone at your table, plus all you need is a simple kitchen tool….a lemon juicer! These delicious cups are fried until perfectly golden and then filled with succulent sautéed shrimp that is tossed in a garlic butter white wine sauce. The shrimp is finished off with a burst of fresh lime juice, which complements the flavors perfectly! This is a really great recipe for entertaining guests, but it is also perfect for a weeknight dinner because you can have dinner on the table in about 30 minutes.

Check out the video on how to make my Garlic Shrimp Plantain cups! It is helpful for all the visual learners out there :)

Recipe details

  • 4  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

For the Plantains

  • 3 large green plantains
  • 1 cup avocado oil
  • salt, to taste
  • garlic powder, to taste

For the Shrimp:

  • ½ tsp salt
  • 1 ½ pounds shrimp, peeled, deveined & butterflied
  • 2 tbsp extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • ¼ tsp crushed red pepper flakes, or to taste
  • ½ cup dry white wine or broth
  • 4 tbsp butter
  • 1 tbsp lime juice
  • Salt, to taste
  • 3 tbsp chopped cilantro

Instructions


To make the plantain cups, peel the skin off of green plantains, and cut into 2-inch thick slices (about 6 slices per plantain)
Heat the oil in a medium-sized pot and place the cut plantains inside the oil and fry for about 3-4 minutes until they are golden. Remove them and place them on a plate lined with paper towel.
Using a lemon juicer, place some plastic wrap on the inside ( so the plantains don’t stick) and then squeeze 2 chunks of plantain inside to form them into cups. Add them back to the oil and fry for about 3 minutes, until golden brown.
Remove and place them on a plate lined with paper towel and sprinkle with a little salt and garlic powder.
To make the shrimp, season with ½ tsp salt.
In a large skillet over medium-high heat, add 2 tbsp olive oil and cook shrimp until it is pink but slightly undercooked, about 2 minutes per side (you will finish cooking it in the sauce later.) Transfer to a plate and set aside, leaving as much oil in the pan as possible.
Add garlic and crushed red pepper and sauté until fragrant, about 1 minute. Add wine and let reduce by half, about 2 minutes.
Add the butter and stir until the butter is melted and the sauce is thickened, about 4-5 minutes more.
Add the shrimp back into the pan and toss to coat until the shrimp is fully cooked about 2-3 minutes, depending on their size. Remove from flame and add salt to taste.
Serve by adding the shrimp and sauce into the cups.
Garnish with freshly squeezed lime juice and cilantro.

Gourmet Mami
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