Garlic Shrimp Plantain Cups

garlic shrimp plantain cups


garlic shrimp plantain cups


Garlic Shrimp Plantain Cups

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.
Course Appetizer, Dinner, Main Course, Side Dish
Cuisine American
Keyword 30 minute meal, fish, gluten-free, pescatarian, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


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


  • To make the plantain cups, peel the green plantains, and cut into 2-inch thick slices.
  • 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, squeeze the chunks of each plantain 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.

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