How to make a amazing Jibarrito stuffed with garlic shrimp

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based alternative for protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for cooking.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Cut the green plantains in half.

Peel the plantains by slicing them and using your fingers to open them up.

If the plantains are too dark, they will be harder to open; use greener ones for easier peeling.

Wash the shrimp after deveining them, ensuring to remove both veins.

Season the shrimp with taco seasoning and salt right before cooking.

Prepare the other ingredients: chopped lettuce, minced garlic, butter, red onion, black pepper, and cherry tomatoes.

Heat butter in a skillet and add the seasoned shrimp, cooking until they are pink and opaque.

Add minced garlic and red onion to the skillet, cooking until fragrant and softened.

Chop cherry tomatoes and add them to the shrimp mixture.

At the end of cooking, add chopped scallions for extra flavor.

Fry the plantains in oil until golden and tender, about 3-4 minutes per side.

Flatten the fried plantains to form the sandwich base.

Layer the shrimp mixture on one flattened plantain, then top with lettuce and any other desired toppings.

Cover with another flattened plantain to complete the sandwich.

Grill the jibarrito on both sides until crispy and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens