Stuffed Plantains | Creamy Coconut Shrimp in Plantain Boats

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and can provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for cooking.

Peel the ripe plantains and cut a slit along the entire length without cutting through.

Cover the plantains with melted butter to enhance color and flavor.

Widen the slit in the plantains to prevent them from sticking together during cooking.

Season the plantains with salt, freshly cracked black pepper, and smoked paprika, coating the entire surface.

Place the seasoned plantains on a wire rack and bake in the oven at 450 degrees Fahrenheit for 25 to 30 minutes.

Marinate the raw shrimp with olive oil, black pepper, paprika, salt, and the juice of half a lemon for 10 to 15 minutes.

In a heated pan, add a splash of olive oil and cook the marinated shrimp for about 3 minutes, turning halfway through to avoid overcooking.

Remove the shrimp from the pan and use the remaining butter to deglaze the pan, then add grated onions and cook for 1 to 1.5 minutes.

Add minced garlic and chopped jalapeno and habanero peppers to the pan, cooking for an additional minute.

Stir in the tomato sauce, season with salt and black pepper, and let it simmer for about 3 minutes.

Add coconut cream and the cooked shrimp back into the sauce, stirring well and letting it simmer for 1 to 2 minutes on low heat.

After baking, remove the plantains and open them up to create boats.

Stuff the plantains with the shrimp and scoop the sauce over them, making it look pretty.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary