Caribbean Curry Shrimp with Coconut Rice & Plantains

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 can coconut milk (13.5 oz can)
• 2 tbsp curry powder
• 1 cup white rice
• 2 whole plantains, peeled and cut into 1/4-inch rounds
• 1 whole lime (juiced)
• 3 tbsp hot chili sauce (like habanero or scotch bonnet)
• 2 stalks scallions, sliced (optional garnish)

Instructions

1. 1

   Boil rice in salted water per package directions. When rice is done, stir in 1/4 cup coconut milk and cover to keep warm.

2. 2

   Pat shrimp dry. Heat oil in a large skillet over medium-high until it shimmers, about 60 seconds.

3. 3

   Add curry powder to the skillet and stir constantly for 30 seconds until fragrant.

4. 4

   Pour in remaining coconut milk and bring to a simmer. Add shrimp and cook for 3-4 minutes until they curl and turn opaque.

5. 5

   Squeeze lime juice over shrimp. Stir in chili sauce and cook 1 more minute to combine flavors.

6. 6

   While shrimp simmers, heat 1/2 inch oil in a separate small skillet over medium-high until it shimmers.

7. 7

   Fry plantain rounds in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels and salt lightly.

8. 8

   Serve curry shrimp over coconut rice with crispy plantains alongside. Drizzle with extra chili sauce and top with scallions if desired.

Tools you’ll need

• large skillet
• medium pot with lid
• small skillet or shallow pan
• wooden spoon
• paper towels
• cutting board
• knife

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