Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is perfect for a weeknight meal or a party. The shrimp are cooked in a flavorful jerk sauce made with coconut milk, soy sauce, brown sugar, lime juice, ginger, garlic, and scotch bonnet pepper. The plantains are fried until golden brown and tender, and they add a delicious sweetness to the dish. This dish is sure to please everyone at the table!
Here are some additional tips for making delicious Coconut Jerk Shrimp & Plantains:
- Use fresh shrimp. The fresher the shrimp, the better the dish will taste.
- Don’t overcook the shrimp. Shrimp should be cooked until they are pink and cooked through, but not overcooked, or they will become tough.
- Use ripe plantains. Plantains that are too green will be starchy and not very flavorful. Plantains that are too ripe will be mushy.
- Serve with rice or another grain. Coconut Jerk Shrimp & Plantains is a great dish to serve with rice or another grain. The rice will help to soak up the flavorful sauce.
- Enjoy! Coconut Jerk Shrimp & Plantains is a delicious and flavorful dish that is sure to please everyone at the table!
- 1 pound extra-large shrimp tail on, deveined, and cleaned
- 1 coconut
- 1 tablespoon lemon juice
- 1 tablespoon coarsely ground pepper
- 1 teaspoon fresh thyme
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/4 cup soy sauce
- 1 tablespoon vegetable oil
- 1 medium onion coarsely chopped
- 3 medium scallions chopped
- 2 Scotch bonnet chilies chopped
- 2 garlic cloves chopped
- 1 tablespoon Jamaican all spice powder
- Finely chop onions, sweet chili pepper, scallions, and garlic; set aside.
- Peel shrimp, devein and clean in a bath of vinegar or lemon with water.
- Drain and dry with paper towel. Place in a large bowl. Season with all spice, pepper, nutmeg, and pour soy sauce over shrimp and mix well. Let marinate for about 10 minutes.
- Here’s a trick on how to open the coconut at home with a hammer. Once you crack open the coconut, scrap some of the coconut out and set aside.
- Heat tablespoon of oil in a large skillet over medium heat. Add in pepper, onions, garlic, scallions, coconut and thyme. Cook for 5 minutes. Add shrimp and cook while stirring occasionally. Remove the shrimp from heat, cover and set aside so it stays hot while you prepare your plantain or side of your choice.
- Cut the sweet plantains, and in a separate skillet, add 1 tablespoon of oil. Fry the plantains until they are golden. Remove the plantains from the skillet once ready. Place in a paper towel to remove excessive oil.
- Once the plantains are ready, serve immediately with shrimp.