Cuban Shrimp Bowls with Coconut Rice, Mango Salsa, and Fried Plantains

Name: Cuban Shrimp Bowls with Coconut Rice, Mango Salsa, and Fried Plantains
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 ripe mango; ¼ red onion; 1 Jalapeño; 1 lime; sea salt; 2 tablespoons coconut oil; 3/4 pound raw shrimp; 1 teaspoon ground cumin; 1 teaspoon paprika; 3 cloves garlic; 2 tablespoons fresh lemon juice; sea salt; 1 tablespoon coconut oil; 1 cup brown rice; 2 cups full-fat canned coconut milk; 1 tablespoon agave nectar; zest of 1 lime; ¼ teaspoon sea salt; 2/3 cup coconut oil; 3 inch large plantains; 1 ripe avocado; ½ cup fresh cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4 Servings
Calories
540 kcal
Course
Main Course
Cuisine
Cuban

Cuban Shrimp Bowls with Coconut Rice, Mango Salsa, and Fried Plantains

Tyler Espinosa

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Wildly colorful Cuban Shrimp Bowls with Coconut Rice, Mango Salsa, and Fried Plantains are a unique, fun dinner

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Ingredients

Servings

Mango Salsa:

1 ripe mango peeled and diced
¼ red onion chopped
1 Jalapeño seeded and chopped
1 lime juiced
sea salt

Cuban Sautéed Shrimp:

2 tablespoons coconut oil
3/4 pound raw shrimp peeled and deveined
1 teaspoon ground cumin
1 teaspoon paprika
3 cloves garlic minced
2 tablespoons fresh lemon juice or lime juice
sea salt

Coconut Rice:

1 tablespoon coconut oil
1 cup brown rice
2 cups full-fat canned coconut milk
1 tablespoon agave nectar
zest of 1 lime
¼ teaspoon sea salt or to taste

Fried Plantains:

2/3 cup coconut oil
3 inch large plantains peeled and chopped into 1- rounds

For serving:

1 ripe avocado diced
½ cup fresh cilantro chopped

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Instructions

Make the Mango Salsa:

Add all ingredients for the mango salsa to a bowl and toss everything together. Set aside until ready to use.

Make the Coconut Rice:

Add the coconut oil and rice to a medium-sized pot and heat to medium. Saute rice, stirring frequently, for 2 minutes.
Add the coconut milk, agave, lime zest, and salt. Bring to a full boil. Reduce the heat to medium-low, cover, and cook until most of the coconut milk has been absorbed, about 35 to 40 minutes. Taste rice for flavor and add more salt if desired.

Saute the Shrimp

Place the peeled raw shrimp in a mixing bowl along with the cumin, paprika, and garlic. Stir well to make sure all of the shrimp is coated with spice.
Add coconut oil to a skillet and heat to medium-high. Place shrimp on the hot skillet and cook until browned, about 2 to 3 minutes. Flip the shrimp, add the lemon juice, and cook until shrimp is cooked through, an additional 2 to 3 minutes.

Fry the plantains:

Heat the oil to medium high in an 8 to 10-inch skillet (I've found cast iron works great). Note: You want enough oil to allow the plantains to float while they're frying, but they don't need to be fully submerged.
Run a knife along the length of each plantain in order to peel them. Note: plantains are much more difficult to peel than bananas. I've found choosing ripe plantains and making a deep cut down the full length of the peel, cutting just as deep as the peel until you reach the flesh, is helpful in getting the peel off easily. Ripe plantains should be fairly easy to peel. The greener, less ripe plantains will be difficult and often the peel will be stuck to the flesh.
Cut the plantains into spears or rounds. The shape is just a matter of preference, as the end result will be the same.
Carefully place the plantain rounds in the hot oil and allow them to cook about 2 to 3 minutes, until browned. Carefully flip using a slotted spoon, and cook an additional 2 to 3 minutes. Continue cooking and flipping/rotating occasionally until plantains are soft and caramelized, about 4 to 6 minutes. Place on a plate lined with a paper towel and sprinkle with sea salt. Repeat for all of the plantain rounds.