Grilled Shrimp with Plantain and Cilantro-Lime Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite go to meals when I want something that feels fancy but comes together in less than an hour. The shrimp cooks so quickly that you'll have dinner on the table in just 45 minutes, which makes it perfect for busy weeknights. I love pairing it with caramelized plantains for a touch of sweetness and substance. The cilantro lime glaze is bright and zesty, and cilantro is packed with antioxidants that support your overall health. Best of all, this dish uses simple, affordable ingredients you probably already have in your kitchen, but tastes like something from a restaurant.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2ripe plantains(cut into 1/4-inch wedges lengthwise)
- 4 tbspolive oil
- 237 mlfresh cilantro(loosely packed)
- 3 tbspfresh lime juice
- 5garlic cloves(minced)
- 1 tspred pepper flakes
- 1 tspkosher salt
- 1 tspblack pepper
- 1 tbsphoney
- 2 tbspavocado oil(for frying garlic chips)
- 237 mllime wedges(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. Oil the grill grates to prevent sticking.
Tip: Use a paper towel dipped in oil and held with tongs to safely oil hot grates.
- 2
Pat shrimp dry with paper towels and toss with 1 tablespoon olive oil, half the salt, and black pepper. Set aside to marinate for 10 minutes.
Tip: Dry shrimp will develop better caramelization when grilled.
- 3
Toss plantain wedges with 2 tablespoons olive oil, remaining salt, and a pinch of red pepper flakes. Arrange in a single layer on the grill and cook for 4-5 minutes per side until golden and tender.
Tip: Plantains should yield slightly when pierced with a fork but still maintain their shape.
- 4
While plantains cook, prepare the cilantro-lime glaze by blending cilantro, lime juice, 1 tablespoon olive oil, honey, and half the minced garlic in a food processor until smooth. Season with salt and pepper to taste.
Tip: Pulse gently to maintain some texture in the glaze rather than creating a completely smooth paste.
- 5
Heat avocado oil in a small skillet over medium heat. Add remaining minced garlic and cook for 1-2 minutes, stirring constantly, until golden and crispy. Transfer to a paper towel-lined plate immediately.
Tip: Watch carefully as garlic can burn quickly and become bitter.
- 6
Once plantains reach golden color, push them to the cooler side of the grill. Place shrimp directly over high heat and grill for 2-3 minutes per side until pink and just cooked through.
Tip: Overcooked shrimp becomes rubbery; they only need a brief sear on each side.
- 7
Transfer grilled shrimp and plantains to a serving platter. Drizzle the cilantro-lime glaze generously over both components.
Tip: Reserve some glaze for drizzling at the table for extra flavor.
- 8
Sprinkle crispy garlic chips and remaining red pepper flakes over the dish. Serve immediately with lime wedges on the side for additional brightness.
Tip: The warm dish will help release the aromatic oils in the cilantro and garlic.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.