Caribbean Shrimp & Plantain

Peel, pit, and slice plantains into 1/2-inch-thick rounds. Pat shrimp dry with paper towels and season with salt and paprika.

Dice onion and bell pepper; mince garlic and ginger. Juice the limes.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches, fry plantain slices 3–4 minutes per side until golden and crispy. Transfer to a paper-towel-lined plate.

Add remaining 1 tablespoon oil to the skillet. Add shrimp in a single layer and cook 2 minutes without stirring, then flip and cook 1–2 minutes more until opaque. Transfer to a plate.

In the same skillet, sauté onion, garlic, and bell pepper over medium heat for 3–4 minutes until softened.

Stir in ginger and cook 30 seconds until fragrant. Pour in coconut milk and lime juice, scraping up any browned bits. Simmer for 2 minutes.

Return shrimp and plantains to the skillet and gently toss to coat in sauce. Heat through for 1 minute.

Transfer to serving plates. Garnish with sliced green onion and serve warm over rice or with additional plantain slices on the side.