We enjoy seafood any time of year, but it’s extra satisfying during the warm summer months.
This spicy shrimp dish is ready in minutes and packed with a ton of flavor. Pair it with something crispy, like twice-fried plantain—which do double duty as a side but are also a delicious vessel to sop up the buttery sauce left over from the shrimp. Spice loves something cool and refreshing, and this simple avocado cream does the job.
RECIPE:
Spicy Shrimp with Crispy Plantain and Avocado Cream
INGREDIENTS
1 lb jumbo shrimp, peeled and deveined
1 tbsp olive oil
3 tbsp unsalted butter
Juice of half lime
1 tbsp garlic, minced
1/2 tbsp red pepper flakes
1/2 tsp kosher salt
1/2 tsp black pepper
For Crispy Plantains
Two unripe green plantains
Oil for frying
Salt to taste
For Avocado Cream
1 large avocado, pitted
1/2 cup greek yogurt
1/2 tbsp dark brown sugar
Juice of one lime
1 clove garlic
2 tbsp fresh cilantro
Salt and pepper, to taste
INSTRUCTIONS
- Heat olive oil in a large skillet over medium-high heat.
- Pat dry shrimp and season with salt and pepper. Add to pan and cook for 1 minute. Add garlic and turn to cook for another minute. Add butter and red pepper flakes, and cook until melted. Remove from heat, add lime juice and toss to coat. Serve hot with crispy plantains and top with avocado cream.
For Crispy Plantains
- Heat 2 inches of oil into a pan over medium-high heat.
- Slice skin of plantain and remove before slicing plantain into 1-inch slices.
- In batches, cook plantain in oil for 4-5 minutes. Remove from oil and cover with parchment paper. Using a coffee mug or small plate, press down on each piece of plantain to flatten it down. Place back into the oil and fry for another 2-3 minutes, frequently turning until golden and crisp. Remove from oil and season with salt to taste. Drain well and serve hot.
For Avocado Cream
- In a food processor, add all ingredients except salt and pepper. Pulse until well combined and smooth—season with salt and pepper to taste.
