Shrimp & Plantain Stir Fry 

Sweet, Savory, and Packed with Island Heat 

Servings: 4 
Prep Time: 15 minutes 
Cook Time: 15 minutes 
Total Time: 30 minutes 

Ingredients 

For the Shrimp: 

• 1 lb large shrimp, peeled and deveined 

• 1 Tbsp lime juice 

• ½ tsp salt 

• ½ tsp black pepper 

• ½ tsp smoked paprika 

• ½ tsp all-purpose seasoning or jerk seasoning 

For the Stir Fry: 

• 2 ripe (but firm) plantains, sliced into coins or half-moons 

• 2 Tbsp coconut oil or vegetable oil 

• ½ red bell pepper, sliced 

• ½ yellow bell pepper, sliced 

• 1 small red onion, sliced 

• 2 garlic cloves, minced 

• 1 small Scotch bonnet or chili pepper, finely chopped (optional) 

• 1½ Tbsp soy sauce 

• 1 Tbsp honey or brown sugar 

• 1 tsp fresh thyme leaves 

• 1 Tbsp water (for deglazing if needed) 

Finish: 

• Fresh scallions, sliced 

• Lime wedges for garnish 

Equipment 

• Large skillet or wok 

• Mixing bowl 

• Tongs or wooden spoon 

Step-by-Step 

• 1. Prep and Season: 
  Pat shrimp dry and toss with lime juice, salt, pepper, paprika, and seasoning. Set aside to marinate for a few minutes. 

• 2. Fry the Plantains: 
  Heat 1 Tbsp oil in your skillet over medium heat. Add plantain slices and fry until golden brown on both sides (about 2–3 minutes per side). Remove and set aside. 

• 3. Cook the Shrimp: 
  Add another 1 Tbsp oil to the same skillet. Add shrimp in a single layer and cook 1–2 minutes per side until pink and lightly browned. Remove and set aside with the plantains. 

• 4. Stir Fry the Veggies: 
  In the same pan, sauté onion, garlic, and peppers for 2–3 minutes until fragrant. Add chopped Scotch bonnet for heat if desired. 

• 5. Combine & Glaze: 
  Stir in soy sauce, honey, thyme, and a splash of water. Toss shrimp and plantains back in and mix gently to coat everything in the glaze. Cook another minute or two until glossy. 

• 6. Serve: 
  Plate the stir fry and top with scallions. Squeeze a little lime juice over for brightness. 

Tips & Swaps 

• Make It Heartier: Add steamed broccoli or snap peas. 

• Sweetness: Adjust honey or brown sugar based on how ripe your plantains are. 

• Spice Level: Use Scotch bonnet for heat or leave it out for a milder dish. 

• Storage: Keeps for 2 days in the fridge; reheat gently on the stovetop. 

Serving Suggestions 

Serve over: 

• Jasmine rice 

• Coconut quinoa 

• Or on its own for a light tropical lunch 

Optional presentation: serve in a wide bowl with plantains fanned on one side, shrimp in the center, and colorful veggies popping — that’s that WAM Flavors island plate presentation. 🌶️✨