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Shrimp With Plantain and Island Coconut Mojito

From a favorite Puerto Rican chef

Shrimp Plantain in a Coconut Mojito Sauce with Rice - A Recipe by Giovanna Huyke

Marisa Zanganeh

En español | Salinas, a coastal town in Puerto Rico, claims creation of the mojito recipe, and every restaurant there claims to have the best one. The sauce is easy to make, keeps well when refrigerated and tastes great not just with shrimp but with every catch from the sea.

See also: Interview with Giovanna Huyke.



  • 1 medium yellow onion, chopped
  • 3 cloves garlic, slivered
  • 1 green cubanela, Hungarian or Anaheim pepper, small diced
  • 2–3 tablespoons olive oil
  • 2 bay leaves
  • 2–3 tablespoons capers
  • 2–3 tablespoons pimento-stuffed olives, sliced
  • 1 7-ounce can tomato sauce
  • 2 roasted red peppers (canned), drained well and cut in fine strips
  • 1/4 cup white vinegar
  • 1/4 cup extra virgin olive oil
  • 3/4 cup coconut milk
  • Chopped fresh cilantro

Shrimp and plantain

  • 1 green plantain, peeled and shredded (keep in salted water to prevent darkening)
  • 2–3 tablespoons olive oil
  • 12 large shrimps, peeled and deveined
  • Salt, pepper and lime zest to taste


Sauce: In a heavy saucepan, mix all the ingredients except the coconut milk and chopped cilantro. Cook at low-medium heat until the onions and pepper are tender. Add the coconut milk and simmer until slightly thickened (3 to 4 minutes).

Shrimp and plantain: Strain the plantain, pressing well to eliminate excess moisture. Heat olive oil in large frying pan and cook plantain, stirring often until brown and a little crispy. Drain on paper towel. Season shrimp with salt, pepper and lime zest. Sauté shrimp in the same pan until cooked.

To serve: Assemble plantain and shrimp on a serving platter. Drizzle the shrimp with sauce. (Serve extra sauce separately.) Garnish with fresh chopped cilantro.

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