Jerk Shrimp with Crispy Plantain Noodles

  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 2-3


Take your tastebuds on a trip to the Caribbean with sweet and spicy jerk shrimp served over a crispy bed of spiralized plantain noodles sautéed in coconut oil.


  • ½ Tablespoon coconut oil
  • ½ yellow onion, thinly sliced
  • 2 cloves garlic
  • 1 red bell pepper, thinly sliced
  • 1 lb uncooked shrimp, peeled and deveined
  • ¼ cup lite coconut milk
  • 1 Tablespoon jerk seasoning
  • sea salt and pepper, to taste
  • 1 Tablespoon coconut oil
  • 1 plantain, spiralized
  • ½ avocado, chopped into small chunks
  • ¼ cup cilantro, chopped
  • 23 springs of green onion, chopped (green part only)
  • 1 lime (optional)


  1. Heat coconut oil in a large skillet of medium-high heat. Add onion and garlic and sauté until fragrant. Season with salt and pepper to taste. Add in red pepper and cook another 1-2 minutes. Add in jerk seasoning and stir.
  2. Reduce heat to medium, add shrimp to the pan and cook for 4-5 minutes or until shrimp are cooked through. Add coconut milk to the pan and stir. Remove from heat.
  3. While shrimp are cooking, heat another skillet of medium-high heat and add 1 Tablespoon coconut oil. Gently place spiralized plantain noodles into the pan and cook, flipping with a spatula throughout the cooking process. Sprinkle on a little salt while the plantains are cooking. Remove from the pan once the plantains have reached your desired color and texture. Some pieces will be crispier than others.
  4. Divide plantain noodles on to serving plates, add cooked shrimp and sauce and top with avocado, cilantro, green onion. Squeeze a fresh lime over the shrimp if using and enjoy!


  • Serving Size: 1/3 of recipe
  • Calories: 410
  • Sugar: 12g
  • Fat: 16g
  • Carbohydrates: 33g
  • Fiber: 6g
  • Protein: 33g