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
- 2–3 springs of green onion, chopped (green part only)
- 1 lime (optional)
- 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.
- 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.
- 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.
- 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