Caribbean Shrimp w/ Plantains & Mango Salsa (Paleo)
Since I’ve been doing the Whole 30 for the month of August, one thing I’ve appreciated is adding more fruit and starchy vegetables to my diet. I was avoiding all of that stuff when I was eating very low carb, and I missed it. I’m looking forward to the conclusion of my first Whole 30 tomorrow, but one thing I’ll be taking away from it is the knowledge that I can eat those things in moderation and still lose weight. I’ll post a detailed summary of my Whole 30 experience, pros and cons, etc. next week. Meanwhile, let’s talk about plantains! Though they resemble a banana in shape and color, plantains are quite different. Larger and firm than a banana, plantains (especially if green) should be cooked before eating. I like mine fried when almost ripe. A green plantain is unripe, a yellow one is almost ripe, and a really ripe one will be mostly black and slightly soft. Like most fruit they get sweeter as they mature. For this recipe I recommend a yellow plantain that is just starting to blacken. Easy to execute, and packed full of fresh, bold, flavors – this dish will have you wishing you were sitting on the beach with an ice cold beer in your hand! Of course most of us are already wishing that. But if you can’t actually go, then eating this is the next best thing! Cold beer optional. :)
1 lb raw shrimp, peeled
1 large mostly ripe plantain
2 Tbl olive oil
1 mango, peeled & diced
2 Tbl fresh lime juice
2 Tbl cilantro, chopped
1 tsp habanero, chopped
1/4 cup scallions, chopped
salt to taste
Peel and slice the plantain into 1/2 inch thick slices. Heat the oil in a medium saute pan and fry the plantains until golden brown on both sides. Remove from the pan onto a plate lined with paper towels and season with salt and pepper. Add your shrimp to the same pan you just fried the plantains in. Fry until just opaque and remove from the pan. In a medium bowl, combine the mango, lime juice, scallions, cilantro and habanero. Toss gently and season with salt to taste. To assemble, place a few plantain slices on a plate, cover with shrimp and garnish with the salsa. Fast and fresh, this is a great recipe to end your Whole 30 with – and to say adios to summer, flip flops, and wearing white without being mocked for another long year!
Note: Plantains do contain carbs so if you are on a very low carb diet you may just want to enjoy the shrimp with the mango salsa. I’ve provided the nutrition info below – both with and without the plantains.
Approximate nutrition information per serving:
With plantains: 263 calories, 9g fat,
20g net carbs, 24g protein
Without plantains: 209 calories, 9g fat, 7.75g net carbs, 24g protein
For more great recipes check out my new e-cookbook, The Gluten Free Low Carber!