Why this fits a family on a budget
Frozen shrimp and ripe plantains are both affordable and widely available, keeping this meal comfortably under $3 per serving. The entire dish uses just one skillet and comes together in about 22 minutes with very simple techniques.
• 1 lb frozen medium shrimp, peeled and deveined
• 2 whole ripe plantains (yellow with black spots)
• 0.5 cup orange juice (from carton)
• 2 tbsp lime juice
• 4 clove garlic cloves
• 1 tsp ground cumin
• 0.5 tsp dried oregano
• 0.25 tsp red pepper flakes
• 3 tbsp olive oil
• 3 tbsp vegetable oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup fresh cilantro
1. Thaw shrimp quickly by placing them in a colander under cold running water for 5 minutes. Once thawed, pat completely dry with paper towels — dry shrimp will sear better and not steam.
2. Peel the plantains by cutting off both ends, slicing along the skin lengthwise, and peeling it back. Cut the plantains into diagonal slices about 1/2 inch thick.
3. Mince the garlic cloves as finely as you can. In a bowl, whisk together orange juice, lime juice, minced garlic, cumin, oregano, red pepper flakes, olive oil, salt, and pepper. This is the mojo marinade. Add shrimp to the bowl and toss to coat. Set aside while you cook the plantains.
4. Heat vegetable oil in a large skillet over medium-high heat for 1–2 minutes until the oil shimmers. Add plantain slices in a single layer — do not crowd the pan. Cook 2–3 minutes per side until they are golden brown and caramelized at the edges. Transfer to a plate lined with a paper towel and sprinkle lightly with salt.
5. In the same skillet over medium-high heat, use a slotted spoon to add shrimp to the pan, leaving most of the marinade behind. Cook shrimp for 1–2 minutes per side — they are done when they curl into a 'C' shape and turn fully pink and opaque. Do not overcook or they become rubbery.
6. Pour the remaining mojo marinade into the pan and let it bubble for 60 seconds, stirring to coat the shrimp in the glossy sauce.
7. Plate shrimp alongside the fried plantains, then top everything with freshly chopped cilantro and an extra squeeze of lime if desired.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.