Shrimp, Coconut And Plantain Soup Recipe

Name: Shrimp, Coconut And Plantain Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons of canola or vegetable oil; 1 onion, finely chopped; 2 scallions finely chopped; 3 garlic cloves, minced; 1 green bell pepper, seeded and finely chopped; 1/4 habanero chili, seeded and finely chopped or to your taste; 2 cups chopped tomatoes,; 2 large carrots, peeled and diced; 2 green plantains, peeled and diced; 1/2 teaspoon of ground cumin; 3 cups of water; 1 pound of large shrimp, shell on; Salt and freshly ground black pepper, to taste; 3 cans (14 oz) of coconut milk or more if necessary; Fresh cilantro, chopped

Servings: persons

2 tablespoons of canola or vegetable oil
1 onion, finely chopped
2 scallions finely chopped
3 garlic cloves, minced
1 green bell pepper, seeded and finely chopped
1/4 habanero chili, seeded and finely chopped or to your taste
2 cups chopped tomatoes,
2 large carrots, peeled and diced
2 green plantains, peeled and diced
1/2 teaspoon of ground cumin
3 cups of water
1 pound of large shrimp, shell on
Salt and freshly ground black pepper, to taste
3 cans (14 oz) of coconut milk or more if necessary
Fresh cilantro, chopped

1
Make the refrito: In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and saute until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft.
2
2. Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water.
3
3. Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells.
4
4. Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more.
5
5 Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls. Serve immediately.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons of canola or vegetable oil, 1 onion, finely chopped, 2 scallions finely chopped, 3 garlic cloves, minced, and more.

Yes, Shrimp, Coconut And Plantain Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp, Coconut And Plantain Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions