Puerto Rican FoodPuerto Rican Shrimp and Coconut Rice Skillet with Sweet Peppers and Crisp Plantain Chips
An original Puerto Rican-inspired skillet featuring seasoned shrimp, rice simmered in light coconut milk, sofrito with sweet peppers, tender pigeon peas, and a touch of lime, finished with crisp plantain chips for texture.
Ingredients
- 450 g large shrimp, peeled and deveined (without cola if preferred)
- 300 g medium-grain rice (enjuagado)
- 400 ml coconut milk (without sugar)
- 360 ml chicken or vegetable broth (low sodium)
- 150 g cooked pigeon peas (escurridos si son of lata)
- 1 unit green plantain (for chips crujientes)
- 120 g yellow onion (chopped small)
- 90 g sweet peppers (without semillas, chopped)
- 100 g red bell pepper (chopped en cubitos)
- 18 g garlic (chopped)
- 15 g fresh cilantro (chopped, divided)
- 30 g tomato paste
- 40 g green olives stuffed with pimento (sliced)
- 16 g capers (escurridas)
- 45 ml olive oil (divided)
- 2 g dried oregano
- 1 g ground cumin
- 2 g smoked paprika
- 6 g salt (or to taste, divided)
- 1 g black pepper (or to taste)
- 1 unit lime (zest and juice)
- 240 ml cold water (for remojar the plátano)
- 500 ml vegetable oil for frying (approximate, for the chips)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a bowl, season the shrimp with 1 tablespoon olive oil, cumin, smoked paprika, half of the garlic, 1/2 teaspoon salt, black pepper, and lime zest. Mix well and let rest for 10 minutes in the refrigerator.
- 2
2. Peel the green plantain and slice it very thin. Place the slices in a bowl with the cold water and a pinch of salt for 10 minutes. Drain and dry very well with kitchen towels.
- 3
3. In a medium pot or deep skillet with a lid, heat 1 tablespoon olive oil over medium heat. Add the onion, sweet peppers, red bell pepper, and the remaining garlic. Cook for 4 to 5 minutes, until softened.
- 4
4. Add the tomato paste, oregano, olives, and capers. Cook for 1 minute, stirring so the tomato paste caramelizes slightly.
- 5
5. Stir in the rinsed rice and cook for 1 minute to coat it with the sofrito. Pour in the coconut milk and broth. Add 1/2 teaspoon salt and half of the chopped cilantro. When it reaches a gentle boil, reduce to low, cover, and cook for 18 to 20 minutes until the rice is almost tender.
- 6
6. While the rice cooks, heat the vegetable oil for frying in a small skillet to 350 °F / 175 °C. Fry the plantain slices in batches for 1 to 2 minutes, until golden and crisp. Remove and drain on paper towels; season with a pinch of salt.
- 7
7. When the rice is almost done, add the cooked pigeon peas and gently mix. Cover again and cook 5 more minutes over low heat.
- 8
8. In another large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until pink and just firm.
- 9
9. Add the lime juice to the shrimp, toss quickly, and transfer them, along with any juices, to the rice skillet. Fold in gently so the rice does not break.
- 10
10. Turn off the heat, sprinkle with the remaining cilantro, and let the skillet rest covered for 5 minutes. Serve hot with the crisp plantain chips on top or on the side.
Chef tips
For fluffier rice, let the skillet rest covered for the full 5 minutes before mixing. Dry the plantain very well before frying so the chips turn out crisp.
Substitutions
You can use diced chicken instead of shrimp, adjusting the cooking time until it reaches a safe internal temperature of 165 °F / 74 °C. If you cannot find pigeon peas, use green peas for a different but tasty variation.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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