Inspired by Caribbean and Latin street-food flavors, these vibrant shrimp tacos combine succulent, spice-kissed shrimp with caramelized sweet plantains, a crisp tropical slaw, and a bright lime crema. The dish balances sweet and savory notes and comes together quickly—perfect for an easy weeknight meal with bold flavor.
I love highlighting fresh fruit, herbs, and warm spices in unexpected ways. Here, ripe plantains and a citrusy slaw brighten the spice on the shrimp, creating a lively contrast in every bite. Using frozen plantains shortens prep time, and shrimp cook in minutes, so you get a colorful, restaurant-worthy taco without a long cook time.
Featured Ingredients
A few key ingredients make this recipe sing. Quantities appear in the recipe section below.
Shrimp: Extra-jumbo shrimp give a meaty bite that cooks quickly. They’re seasoned with cumin, smoked paprika, cayenne, and lime zest for a warm, slightly spicy profile. Removing tails before cooking makes assembly easier.
Sweet plantains: Frozen maduros (ripe plantains) are convenient and bake up caramelized and tender, contributing natural sweetness that offsets the spiced shrimp.
Tropical slaw: A bright slaw of cabbage, fruit, peppers, onion, and cilantro tossed in citrusy dressing adds crunch, color, and refreshment against the richer components.
Flour tortillas: Eight-inch flour tortillas warm quickly in a dry pan, stay pliable, and hold the fillings well. Choose your preferred variety to keep the tacos lighter if desired.
Lime crema: A simple mix of sour cream, mayonnaise, lime juice, and zest brings tang and creaminess that ties the shrimp, plantains, and slaw together. Use light versions of dairy if you prefer.
A Quick Look at Preparation
How to Make Spicy Shrimp Tacos with Sweet Plantains
This overview summarizes the method. See the recipe below for full measurements and detailed steps.
Begin by whisking the lime crema and chilling it while you prepare other components.
Bake the plantains until caramelized, then slice them into bite-sized pieces.
Warm the tortillas in a dry skillet so they’re flexible and lightly toasted.
Toss shrimp with oil, spices, and lime zest, then sear them briefly in a hot skillet until just opaque.
Assemble each taco with slaw, shrimp, plantain pieces, and a drizzle of lime crema. Garnish with scallions and a squeeze of lime if you like, and serve immediately.
More Caribbean and Latin-Inspired Favorites
If you enjoy the bold flavors here, try other dishes that pair sweet fruit and bright herbs with savory proteins. Think pork with pineapple or grilled steak topped with a fresh herb sauce for similar contrasts of sweet, spicy, and acidic elements.
Spicy Shrimp Tacos with Sweet Plantains
Ingredients
Shrimp
- 24 extra-jumbo shrimp, peeled and deveined, tails removed
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Zest of 1 lime
- Salt and freshly ground black pepper, to taste
Lime Crema
- 1/2 cup sour cream
- 1 tablespoon mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon lime zest
- Salt, to taste
Tacos
- 1 batch tropical slaw (see recipe for ingredients)
- 8 flour tortillas (8-inch)
- 11 ounces frozen sweet plantains (1 package)
- Thinly sliced scallions, for garnish (optional)
Instructions
- In a small bowl, whisk together sour cream, mayonnaise, lime juice, and zest. Season with salt and chill until ready to serve.
- Prepare the plantains according to package directions (typically bake at 350°F for 10–15 minutes, flipping once) until lightly browned and caramelized. Slice into bite-sized pieces.
- Toast the tortillas in a dry skillet over medium-high heat and set aside.
- Toss the shrimp with vegetable oil, cumin, smoked paprika, cayenne, lime zest, salt, and pepper. Cook in a hot skillet over medium-high heat until pink and opaque, about 1½–2 minutes per side.
- Assemble tacos by layering tropical slaw on each tortilla, then topping with three shrimp and some plantain pieces. Drizzle with lime crema, garnish with sliced scallions if desired, and serve immediately.
Notes
Make-Ahead Tips
The lime crema can be made up to two days ahead and refrigerated. The slaw can be prepared a few hours in advance to let flavors meld. For best texture, cook shrimp just before serving; you may toss them with seasonings ahead of time.
Storage Tips
Assembled tacos are best eaten immediately. Store components separately in airtight containers for up to two days and reheat shrimp and plantains before serving.
Nutrition
Serving: 1 taco • Calories: 281 • Total Fat: 9 g • Cholesterol: 95 mg • Sodium: 878 mg • Carbohydrates: 36 g • Fiber: 3 g • Sugar: 17 g • Protein: 14 g
Nutrition information is an approximation.