Shrimp and Plantain Wrap
A vibrant Caribbean-inspired wrap featuring pan-fried shrimp seasoned with cumin and smoked paprika, crispy fried plantain slices, creamy avocado, fresh cilantro, and a bright lime crema sauce, all wrapped in warm flour tortillas. This quick, one-pan meal brings tropical flavors to your table in less than an hour.
Steps
Before you start
- Pat the shrimp dry with paper towels before cooking to ensure proper browning
- Choose ripe but firm plantains (yellow with some black spots); green plantains will be too starchy
- Have all ingredients prepped and arranged before you start cooking (mise en place)
- Use ripe but not overly soft avocados that yield gently to pressure
Prepare lime crema sauce
- In a small bowl, whisk together ½ cup sour cream, 2-3 tablespoons fresh lime juice, 1 minced garlic clove, and a pinch of salt.
- Taste and adjust the seasoning—it should be creamy, tangy, and slightly salty.
- Set aside until needed.
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Ready when: Creamy, well combined, and pale green-white in color
Tip: Make this first so the garlic flavor has time to meld into the crema
Prepare shrimp and vegetables
- Pat the shrimp completely dry with paper towels—moisture prevents proper browning.
- Peel the plantains by cutting off both ends, slicing the skin lengthwise in 3-4 places, and peeling away the thick skin.
- Slice them diagonally into ¼-inch-thick pieces.
- Halve the avocados, remove the pit, and slice the flesh lengthwise into thin pieces.
- Finely chop the cilantro.
- Arrange all prepped ingredients within reach of your cooking station.
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Tip: Mise en place (having everything ready) makes the cooking process smooth and prevents any components from overcooking
Cook plantain slices until golden
- Heat 3 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat until shimmering, about 2 minutes.
- Working in batches to avoid crowding, arrange plantain slices in a single layer.
- Let each batch cook undisturbed for 3-4 minutes until golden brown on the bottom, then flip carefully using tongs and cook another 3-4 minutes until the other side is golden and the flesh is tender throughout.
- Season lightly with salt.
- Transfer to a plate lined with paper towels.
- You may need 2-3 batches depending on skillet size.
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Ready when: Golden brown and caramelized on both sides; tender when pierced with a fork; slightly crispy edges
Tip: Don't move the plantains around the pan; let them develop a golden crust undisturbed on each side for the best flavor and texture
Cook seasoned shrimp until pink
- Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil.
- Once shimmering, add the 3 minced garlic cloves and stir for 30 seconds until fragrant.
- Add the shrimp in a single layer and sprinkle evenly with 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and a pinch each of salt and black pepper.
- Let them cook undisturbed for 2-3 minutes until the bottoms turn pink.
- Flip each shrimp and cook another 2 minutes until fully opaque throughout.
- In the last 30 seconds, squeeze about 1 tablespoon fresh lime juice over them and toss gently.
- Remove from heat immediately.
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Ready when: Shrimp are bright pink, opaque throughout, and curled slightly; internal temperature 145°F (63°C)
Tip: Shrimp becomes tough and rubbery if overcooked. Remove from heat as soon as they turn opaque—carryover heat will finish cooking them
Gently heat flour tortillas
- Wipe out the skillet if needed.
- Heat it over medium heat for about 1 minute.
- One at a time, place each flour tortilla directly on the skillet for about 15-20 seconds per side until warm and pliable.
- You'll see the tortilla begin to puff slightly and develop light brown spots.
- Stack the warmed tortillas on a plate and cover with a clean kitchen towel to keep them warm and soft.
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Ready when: Tortillas are warm, soft, and pliable; no longer cold or stiff
Tip: Warming the tortillas prevents them from cracking or tearing when you roll them, and makes them taste fresher
Fill and roll the wraps
- Place one warm tortilla on a cutting board.
- Spread 2-3 tablespoons of lime crema down the center, leaving about 2 inches on each end.
- Layer 5-6 pan-fried shrimp pieces, 3-4 plantain slices, a generous handful of avocado slices, and about 1 tablespoon chopped cilantro on top of the crema.
- Fold the bottom edge up about 2 inches, then fold in the left and right sides, and roll tightly from bottom to top, keeping the sides tucked in as you go.
- Transfer seam-side down to a serving plate.
- Repeat with the remaining 3 tortillas and fillings.
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Tip: Don't overfill or the wrap will tear. A modest, even layer of each component is better than piling everything in one spot
Serve with lime wedges
- Arrange the wraps seam-side down on a serving platter.
- Cut them diagonally if desired—this makes them easier to eat and shows off the colorful filling.
- Serve immediately while the shrimp and plantains are still warm, with lime wedges on the side so guests can squeeze extra brightness over their wraps as they eat.
Good to know
Tips
- Pat shrimp dry with paper towels before cooking—moisture prevents proper browning and causes them to steam instead of sear
- Use a plantain that is yellow with some black spots; this indicates ripeness and natural sweetness. Overripe, almost-black plantains will be too soft and fall apart during frying
- Don't overcrowd the skillet when pan-frying plantains or shrimp; work in batches if needed. Crowding causes them to steam rather than brown
- For extra heat and Caribbean flair, add a tiny pinch of Scotch bonnet pepper flakes or a dash of hot sauce to the lime crema or sprinkle over the cooked shrimp
Make ahead
The lime crema can be made up to 1 day ahead and refrigerated. Prepare the other components fresh just before cooking for the best texture and flavor.
Storage & reheating
These wraps are best served immediately while warm. Leftover components can be stored separately in airtight containers in the refrigerator for up to 2 days. Do not assemble wraps ahead, as the tortillas will become soggy. To reheat cooked shrimp and plantains, warm gently in a skillet over medium heat for 2-3 minutes.
Substitutions
- sour cream → Greek yogurt or crème fraîche. Greek yogurt will be tangier and less rich; crème fraîche is creamier. Use the same amount.
- flour tortilla → Cassava wraps or large butter lettuce leaves. Cassava wraps are more traditionally Caribbean and sturdier; lettuce leaves are lower-carb but more delicate and won't hold as much filling.
- large shrimp (16/20 per pound) → Large sea scallops or mahi-mahi cubes. Scallops cook 2 minutes per side; fish chunks cook 3-4 minutes per side. Do not overcook or they become tough.
- avocado → Thinly sliced cucumber or mashed plantain. Cucumber adds crunch and lightness; mashed plantain doubles down on Caribbean flavor and adds more body to the wrap.
