Grilled Shrimp Skewers and Plantains

Plantains don’t have to be fried! Ripe ones (yellow with black spots) taste great grilled.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill

1/2 small shallot, finely chopped

1 tablespoon red wine vinegar

1/2 cup chopped fresh cilantro (leaves and tender stems)

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

Pinch of red pepper flakes

Kosher salt and freshly ground pepper

1 1/2 pounds peeled and deveined jumbo shrimp

2 Cubanelle chile peppers, seeded and cut into 1-inch pieces

3 ripe plantains, peeled and halved lengthwise


  1. Preheat a grill to medium high. Lightly oil the grill grates. Combine the shallot and vinegar in a small bowl; let sit 5 minutes. Add the cilantro, cumin, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and stir to dissolve the salt. Stir in 3 tablespoons olive oil.
  2. Toss the shrimp and Cubanelles with 1 tablespoon of the cilantro sauce and 1 tablespoon olive oil; season with salt and pepper. Thread onto 8 long skewers. Brush the plantains with the remaining 1 tablespoon olive oil.
  3. Arrange the plantains and shrimp skewers on the grill. Cook the plantains until lightly charred, 2 to 3 minutes per side; cook the shrimp skewers until opaque, 3 minutes per side. Cut the plantains into bite-size chunks. Divide the shrimp skewers and plantains among plates. Drizzle the skewers with the remaining cilantro sauce.