Plantain Nachos - Shrimp Recipe

Peel the plantains: trim both ends, slice lengthwise through the skin and peel. Using a sharp knife or mandoline, slice plantains into 1/8" (3 mm) thick rounds or slightly diagonal thin slices for larger chips.

Heat oil in a heavy skillet or deep pan to 350°F (175°C). If you don’t have a thermometer, oil should shimmer but not smoke.

Fry plantain slices in batches, being careful not to overcrowd the pan. Fry 1–2 minutes per side until golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray.

While still warm, sprinkle with 1 tsp salt. Let cool to room temperature so they crisp further. Keep warm in a low oven (200°F/95°C) if preparing ahead.

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tbsp olive oil, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Heat a large skillet over medium-high heat. When hot, add the shrimp in a single layer (work in two batches if necessary) and cook 1–2 minutes per side until opaque and just cooked through. Remove from heat and set aside. Do not overcook.

Combine diced tomatoes, red onion, minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt in a bowl. Stir and let sit 10–15 minutes at room temperature to marry flavors. Taste and adjust salt or lime as needed.

In a small bowl whisk together 1/2 cup sour cream, 1/4 cup Greek yogurt, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp lime zest and 1/4 tsp salt. If the crema is too thick, whisk in up to 1 tsp hot water to reach a drizzleable consistency.

Arrange chips

On a large ovenproof platter or baking sheet, arrange the plantain chips in an even single layer with slight overlap, leaving room for toppings.

Top with cheese

Scatter 1 cup shredded Mexican blend cheese evenly over the chips, covering most of the surface but leaving some chips exposed for crispness.

Add shrimp

Distribute the cooked shrimp evenly across the cheesy chips.

Melt cheese

Place the platter under a preheated broiler on high for 1–2 minutes, watching carefully, until the cheese is melted and bubbly. Alternatively, bake at 425°F (220°C) for 3–5 minutes.

Remove from oven. Spoon pico de gallo across the top in small mounds. Drizzle cilantro-lime crema over everything (use a spoon or squeeze bottle for even coverage).

Garnish with extra cilantro leaves and serve with lime wedges on the side for squeezing.