Shellfish Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're mostly yellow with black spots — starchy enough to hold their shape in the pan but sweet enough to caramelize beautifully in ghee. That golden crust you get from cooking them undisturbed in a hot skillet is the whole point, and it delivers serious flavor without a single complicated step. Smoked paprika, garlic, and a finishing squeeze of fresh lime juice pull everything together into something that feels way more restaurant-worthy than the ingredient list suggests. Fresh cilantro and flat-leaf parsley scattered on top at the end keep the herbs bright and aromatic rather than wilted and dull. This is the kind of side dish that disappears fast — sweet, savory, a little smoky, and just the right amount of garlicky. Every ingredient here is naturally free of shellfish and ocean-derived additives, so there's no label-scanning required, just straightforward whole-food cooking. Serve it alongside grilled chicken, eggs, or really anything that could use a bold, herby companion.
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Learn more →Ingredients
4 servings
- 2 large ripe yellow plantains (peels mostly yellow with some black spots)
- 2 tbsp ghee
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lime juice (from about ½ lime)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Peel the plantains and slice them on the diagonal into 1/2-inch rounds. Pat the slices dry with a paper towel.
- 2
Melt the ghee in a large (12-inch) skillet over medium heat until shimmering. Add the plantain slices in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown.
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