- Cut off the ends of each plantain. Using a knife, cut gently through the skin, lengthwise, from top to bottom, making sure not to slice the fruit.
- Using your fingers, peel off the outer skin.
- Cut the plantain into 1-inch thick pieces.
- Fill a heavy-bottomed skillet about one-third of the way with a neutral oil like canola or avocado. Heat over medium heat to warm up.
- combine water, garlic, salt, and lime juice until salt dissolves in a large bowl. Set aside.
- Add the plantain slices to the warm oil and fry for 4 minutes on each side or until softened and golden. Transfer fried plantains to a paper towel-lined dish using a slotted spoon or tongs. Keep oil warm.
- Using the bottom of a glass or small plate, gently flatten each plantain to about a half-inch thick disk. Be careful not to smash them too thinly, or they might break.
- Dip the flattened plantains in the garlic-lime water for about 10 seconds. Remove and gently pat dry. Continue until all the plantains are coated with garlic-lime water.
- Place the flattened back into the warm oil to fry for about one minute per side or until crisp. Transfer fried plantains to a paper towel-lined dish using a slotted spoon or tongs.
- Top with grilled shrimp, fresh salsa, crema, and cilantro sauce! Enjoy!
- Place all the ingredients in a food processor or blender and process until smooth.
The oil should lightly bubble after adding the plantains. Work in batches, as necessary, to not overload the oil with plantains.