To make the plantain cups, peel the green plantains, and cut into 2-inch thick slices.
Heat the oil in a medium-sized pot and place the cut plantains inside the oil and fry for about 3-4 minutes until they are golden. Remove them and place them on a plate lined with paper towel.
Using a lemon juicer, squeeze the chunks of each plantain to form them into cups. Add them back to the oil and fry for about 3 minutes, until golden brown.
Remove and place them on a plate lined with paper towel and sprinkle with a little salt and garlic powder.
To make the shrimp, season with ½ tsp salt.
In a large skillet over medium-high heat, add 2 tbsp olive oil and cook shrimp until it is pink but slightly undercooked, about 2 minutes per side (you will finish cooking it in the sauce later.) Transfer to a plate and set aside, leaving as much oil in the pan as possible.
Add garlic and crushed red pepper and sauté until fragrant, about 1 minute. Add wine and let reduce by half, about 2 minutes.
Add the butter and stir until the butter is melted and the sauce is thickened, about 4-5 minutes more.
Add the shrimp back into the pan and toss to coat until the shrimp is fully cooked about 2-3 minutes, depending on their size. Remove from flame and add salt to taste.
Serve by adding the shrimp and sauce into the cups.
Garnish with freshly squeezed lime juice and cilantro.