Caribbean Shrimp Bites
Shrimp with TostonesThe classic Caribbean combination of GOYA® Fried Plantains (Tostones) served with citrus-marinated shrimp comes alive in this fun and festive appetizer. Here, the shrimp soak up a quick lemon-cilantro marinade, and adorn freshly fried plantains to create party-perfect finger food. Sprinkle with avocado for a luscious touch.
Prep time: 10 min.
Total time: 20 min., plus marinating time
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 lb. medium shrimp, peeled and deveined (about 32 pieces)
½ cup GOYA® Lemon Juice
2 tbsp. GOYA® Extra Virgin Olive Oil
¼ cup packed fresh cilantro, finely chopped, divided
¼ red onion, finely chopped (about ¼ cup)
1 GOYA® Whole Pickled Jalapeño Pepper, finely chopped (about 1 tbsp.)
1 pkg. (16 oz.) frozen GOYA® Fried Plantains (Tostones), cooked according to package instructions
1 avocado, chopped
|1.||In medium saucepot over medium-high heat, bring 2 cups water to boil; season with Adobo. Add shrimp. Remove pot from heat; cover tightly. Set pot aside until shrimp are pink, about 3 minutes. Drain shrimp and rinse under cold water until cool; set aside.|
|2.||In large zip-top bag (or non-reactive container with lid), combine lemon juice, olive oil, 2 tbsp. cilantro, onions and jalapeño pepper; season with Adobo. Submerge shrimp in lemon mixture; seal bag and transfer to refrigerator. Chill until shrimp absorb flavor of marinade, at least 2 hours, or up to 24 hours.|
|3.||To serve, remove shrimp from marinade, reserving ¼ cup marinade. Arranged cooked plantains on serving platter. Evenly divide shrimp among plantains; drizzle with reserved marinade. Sprinkle shrimp bites with avocado and remaining cilantro.|