Caribbean Shrimp Fried Plantains

Caribbean Shrimp Fried Plantains
Caribbean Shrimp Fried Plantains

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La Cocina Goya

Shrimp with Tostones

The 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.

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1 lb.

medium shrimp, peeled and deveined (about 32 pieces)

¼ cup

packed fresh cilantro, finely chopped, divided


red onion, finely chopped (about ¼ cup)


GOYA® Jalapeño Peppers, finely chopped (about 1 tbsp.)

1 pkg. (16 oz.)

frozen GOYA® Fried Plantains (Tostones), cooked according to package instructions


avocado, chopped

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Step 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.

Step 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.

Step 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.

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Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 20

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