Caribbean Shrimp Fried Plantains
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.
Total Time
20m
Prep Time:10m
Yields:6 Servings
Ingredients
1 lb.
<p><span>medium shrimp, peeled and deveined (about 32 pieces)</span></p>
½ cup
2 tbsp.
¼ cup
<p><span> packed fresh cilantro, finely chopped, divided</span></p>
¼
<p><span>red onion, finely chopped (about ¼ cup)</span></p>
1
GOYA® Green Pickled Jalapeño Peppers, finely chopped (about 1 tbsp.)
1 pkg.
(16 oz.)
frozen GOYA® Tostones – Fried Plantains, cooked according to package instructions
1
<p><span>avocado, chopped</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
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Caribbean Shrimp Fried Plantains
Prep Time: 10m
Total time: 20m
Yields: 6 Servings
<h2 class="subheader">Shrimp with Tostones</h2> <p>The classic Caribbean combination of GOYA® <a title="Fried Plantains (Tostones)" href="/en/products/frozen-ready-to-eat/plantains#fried-plantains">Fried Plantains (Tostones)</a> 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.</p>
Ingredients
1 lb.
<p><span>medium shrimp, peeled and deveined (about 32 pieces)</span></p>
½ cup
2 tbsp.
¼ cup
<p><span> packed fresh cilantro, finely chopped, divided</span></p>
¼
<p><span>red onion, finely chopped (about ¼ cup)</span></p>
1
GOYA® Green Pickled Jalapeño Peppers, finely chopped (about 1 tbsp.)
1 pkg. (16 oz.)
frozen GOYA® Tostones – Fried Plantains, cooked according to package instructions
1
<p><span>avocado, chopped</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
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