Caribbean Shrimp Fried Plantains

Name: Caribbean Shrimp Fried Plantains
Prep time: 10M
Total time: 20M
Yield: 6 Servings
Cuisine: Caribbean
Ingredients: 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® Jalapeño Peppers, finely chopped (about 1 tbsp.); 1 pkg. frozen GOYA® Fried Plantains (Tostones), cooked according to package instructions; 1 avocado, chopped

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<h2 class="subheader">Shrimp with Tostones</h2> 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.

Total Time

20m

Prep Time:10m

Yields:6 Servings

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Ingredients

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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1 lb.

medium shrimp, peeled and deveined (about 32 pieces)

½ cup

GOYA® Lemon Juice

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2 tbsp.

GOYA® Extra Virgin Olive Oil

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¼ cup

packed fresh cilantro, finely chopped, divided

red onion, finely chopped (about ¼ cup)

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

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1 pkg.
(16 oz.)

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

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avocado, chopped

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Directions

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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.