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Plantain Cups with Shrimp and Avocado Salad

A delicious appetizer featuring fried plantain cups filled with a vibrant shrimp and avocado salad.

Course Appetizer
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Author Delish D'Lites

Ingredients

  • 1 pound cooked medium shrimp peeled and deveined
  • 1 ripe Hass avocado diced
  • 1 large tomato or 2 plum tomatoes diced
  • 1/2 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeno seeded and finely diced
  • 2 tablespoon red wine vinegar or lime juice
  • 1 tablespoon olive oil
  • Salt & Pepper
  • 4 green plantains
  • Canola oil for frying

Instructions

  1. For the shrimp and avocado salad, combine all the ingredients except the green plantains and canola oil. Refrigerate while you make the plantain cups.
  2. To peel the plantain, cut the ends off. Then make a cut all the way down the length of the plantain.
  3. Use the edge of your knife to pry the skin away from the plantain flesh inside. Continue this process until you have a peeled plantain.
  4. Cut the peeled lantain into 3" pieces. If the piece fits snugly into the lemon squeezer, then it's the perfect size. If your squeezer is smaller, cut the plantain into smaller pieces.
  5. Fry the plantain pieces at 350 degrees F until they're golden brown (about 5-6 minutes). If you can slide a knife easily into the plantain, then it's cooked. Make sure not to undercook them, or they will fall apart when you press them into the cup shape. Drain the plantain chunks.
  6. Rub some oil inside the lemon squeezer to prevent the cup from sticking. Place the fried plantain piece into the lemon squeezer. Press down all the way to form a cup. Gently pry the cup out of the lemon squeezer.
  7. Raise the heat up to 375 degrees, and fry the cups for 3-4 minutes, until they're a deep golden brown, and crispy. Drain and season with a pinch of salt.
  8. Fill the fried plantain cups with the shrimp and avocado salad, and serve immediately.