These crispy plantain cups filled with a refreshing shrimp and avocado salad are a vibrant, protein-packed appetizer that’s perfect for any occasion.
Rich in plant-based fiber from the plantains and heart-healthy fats from avocado, this dish is light yet satisfying.
Quick to prepare and visually impressive, it’s ideal for weeknight meals, entertaining guests, or effortless meal prep.
Plantain Cups with Shrimp Avocado Salad
Equipment
- 1 Knife
- 1 Cutting board
- 1 Frying pan or deep fryer
- 1 Lemon squeezer (or small mold for shaping cups)
- 1 Mixing Bowl
- 1 Slotted spoon or tongs
- Paper towels for draining
Ingredients
- 1 lb cooked medium shrimp peeled and deveined
- 1 ripe Hass avocado diced
- 1 large tomato or 2 plum tomatoes, diced
- ½ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- 1 jalapeño seeded and finely diced
- 2 tbsp red wine vinegar or lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
- 4 green plantains
- Canola oil for frying
Instructions
- Prepare the Shrimp and Avocado Salad: In a medium-sized mixing bowl, combine the peeled and deveined cooked shrimp, diced avocado, diced tomatoes, finely chopped red onion, cilantro, and jalapeño. Drizzle with red wine vinegar (or lime juice) and olive oil. Gently toss all the ingredients together until well coated. Season lightly with salt and freshly ground black pepper. Cover the bowl and refrigerate while preparing the plantains to allow the flavors to meld.
- Peel the Green Plantains: Start by cutting off both ends of each plantain. Make a lengthwise slit along the peel without cutting into the flesh. Using the edge of your knife, carefully pry the skin away from the flesh in sections. Continue peeling until all the skin is removed. Take your time to avoid tearing the plantain.
- Cut Plantains Into Fryable Pieces: Slice the peeled plantains into pieces approximately 3 inches long. The pieces should be slightly thicker than a coin but not too bulky. A good test is to see if they fit snugly inside a lemon squeezer or a small cup mold—if they do, they are perfect for forming cups later. Adjust the size as needed.
- First Frying: Cook Plantain Chunks: Heat canola oil in a deep pan or fryer to 350°F (175°C). Carefully add the plantain pieces in batches, making sure not to overcrowd the pan. Fry them for 5–6 minutes, or until they turn a light golden brown. Test doneness by gently inserting a knife into the center—it should slide in easily. Remove the plantains with a slotted spoon and drain them on paper towels. This initial frying partially cooks the plantains so they hold their shape during the next steps.
- Shape Plantain Cups: Lightly brush the inside of a lemon squeezer or small cup mold with a thin layer of oil to prevent sticking. Place one fried plantain piece inside and press down gently but firmly to form a cup shape. Carefully pry the formed cup out of the mold and set it aside on a clean plate. Repeat this process with the remaining plantain pieces.
- Second Frying: Achieve Crispy Cups: Increase the oil temperature to 375°F (190°C) for a crispier finish. Gently place the shaped plantain cups into the hot oil, one or two at a time. Fry for 3–4 minutes, turning if needed, until the cups achieve a deep golden-brown color and a crisp exterior. Remove carefully and place on paper towels to drain excess oil. Immediately season with a small pinch of salt while still hot.
- Assemble the Shrimp and Avocado Cups: Once the plantain cups are slightly cooled but still warm, spoon the prepared shrimp and avocado salad into each cup generously. Make sure each cup has a balanced combination of shrimp, avocado, tomato, onion, and cilantro for maximum flavor.
- Serve Immediately: Arrange the filled plantain cups on a serving platter. Serve immediately to maintain the crispiness of the plantain exterior. These vibrant appetizers are perfect for parties, casual gatherings, or as a light starter for weeknight meals.
- Optional Garnishing Tips: For added visual appeal and flavor, sprinkle extra chopped cilantro or a few small diced red peppers on top. You can also drizzle a tiny bit of extra lime juice or a touch of olive oil for shine and freshness. Serve with lime wedges on the side for a zesty finish.
Notes
- Use firm, green plantains for the best cup shape; overripe plantains will be too soft and difficult to mold.
- Adjust the jalapeño to your spice preference—remove seeds for mild heat or keep them for a spicier kick.
- Make sure the shrimp are cooked but not overcooked; they should remain tender and juicy.
- Fry plantains in batches to prevent the oil temperature from dropping, ensuring they cook evenly and become crispy.
- These cups are best served immediately after frying and filling, but you can prep components ahead for convenience.
Chef’s Secrets: Tips For Perfect Cups
To achieve perfectly crispy and sturdy plantain cups, it’s crucial to follow a two-step frying process.
The first fry softens the plantain and partially cooks it, while the second fry crisps the exterior.
Using a small mold or lemon squeezer ensures uniform shapes, and brushing the mold lightly with oil prevents sticking.
When forming the cups, press gently but firmly to maintain structural integrity.
Additionally, refrigerating the shrimp and avocado salad while preparing the plantains helps the flavors meld, and prevents the avocado from browning too quickly.
Serving Suggestions: Creative Presentation Ideas
These plantain cups are versatile and visually appealing.
Serve them on a decorative platter with lime wedges and extra cilantro for a pop of color.
For entertaining, pair with a crisp white wine like Sauvignon Blanc or a light beer.
They also make excellent finger food for parties or brunch gatherings.
For a more filling option, add a few small diced mango pieces to the shrimp and avocado salad for a tropical twist.
Storage Tips: Keep Flavors Fresh Longer
While these cups are best enjoyed immediately, you can prep ingredients in advance.
Store the shrimp and avocado salad in an airtight container in the refrigerator for up to 24 hours, but avoid mixing in avocado too early to prevent browning.
Plantain cups can be fried ahead of time and kept in a single layer on a baking sheet at room temperature for a few hours; reheat briefly in a hot oven to regain crispiness.
Avoid storing fully assembled cups, as the plantains will become soggy.
Frequently Asked Questions
1. Can I use ripe plantains instead?
Ripe plantains are sweeter and softer, which can make them difficult to shape into cups.
For best results, stick with firm, green plantains to maintain structure during frying.
2. Can I make this recipe vegetarian?
Absolutely! Substitute shrimp with roasted chickpeas, black beans, or a seasoned tofu mix to create a protein-rich, plant-based version while keeping the flavor vibrant.
3. How can I prevent the avocado from browning?
Toss avocado gently with lime or lemon juice and refrigerate until ready to serve.
Adding the avocado just before filling the cups also helps maintain its fresh green color.
4. Can I bake the plantain cups instead of frying?
Yes, for a lighter option, brush plantain pieces with oil and bake at 400°F (200°C) until golden and firm.
While baking won’t achieve the same crispiness as frying, it’s a healthier alternative.
5. Can I prepare these ahead for a party?
You can prep the plantains and shrimp-avocado salad in advance, but assemble the cups just before serving to keep the plantains crisp.
Fried cups can be kept in a warm oven for a short period, but avoid pre-filling them.
