Plantain Cups with Shrimp Avocado Salad
Crispy fried plantain cups are stuffed with a refreshing shrimp and avocado salad, making a colorful, protein-rich appetizer. High in fiber and healthy fats, this easy-to-make dish is perfect for quick weeknight snacks, elegant starters, or entertaining guests.
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.
