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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.
medium shrimp, peeled and deveined (about 32 pieces)
GOYA® Lemon Juice
packed fresh cilantro, finely chopped, divided
red onion, finely chopped (about ¼ cup)
GOYA® Jalapeño Peppers, finely chopped (about 1 tbsp.)
1 pkg. (16 oz.)
frozen GOYA® Fried Plantains (Tostones), cooked according to package instructions
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.
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.
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.
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