• 2-3 green plantains
  • 1 dozen shrimp, peeled and deveined
  • 1 ripe avocado, diced
  • 1/4 cup cherry tomatoes, diced
  • 1 jalapeño, small dice
  • 1 garlic clove, minced
  • 1/4 cup red onion, chopped
  • 1 tablespoon chopped cilantro
  • 3 tablespoons lime juice
  • 1/2 teaspoon cumin powder
  • Salt and pepper, to taste
  • Vegetable or canola oil for frying


  1. Season shrimp with salt, pepper and cumin powder. Cook in a lightly oiled skillet. Then place in a bowl, along with avocado, tomatoes, jalapeño, garlic, red onion, cilantro and lime juice. Mix well and chill in the fridge.
  2. Peel and slice plantains into 3-inch chunks. Fry in 350F oil until slightly golden, but not browned, for about 4-5 minutes.
  3. Immediately place one fried plantain chunk each in a greased muffin pan well. Using a pestle or shot glass, gently press to form a cup.
  4. Fry again until golden brown. Drain on paper towel, and lightly season with salt.
  5. Immediately fill the cups with the shrimp mixture and serve.