Shrimp Stuffed Plantain Cups: A Crispy, Flavorful Appetizer

A Taste of the Tropics in Your Hand

I’ll never forget the first time I bit into one of these. It was at a bustling roadside eatery, the air thick with humidity and the sizzle of hot oil. I watched as the cook transformed simple, green plantains into golden, cup-shaped vessels, which she then filled with the most vibrant, spiced shrimp and a fresh avocado salsa. The first bite was a revelation—a perfect symphony of textures and temperatures. The shell was shatteringly crisp, giving way to the soft, steamy plantain within. Then came the tender, buttery shrimp, followed by the cool, creamy salsa with its bright kick of lime. It was a handheld masterpiece. I knew right then I had to recreate that magic at home. This recipe is my tribute to that perfect bite—a dish that’s impressive enough for a party but simple enough to satisfy a weeknight craving.

Why You’ll Love This

• An Unforgettable Appetizer: These cups are a guaranteed conversation starter at any gathering, combining familiar flavors in a unique, edible vessel.

• A Textural Dream: Experience the incredible contrast of the crispy, golden plantain shell with the tender, juicy shrimp and the creamy avocado salsa.

• Surprisingly Simple: While they look chef-crafted, the process is straightforward and broken down into easy-to-follow steps.

• Naturally Gluten-Free: This dish is a fantastic, flavorful option for those avoiding gluten, without any compromise on taste or texture.

My friend’s son, a legendary picky eater who believes ketchup is too spicy, shocked everyone at a summer barbecue. He eyed the platter of Shrimp Stuffed Plantain Cups with suspicion, but the golden, cup-like shape intrigued him. He tentatively took one, then another. Soon, he was on his third, declaring them “way better than chicken nuggets.” It was a quiet victory, celebrated with a knowing smile from across the table.

What Makes It Special

• Green Plantains: Unlike their sweet, ripe counterparts, green plantains are starchy and firm, making them the perfect structural base for a crispy, sturdy cup that holds its shape when fried.

• Buttery, Spiced Shrimp: The shrimp are sautéed in butter with garlic and a warm blend of cumin and a hint of cayenne, creating a deeply savory and aromatic filling.

• Fresh Avocado Salsa: This isn’t just a garnish; it’s a crucial component. The cool, creamy avocado and zesty lime juice cut through the richness of the fried plantain and shrimp, balancing every single bite.

Making It Happen

Let’s start by bringing our shrimp to life. Toss them with salt, black pepper, onion powder, cumin, and that touch of cayenne. In a pan over medium-low heat, melt the unsalted butter and add the minced garlic. Swirl it around just until it becomes fragrant—be careful not to let it brown, as we want its flavor gentle and sweet. Add the seasoned shrimp and cook them for just a few minutes per side, until they turn pink and opaque. Set them aside; they’ll be perfectly tender.

Now, for the star of the show: the plantain cups. Peel your green plantains—a task made easier by slicing off the ends and making a shallow slit down the length before peeling. Slice each plantain into four even chunks. In a heavy-bottomed pot or deep fryer, heat your canola oil to 375°F. You’ll need enough oil to completely submerge the plantain pieces. Fry them for about 3 minutes, just until they are pale golden. Remove them and let them drain on paper towels.

This is where the magic happens. While the plantain chunks are still warm, press each one in a lemon squeezer or plantain press to form a little cup. For an extra layer of flavor and crispness (a pro trick!), you can quickly dip each cup in a mix of diluted vinegar, salt, and a dash of hot sauce. Then, return them to the hot oil for a second fry, about 3-4 minutes, until they are deeply golden and irresistibly crispy. If you skip the dip, just give them a light sprinkle of salt.

While the cups cool slightly, make your avocado salsa. In a bowl, gently combine the diced avocado, tomato, red onion, jalapeño, and cilantro. Squeeze the fresh lime juice over everything, add a pinch of salt, and fold it all together.

Finally, the assembly. Arrange your golden plantain cups on a platter. Spoon the buttery shrimp into each one, top with a generous heap of the vibrant avocado salsa, and garnish with a spare shrimp and a cilantro leaf.

You Must Know

• Work with Warm Plantains: Press the plantains into cups while they are still warm from their first fry. If they cool completely, they can become difficult to shape and may crack.

• Control the Heat: When cooking the garlic for the shrimp, keep the heat on medium-low. Burnt garlic will turn the entire dish bitter.

• The Double Fry is Key: The first fry cooks the plantain through; the second fry at the cup stage creates that signature crispy, blistered texture.

• Avocado Last: Prepare the avocado salsa just before serving to prevent it from turning brown and mushy.

Serving Ideas

Serve these Shrimp Stuffed Plantain Cups immediately as a stunning appetizer. For a more substantial meal, pair them with a simple cilantro-lime rice and a black bean salad. A crisp, dry white wine like Sauvignon Blanc or a Vinho Verde complements the dish beautifully, or for a non-alcoholic option, a chilled glass of ginger beer works wonderfully.

Make It Different

• Spice Level: Adjust the heat by removing the seeds from the jalapeño or adding a diced serrano pepper for more kick.

• Protein Swap: Not a shrimp fan? Shredded, seasoned chicken or even black beans make a fantastic filling.

• Herb Variations: If cilantro isn’t your thing, fresh chopped parsley or mint would be lovely in the salsa.

• Baking Option: For a lighter version, you can brush the pressed plantain cups with oil and bake at 400°F until crispy, though the texture will be less blistered than the fried version.

Storage and Reheating

These are best enjoyed the day they are made. If you have leftover components, store the shrimp, plantain cups, and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the plantain cups in an air fryer or a 375°F oven for a few minutes to recrisp. The shrimp can be gently warmed in a pan. The avocado salsa is best made fresh.

Success Tips

• Choose plantains that are very green and firm for the best structure.

• Use a thermometer to monitor your oil temperature. If the oil is too cool, the plantains will absorb too much oil and be greasy; if it’s too hot, they will brown too quickly without cooking through.

• Have all your components—shrimp, salsa, garnishes—ready to go before you fry the plantain cups for the final time. This allows for immediate assembly and serving at the peak of crispness.

Frequently Asked Questions (FAQ)

Can I use yellow plantains?
I don’t recommend it for this recipe. Yellow plantains are much sweeter and softer, and they lack the starchy structure needed to form a sturdy, crispy cup.

My plantain cups cracked when I pressed them. What happened?
This can happen if the plantains are too cool or if they were not fried long enough during the first fry. Ensure they are warm and pliable when you press them.

Do I have to do the vinegar dip?
No, it’s optional. The dip adds a subtle tang and helps create a blistered, extra-crispy exterior. If you skip it, just season the cups with a little salt after frying.

Can I make the cups ahead of time?
You can fry the cups once, let them cool, and store them at room temperature for a few hours. Then, give them a quick second fry just before assembling to reheat and recrisp.

What’s the best way to peel a green plantain?
Slice off both ends. Make three or four shallow slits lengthwise along the natural ridges of the plantain. Use your thumb to pry up and peel back the sections of the tough skin.

Recipe Card

Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Category: Appetizer
Difficulty: Intermediate
Cuisine: Latin Fusion
Yield: 16-20 cups

Ingredients

• 1 pound large shrimp, peeled and deveined

• 1 tsp salt

• 2 tsp Black Pepper

• 2 tsp Onion Powder

• 1 tsp Cumin

• 1/4 tsp Cayenne Pepper

• 1 1/2 tbsp unsalted butter

• 2 tsp minced garlic

• 1 ripe avocado, diced

• 1 tomato, diced

• 1–2 jalapenos, diced

• 1/2 red onion, diced

• 1/4 cup chopped cilantro

• 1 lime, juiced

• 2 tsp garlic powder

• 4 green plantains

• Canola oil, for frying (about 4-6 cups, depending on pot size)

Instructions

1. Season the shrimp with salt, pepper, onion powder, cumin, and cayenne.

2. In a skillet over medium-low heat, melt butter. Add minced garlic and cook until fragrant (about 30 seconds). Add seasoned shrimp and cook for 2-3 minutes per side, until pink. Set aside.

3. Peel plantains and slice each into four even pieces.

4. In a heavy pot, heat 2-3 inches of oil to 375°F. Fry plantain pieces for 3 minutes until light golden. Remove and drain on paper towels.

5. While still warm, press each plantain piece in a lemon squeezer or plantain press to form a cup.

6. (Optional) Quickly dip each cup in a mixture of diluted vinegar, salt, and hot sauce.

7. Return cups to the hot oil and fry for a second time for 3-4 minutes, until deep golden brown and crispy. Drain on fresh paper towels and season lightly with salt if you skipped the vinegar dip.

8. In a medium bowl, combine diced avocado, tomato, red onion, jalapeño, cilantro, lime juice, and a pinch of salt to make the salsa.

9. To assemble, fill each plantain cup with the cooked shrimp and top with avocado salsa. Garnish with extra cilantro and serve immediately.

Notes

Serve these immediately! Fried green plantains are best served when freshly made. Leftover plantains lose their crispness and can become hard.

Allergy Info: Contains Shellfish. Gluten-Free, Dairy-Free (if butter is substituted with oil).

Nutrition (per cup, estimated): Calories: 120 | Fat: 6g | Carbs: 14g | Protein: 5g