These Fried Plantain Cups were inspired by the street-side snacks and Sunday dinners of the Caribbean. Sweet, golden plantains form the base — a nod to the comfort food we grew up on — while spicy garlic-lime shrimp brings the heat of the coast. The creamy avocado salsa cools things down, and the pineapple-chili drizzle ties it all together with sweet island flair. Each bite is a blend of tradition and creativity — bold, beautiful, and unapologetically Caribbean.

Fried Plantain Cups with Spicy Shrimp & Avocado Salsa

Yield: 12 plantain cups | Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins
Perfect For: Appetizers, party platters, tapas, or Caribbean tapas-style spreads.

For the Plantain Cups:

• 3 large ripe (but firm) plantains

• Vegetable oil, for frying

• Pinch of salt

• Mold or shot glass (for shaping)

For the Spicy Garlic-Lime Shrimp:

• 12 medium shrimp, peeled & deveined

• 2 garlic cloves, finely minced

• ½ tsp smoked paprika

• ½ tsp chili flakes or Caribbean pepper sauce

• Zest + juice of 1 lime

• 1 tbsp olive oil

• Salt to taste

For the Avocado Salsa:

• 1 ripe avocado, diced

• ¼ cup diced mango or tomato

• 1 tbsp red onion, minced

• 1 tbsp chopped cilantro

• Juice of ½ lime

• Salt & black pepper to taste

Optional Pineapple-Chili Drizzle:

• ¼ cup pineapple juice

• 1 tsp honey or agave

• ¼ tsp chili powder or hot sauce
  (Simmer until syrupy)

Instructions:

1. Make the Plantain Cups:

• Peel plantains and slice into 2-inch chunks.

• Fry in oil at 350°F for about 3–4 minutes until golden but not too soft.

• Remove and press each piece into a cup shape using a small cup or tostonera with cup insert.

• Return to oil and fry again until crisp (about 2–3 mins). Drain on paper towels and lightly salt.

2. Prepare the Shrimp:

• In a bowl, toss shrimp with garlic, paprika, chili, lime juice + zest, olive oil, and salt.

• Sauté over medium-high heat for 2–3 mins per side until pink and cooked through. Set aside.

3. Mix the Avocado Salsa:

• Gently combine avocado, mango or tomato, onion, cilantro, lime juice, salt, and pepper. Chill until ready to use.

4. Make the Pineapple-Chili Drizzle (optional):

• Simmer pineapple juice, honey, and chili powder in a small saucepan for 5–7 mins until slightly thickened.

5. Assemble the Cups:

• Spoon a bit of avocado salsa into each plantain cup.

• Top with one spicy shrimp.

• Drizzle with pineapple-chili glaze and garnish with a cilantro leaf or microgreens.