Caribbean shrimp bites

Cuban recipes

Seafood

Appetizer

Easy

20'

The classic Caribbean combination of GOYA® Tostones-Patacones (fried plantains) served with citrus-marinated shrimp comes to life in this fun and festive appetizer. Here, the shrimp are infused with a quick marinade made from lime and cilantro. They also garnish the freshly fried tostones to create a delicious appetizer or a perfect snack. Add avocado for an exquisite touch.

Ingredients Preparation Share

Ingredients

Necesary

1 pinch of Adobo with GOYA pepper
2 spoon of Único Olive Oil
170 grams of GOYA Coriander Paste
1 unit of Picked Jalapeno peppers
1 package of GOYA Tostones Chips
450 grams shrimps
1 cup lemon juice
0.75 red onion
1 whole avocado

Necesarios

Preparation

In medium saucepan over medium-high heat, bring 2 cups water to boil. Season with Adobo and add shrimp. Remove pan from heat and cover tightly. Set pot aside until shrimp are pink, about 3 minutes. Using a colander, squeeze excess water from shrimp and rinse with cold water until cool. Set aside.
In a large zip-top bag (or container with a lid), combine lime juice, olive oil, 2 tablespoons cilantro, onion and jalapeño, and season with Adobo. Dip shrimp in lime mixture, seal bag and place in refrigerator. Chill until shrimp absorb flavour of marinade, minimum 2 hours, maximum 24 hours.
To serve, remove shrimp from marinade, reserving ¼ cup of marinade. Place the cooked tostones on a serving platter. Divide shrimp among tostones; drizzle with reserved marinade. Add chopped avocado to shrimp and remaining cilantro.