Fried Plantain Cups with Shrimp Cocktail

by Keesha
Keesha’s Fried Plantain Cups with Tropical Shrimp Cocktail

If you are looking for the perfect Snack for your next party then you will not be disappointed in these delicious and simple Plantain Cups. With the sweetness of the plantains, the lightness of the shrimps, the creaminess of the avocado and the crunch of the cucumber, radishes, beets and corn, you are going to be crowned chef extraodinaire!

Now, if you are looking to up the health factor of your snack ensure you use fresh and purely organic ingredients which you can easily acquire from your local food store or fresh foods market. The easiest way to go about this recipe is to prepare all your ingredients, that is, chop everything that needs chopping and set aside. Don’t let the length of the instructions scare you, this is one of the tastiest and simplest recipe you are ever going to prepare.

This recipe is best enjoyed fresh so only prepare the amount you are going to eat once. You can either half the recipe, if you are serving fewer people or double, triple … the recipe depending on how many people you will be serving.


  • 4 Plantains
  • 200g Shrimps
  • 1 Avocado
  • 4 Baby Cucumbers
  • 5 Radishes
  • 3 Baby Beetroots
  • 2 Corncobs



Peel the plantains and cut them into 3 to 4 slices each. Heat the vegetable oil for frying at medium temperature.


Fry each piece until it is golden brown all over. It is very important that they are well cooked on the inside, otherwise they will break when squeezing them.


Take them out of the oil and start squeezing the pieces with the bottom of a small bottle, a muffin tin, a lemon squeezer or a professional cup former. On the video below you will see how I used a little bottle.


Then put all cups back into the hot vegetable oil, again frying at medium heat until all sides are golden brown.


Take them out of the oil and either put them in the oven at medium heat until the filling is ready or let them cool down (you can eat them hot or cold).


Heat some vegetable oil in a frying pan at low heat. Add the shrimps and fry them for 4 to 5 minutes. Season them with salt, pepper and chili. Add some lemon juice for the taste.


Cook the Beetroot and Corn in boiling water until cooked thoroughly.


Cut the avocado, cucumber, radishes, beetroot and corn in small pieces. Mix everything in a large bowl and add the dressing. Mix again.


Now fill up the plantain cups and garnish them with basil and Persil to give it the last touch.


Serve immediately.

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