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Camarocado (Shrimp in Avocado) in Plantain Cups

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

10-15 minutes


6 people


  • Portuguese Cobrancosa Extra Virgin Olive Oil for frying
  • salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 3 Tablespoons lime juice
  • 1/4 cup cherry tomatoes, diced
  • 1 jalapeño, diced
  • 1/4 cup red onion, chopped
  • 1 Tablespoon chopped cilantro
  • 1 dozen shrimp, peeled and deveined
  • 1 ripe avocado, diced
  • 2-3 green plantains


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