Tostones with Grilled Shrimp, Creamy Chimichurri and Mango Salsa

I love tostones. They're delicious. They're crunchy and they remind me of a better version of chips. But I don't eat out that much so I rarely have them. I was looking at some green plantains at the grocery store the other day and suddenly I found myself buying them and dreaming about making tostones when I got home. I wanted to make some sauces to go with them and then I decided I'd add a little protein via shrimp and the next thing I knew I had this beautiful appetizer. I will be making these for any and every party I'm invited to because they turned out better than I even imagined. And don't be intimidated, they're actually super easy to make. Here are step by step instructions on how to fry green plantains:

Heat the coconut oil in medium pot to 325F. I suggest using a thermometer and keeping it there, if the coconut oil gets too hot the tostones will burn.

Using a knife cut a shallow line down the length of the plantain, not cutting into the fruit, then peel the skin off.

Cut the plantains into 1 1/2 inch chunks (about 5 pieces per plantain).

Using tongs add the plantains to the oil, turning and cooking for 3-4 minutes. You can cook them in batches to keep the temperature from dropping drastically. Keep an eye on the temperature and adjust the heat up and down accordingly. 

Remove the plantains and place them on a baking sheet lined with a paper towel.

Find something to smash the plantains with. Anything with a flat surface will work. I used a mason jar. Place each plantain between 2 pieces of parchment paper and smash down until they're about 1/4 inch thick.

Raise the temperature of the coconut oil to 350F. Working in batches return the plantains to the oil and cook for about 4-5 minutes, or until they're golden and crispy.

Transfer to a cooling rack and sprinkle with salt.

Prepare the shrimp, creamy chimichurri and mango salsa (all recipes below).

Tostones with Grilled Shrimp, Creamy Chimichurri and Mango Salsa
Prep 30 min
Cooking 30 min
Makes 10 tostones

For the tostones:

  • 2 green plantains
  • 3 cups coconut oil (I buy a large tub of Nutiva on Amazon, it's a lot cheaper)
  • Salt

For shrimp:

  • 1/2 lb shrimp, peeled and deveined 
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1/2 tbsp fresh cilantro, chopped
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1 tsp red pepper flakes
  • pinch of salt

For the creamy chimichurri:

  • 1/2 cup fresh cilantro 
  • 1/4 cup fresh parsley 
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 tbsp white wine vinegar
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/3 cup mayonnaise (I suggest the Primal Kitchen Mayo)
  • 1/2 avocado

For the mango salsa:

  • 1 mango, diced
  • 1/4 red onion, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 jalapeno, diced
  • 1 tbsp lime juice
  • pinch of salt

INSTRUCTIONS

For the tostones:

  1. Heat the coconut oil in medium pot to 325F. I suggest using a thermometer and keeping it there, if the coconut oil gets too hot the tostones will burn.
  2. Using a knife cut a shallow line down the length of the plantain, not cutting into the fruit, then peel the skin off
  3. Cut the plantains into 1 1/2 inch chunks (about 5 pieces per plantain)
  4. Using tongs add the plantains to the oil, turning and cooking for 3-4 minutes. You can cook them in batches to keep the temperature from dropping drastically. Keep an eye on the temperature and adjust the heat up and down accordingly. 
  5. Remove the plantains and place them on a baking sheet lined with a paper towel
  6. Find something to smash the plantains with. Anything with a flat surface will work. I used a mason jar. Place each plantain between 2 pieces of parchment paper and smash down until they're about 1/4 inch thick.
  7. Raise the temperature of the coconut oil to 350F. Working in batches return the plantains to the oil and cook for about 4-5 minutes, or until they're golden and crispy.
  8. Transfer to a cooling rack and sprinkle with salt

For the shrimp:

  1. In a large bowl whisk together the lime juice, olive oil, cilantro, honey, garlic, red pepper flakes and salt
  2. Add the shrimp and toss until fully coated
  3. Marinate for 15-30 minutes
  4. I cooked the shrimp in my countertop T-fal OptiGrill, but you can also sauté them on a stove top. If you're going to sauté them, add them to a pan over medium heat and cook for 4 to 5 minutes.

For the creamy chimichurri:

  1. Add all ingredients to a food processor and blend until smooth

For the mango salsa:

  1. Add all ingredients to a bowl and mix

PIN IT HERE!