How can I store leftover tostones and salsa?

Store leftover tostones and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat tostones in an oven to retain crispiness.

Can I use ripe plantains instead?

For traditional tostones, green plantains are recommended for their starchy texture.

Can I make the salsa ahead of time?

Yes, the salsa can be prepared up to 1 day in advance. Keep it chilled in the refrigerator and add freshly cooked shrimp right before serving.

Are there any substitutions for coconut milk?

You can substitute coconut milk with a creamy dairy alternative like almond milk, though it will alter the traditional tropical flavor.

How can I make this dish spicier?

Increase the cayenne pepper in the marinade or add diced jalapeños to the salsa for extra heat.

Caribbean Plantain Tostones with Coconut Shrimp Salsa

Name: Caribbean Plantain Tostones with Coconut Shrimp Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Green plantains; Vegetable oil; Salt; Shrimp; Coconut milk; Lime juice; Red bell pepper; Cilantro; Salt and pepper; Olive oil; Garlic cloves; Ground cumin; Cayenne pepper

Crispy plantains topped with fresh and tropical coconut shrimp salsa

These vibrant Caribbean tostones topped with a delicious coconut shrimp salsa are a perfect combination of savory and sweet flavors.

1 h 10 min
4
Intermediate

Ingredients

For the Tostones

Green plantains

Vegetable oil

for frying

Salt

to taste

For the Coconut Shrimp Salsa

Shrimp

12 oz, peeled and deveined

Coconut milk

1 cup

Lime juice

from 1 lime

Red bell pepper

½ cup, diced

Cilantro

¼ cup, chopped

Salt and pepper

to taste

For the Marinade

Olive oil

1 tbsp

Garlic cloves

2, minced

Ground cumin

1 tsp

Cayenne pepper

¼ tsp

Preparation

Marinating the Shrimp

Combine ingredients

In a bowl, combine coconut milk, lime juice, olive oil, garlic, cumin, and cayenne pepper.

Coat shrimp

Add shrimp to the marinade, tossing to coat evenly.

Refrigerate

Cover and refrigerate for 30 minutes.

Preparing the Plantains

Slice plantains

Peel plantains and cut them into 1-inch slices.

Heat oil

Heat vegetable oil in a deep pan over medium-high heat.

Fry plantains

Fry the plantain slices for 3-4 minutes until golden; remove and let cool slightly.

Cooking Process

Second fry tostones

Flatten the fried plantains gently using the bottom of a glass or tostonera. Return them to hot oil and fry again for 1-2 minutes until crispy.

When flattening the plantains, do so gently to prevent breaking.

Cook shrimp

Heat a skillet over medium heat and cook marinated shrimp until pink and opaque, about 5 minutes.

Mix salsa

Combine cooked shrimp, diced red bell pepper, and chopped cilantro. Season with salt and pepper to taste.

Plating & Serving