Caribbean Plantain Tostones with Coconut Shrimp Salsa
These vibrant Caribbean tostones topped with a delicious coconut shrimp salsa are a perfect combination of savory and sweet flavors.
Preparation
Get these tasks done before you start cooking.
Marinating the Shrimp
- 1
Combine ingredients
In a bowl, combine coconut milk, lime juice, olive oil, garlic, cumin, and cayenne pepper.
- 2
Coat shrimp
Add shrimp to the marinade, tossing to coat evenly.
- 3
Refrigerate
Cover and refrigerate for 30 minutes.
Preparing the Plantains
- 1
Slice plantains
Peel plantains and cut them into 1-inch slices.
- 2
Heat oil
Heat vegetable oil in a deep pan over medium-high heat.
- 3
Fry plantains
Fry the plantain slices for 3-4 minutes until golden; remove and let cool slightly.
How to Make Caribbean Plantain Tostones with Coconut Shrimp Salsa
Total time: 1 h 33 min · Yields 4 servings
- 1
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.
- 2
Cook shrimp
Heat a skillet over medium heat and cook marinated shrimp until pink and opaque, about 5 minutes.
- 3
Mix salsa
Combine cooked shrimp, diced red bell pepper, and chopped cilantro. Season with salt and pepper to taste.
Chef's Tips
Further reading
Frequently asked questions
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.
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