Shrimp Tostones with Sun-Dried Tomato Guacamole make a simple but elegant appetizer anytime of year. They are Paleo, Whole30, gluten-free and can serve a crowd. Bursting with flavor, they are sure to be a hit at your next gathering.
Tostones–twice fried green plantains–are a staple in Caribbean cuisine, and for good reason.
Crispy, fluffy, and delicious, they are a satisfying “safe starch” when you are on a Whole30 or following a Paleo diet (and even if you’re not).
While tostones can be served with a variety of different toppings, I love the combination of shrimp and guacamole.
This recipe features a little twist on traditional guac. Instead of fresh tomatoes, cilantro, and lime juice it uses sun-dried tomatoes, basil, and lemon juice.
The sun-dried tomatoes add an immediate burst of flavor and make a great substitution for regular tomatoes when they are not in season.
So whether it’s freezing outside and you’re watching football or you’re hosting a summer soirée on the patio, I think you’ll find these tostones to make a tasty snack during whatever time of year.
Ingredients
For this recipe you’ll need:
- large shrimp: about two dozen large (26-31 count) shrimp or roughly one pound.
- green plantains: 4 large unripe plantains
- avocados
- sun-dried tomatoes in olive oil
- white onion
- garlic
- fresh lemon juice
- fresh basil
- avocado oil: other oils like extra virgin olive oil or coconut oil work just as well
- red pepper flakes: these are optional, but I like to use them as a garnish at the end for a little kick
- sea salt
- black pepper
How to Make Shrimp Tostones with Sun-dried Tomato Guacamole
Preparing these tostones is basically a three part process as follows.
Cook the Shrimp
Peel and devein the shrimp, leaving the tails on if desired (I like to do this purely for presentation purposes).
Heat 1 tablespoon of avocado oil in a large skillet over medium high heat.
Toss the shrimp in a little salt and pepper, then add the shrimp to the skillet in an even layer.
Cook the shrimp for 2-3 minutes per side until they are pink and cooked through, then transfer them to a plate and cover to keep warm.
Make the Tostones
The first step in making tostones is peeling the plantains.
Peeling green plantains can often be an arduous affair. Here’s the easiest method that I found.
Cut the plantains into 1-inch chunks, leaving the skin on.
Make a vertical slice down each piece, being carful not to cut into the flesh of the plantain.
Now, simply peel off the skin from each chunk and your plantains are ready to go.
Heat 1/2 cup of avocado oil In a deep, heavy skillet over medium heat. Working in batches, add the plantains and cook for 3-4 per side until browned.
Transfer the plantains to a paper towel lined plate to drain, leaving the oil in the pan over heat.
Place the cooked plantains on a cutting board and use the bottom of a clean bowl or plate to smash them in to thin disks about 1/4 of an inch thick.
Pro Tip: Use a piece of wax or parchment paper between the bowl and plate will help keeping things from sticking.
Place the smashed plantains back into the heated skillet and cook for another 2-3 minutes per side until they are crispy and golden brown.
Once again, transfer the tostones to a paper lined plate to drain.
Prepare the Guacamole
Combine the avocados, sun-dried tomatoes, white onion, minced garlic, basil, sea salt, and black pepper together in a mixing bowl.
Mash the avocados with a fork, then stir well until everything is incorporated.
Assemble the Tostones
Spread about a tablespoon of sun-dried tomato guacamole on each tostone, then top with a shrimp. Sprinkle a dash of red pepper flakes over each tostone if desired. Serve and enjoy!
More Whole30 Appetizer Recipes
- Bacon and Sauerkraut Deviled Egg Sliders
- Salmon Cucumber Rolls
- Bacon Roasted Brussels Sprouts with Ranch Dip
Shrimp Tostones with Sun-Dried Tomato Guacamole
Ingredients
For the Shrimp
- 2 dozen large shrimp peeled and deveined
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon avocado oil
For the Tostones
- 1/2 cup avocado oil
- 4 large green plantains peeled and cut into 1-inch pieces
- 1/2 teaspoon fine sea salt
For the Sun-Dried Tomato Guacamole
- 2 ripe avocados
- 1/2 cup fresh basil leaves chopped
- 1/3 cup sun-dried tomatoes in olive oil drained and chopped
- 1/4 cup white onion finely diced
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
For Garnish
- 1/2 teaspoon red pepper flakes optional
Instructions
- Toss the shrimp, sea salt, and pepper together in a small mixing bowl.
- Heat one tablespoon of avocado oil in a large, heavy skillet over medium high heat. Add the shrimp to the skillet in an even layer and cook for 2-3 minutes per side until pink and cooked through. Transfer the shrimp to a plate and cover to keep warm.
- Wipe the skillet clean, then heat 1/2 cup of avocado oil over medium heat. Working in batches, add the plantains and cook for 3-4 minutes per side until golden brown. Transfer the plantains to a paper towel lined plate to drain, leaving the oil in the skillet on medium heat.
- Place each cooked plantain on a cutting board then use the bottom of a clean plate or bowl to smash into thin disks about 1/4-inch thick. Return the plantains to the skillet, adding more oil if necessary, and cook for another 2-3 minutes per side until crispy and golden brown. Transfer to a paper towel lined plate to drain and season with sea salt.
- Cut each avocado in half, remove the pit, and scoop the flesh into a large mixing bowl. Mash the avocados well with a fork, then add the remaining guacamole ingredients. Mix well until everything is combined.
- Top each tostone with a tablespoon of guacamole and a single shrimp. Garnish with red pepper flakes if desired and serve immediately.
Nutrition
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