Shrimp Tostones with Sun-Dried Tomato Guacamole

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.

Course Appetizer

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 488kcal

Author The Sophisticated Caveman

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.

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