Grilled Shrimp Tostones With Cilantro Sauce


Prep Time: 10 minsCook Time: 20 minsServings: 4
Tostones are twice-fried crispy flattened plantains commonly served through the Caribbean and Latin America. They are served as appetizers or a side but can easily be made into a complete meal when topped with your favorite proteins, vegetables, and sauces.



  1. Cut off the ends of each plantain. Using a knife, cut gently through the skin, lengthwise, from top to bottom, making sure not to slice the fruit.
  2. Using your fingers, peel off the outer skin.
  3. Cut the plantain into 1-inch thick pieces.
  4. Fill a heavy-bottomed skillet about one-third of the way with a neutral oil like canola or avocado. Heat over medium heat to warm up.
  5. combine water, garlic, salt, and lime juice until salt dissolves in a large bowl. Set aside.
  6. Add the plantain slices to the warm oil and fry for 4 minutes on each side or until softened and golden. Transfer fried plantains to a paper towel-lined dish using a slotted spoon or tongs. Keep oil warm.
  7. Using the bottom of a glass or small plate, gently flatten each plantain to about a half-inch thick disk. Be careful not to smash them too thinly, or they might break.
  8. Dip the flattened plantains in the garlic-lime water for about 10 seconds. Remove and gently pat dry. Continue until all the plantains are coated with garlic-lime water.
  9. Place the flattened back into the warm oil to fry for about one minute per side or until crisp. Transfer fried plantains to a paper towel-lined dish using a slotted spoon or tongs.
  10. Top with grilled shrimp, fresh salsa, crema, and cilantro sauce! Enjoy!

Cilantro Sauce

  1. Place all the ingredients in a food processor or blender and process until smooth.

Recipe Notes:

The oil should lightly bubble after adding the plantains. Work in batches, as necessary, to not overload the oil with plantains.

Other Recipes