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Shrimp & Avocado Tostones

What is a tostone? These are twice fried green plantains, and served usually as a side dish.

This starchy fruit is a very underserved cousin of the banana. A major food staple in the Caribbean, parts of Africa and coastal regions of North and South America. Highly nutritious, packed with fiber, potassium, vitamin C, and beta-carotene, along with other vitamins like B6 and minerals such as iron. The flavor and texture when cooked, is very similar to good 'ol potatoes.


3 green plantains

avocado oil for frying

sea salt

20-25 raw shrimp, shelled and deveined

3 limes

1/2 teaspoon cayenne pepper (or more to taste)

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

3 tablespoons fresh chopped cilantro

1 medium ripe avocado

3-4 tablespoons Trader Joe's Green Dragon Sauce (or more to taste)


  1. Place the shrimp into a medium bowl and marinate with the juice of 2 limes, cayenne pepper, onion powder, garlic powder, salt, 2 tablespoons avocado oil and fresh cilantro. Set aside while you prepare the tostones.

  2. Heat oil in a medium saucepan, enough to cover the bottom plus a little more.

  3. Peel and slice the plantains into two-inch chunks. Fry on both sides for 3-4 minutes, remove from oil onto a paper towel. Sprinkle with salt.

  4. Gently flatten the plantains between two small plates, or use a plantain press.

  5. Return to pan and fry again for 1-2 minutes on both sides. Remove and drain on paper towels.

  6. Remove most of the leftover oil from the same pan and saute the shrimp on medium-high in its own marinade. It should take 4-5 minutes. Remove from heat.

  7. Peel and destone the avocado, place in a food processor or use an immersion blender to combine the avocado with the juice of 1/2 a lime, and the Green Dragon Sauce. Blend until very smooth and creamy.

  8. Place the tostones on a serving dish, spoon or pipe a little of the avocado mixture on each tostone. Top with one shrimp, squeeze a little more lime juice and sprinkle with more cayenne pepper (if desired).

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