Publix Aprons

Tostones with Shrimp and Mango

Tostones with Shrimp and Mango
Total Time:
30 minutes


1 cup canola oil
2 tablespoons fresh cilantro, coarsely chopped and divided
1 small jalapeño pepper, finely chopped (optional)
12 peeled/deveined extra-large shrimp, tails removed
1/2 teaspoon seafood seasoning
1 tablespoon olive oil
12 frozen fried plantains (tostones)
2 tablespoons prediced mango
2 tablespoons prediced bell pepper
2 tablespoons prediced red onion
2 tablespoons lime juice
1/4 teaspoon kosher salt (plus more as needed)
1/4 teaspoon pepper
1 (8-oz) package Deli guacamole


  1. Heat canola oil in 6-quart Dutch oven until 375°F; preheat large, nonstick sauté pan on medium 2–3 minutes. Chop cilantro and jalapeño (if desired). Peel, devein, and remove tails from shrimp (if needed). Coat shrimp with seafood seasoning and olive oil (wash hands).
  2. Add shrimp to pan and cook 2–3 minutes, stirring occasionally, until shrimp are opaque. Remove from heat and set aside to cool; chop shrimp into bite-sized pieces and chill.
  3. Combine in small bowl: mango, bell pepper, onion, lime juice, jalapeño, 1/4 teaspoon salt, pepper, and 1 tablespoon cilantro until blended.
  4. Fry tostones 4–5 minutes on each side or until crisp. Drain on paper towels. Season with salt (if desired), and let cool slightly.
  5. Arrange tostones on serving platter. Spread evenly with guacamole, top evenly with shrimp and mango mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 170kcal; FAT 12.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 20mg; SODIUM 270mg; CARB 14g; FIBER 0.00g; SUGARS 7g; PROTEIN 4g; CALC 0%; IRON 0%

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