Jerk Shrimp Plantain Tostones with Mango Salsa

Jerk Shrimp Plantain Tostones with Mango Salsa

This vibrant jerk shrimp plantain tostones is a blend of bold jerk spices with the tropical sweetness of mango, all served on crunchy plantain rounds.

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Jerk Shrimp Plantain Tostones with Mango Salsa Recipe

Tostones are crispy fried green plantains that are loved all over the Caribbean and Latin America. They are often shared at family meals and special gatherings.

In this recipe, we top them with spicy jerk shrimp and fresh mango salsa. Every bite is a mix of crispy, spicy, and sweet flavors that taste like the islands.

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Why You’ll Love This Recipe

  • Bold Caribbean flavor in every bite: This dish mixes spicy jerk shrimp, crispy plantains, and sweet mango salsa for a bold, sweet, and spicy Caribbean taste in every bite.
  • Fresh and colorful ingredients: The mango salsa adds fresh flavor, natural sweetness, and bright color that makes the dish look as good as it tastes.
  • Quick and easy to prepare: Even though it looks fancy, this recipe is simple and quick to make, perfect for both beginners and busy home cooks.
  • Great for any occasion: It’s perfect for family dinners, weekends, or small gatherings, and always feels special and impressive when served.
Jerk Shrimp Plantain Tostones with Mango Salsa Recipe

    Substitutions and Variations

    • Use green plantains only: Tostones are best made with green (unripe) plantains for a firm and crispy texture. If green plantains are not available, you can use cassava or potatoes as a different base.
    • Adjust the spice level: Jerk seasoning can be very spicy. You can make it milder by reducing chili or using a mild jerk marinade. For more heat, add extra chili or hot sauce.
    • Bake or air fry instead of deep frying: For a healthier option, you can bake or air fry the plantain slices instead of frying them. They will still be crispy, but with less oil.

    Serving Suggestions

    • Pair with a fresh side salad: A simple green salad with lettuce, cucumber, and a light dressing balances the bold and spicy flavors of the jerk shrimp and adds freshness to the meal.
    • Serve with cold beverages: These tostones go very well with refreshing drinks like lemonade, fruit juice, coconut water, or iced tea. The cool drinks help balance the spicy and savory taste.
    • Garnish for presentation: Before serving, add fresh herbs like cilantro or parsley and a squeeze of lime juice on top. This enhances the look of the dish and adds a fresh, bright flavor.

    Tips / Notes for Best Results

    • Do not overcook the shrimp: Cook shrimp only until they turn pink and opaque, then remove right away so they stay juicy, tender, and full of flavor.
    • Balance the jerk seasoning carefully: Use jerk seasoning in the right amount since it is spicy, and balance the heat with a little honey, lime juice, or mango salsa if needed.
    • Prepare the mango salsa fresh: Make the mango salsa just before serving using fresh ripe mangoes, lime juice, and herbs so it stays bright, fresh, and full of flavor.

    Frequently Asked Questions

    1. What are Jerk Shrimp Plantain Tostones with Mango Salsa?

    It’s a Caribbean dish made with crispy fried plantains, spicy jerk shrimp, and fresh mango salsa. It mixes spicy, sweet, and savory flavors all in one bite.

    2. What makes tostones different from regular fried plantains?

    Tostones are made from green plantains that are fried twice. This makes them extra crispy on the outside and soft inside, perfect for toppings.

    3. How spicy is the jerk shrimp?

    It depends on how much seasoning you use. You can make it mild or spicy by adjusting the chili and spices to your taste.

    4. Can I prepare parts of this recipe ahead of time?

    Yes, you can make the mango salsa and season the shrimp in advance. But fry the tostones and cook the shrimp fresh for the best taste and crunch.

    5. What is the best way to serve this dish?

    Serve it right away while everything is fresh and crispy. It works great as a snack, appetizer, or light meal, especially with a squeeze of lime on top.

    Jerk Shrimp Plantain Tostones with Mango Salsa

    By Tiffany Boakye-Korsah
    Prep time: 10-15 minutes
    Cook time: 15 minutes
    Servings: 5-6

    Ingredients

    FOR THE PLANTAIN TOSTONES:

    • - 2 green (unripe) plantains, peeled and cut into thirds
    • - 3 cups vegetable oil, for deep frying
    • - Salt water (mix 2 teaspoons of salt into 1½ cups water – for dipping before second fry)
    • - Salt, to taste

    FOR THE JERK SHRIMP:

    • - 10–12 jumbo shrimp, peeled, deveined, and patted dry
    • - 2–3 tablespoons Grace Jerk Seasoning (medium hot) – or your favorite brand
    • - Black pepper, to taste (no salt needed – jerk seasoning is usually salty enough)
    • - 2 green (unripe) plantains, peeled and cut into thirds
    • - 3 cups vegetable oil, for deep frying
    • - Salt water (mix 2 teaspoons of salt into 1½ cups water – for dipping before second fry)
    • - Salt, to taste

    FOR THE MANGO SALSA:

    • - 1 off-ripe mango, diced
    • - 1/3 red bell pepper, diced
    • - 1/3 green bell pepper, diced
    • - 1 small tomato, diced
    • - ½ small red onion, diced
    • - 1 avocado, diced
    • - Juice of ½ lemon
    • - Salt & black pepper, to taste
    • - Chopped fresh cilantro, for garnish

    Instructions

    Prep the Mango Salsa: In a medium bowl, combine the diced mango, red and green bell peppers, tomato, red onion, and avocado. Add a pinch of salt and black pepper, then squeeze in the juice of half a lemon. Gently mix and set aside while the other ingredients cook.

    Season the Shrimp: Add the cleaned, dry shrimp to a bowl and toss with Grace jerk seasoning until fully coated. Do not add extra salt, as most jerk seasonings are already well-seasoned. Set aside to marinate briefly.

    First Fry the Plantains: Heat 3 cups of vegetable oil in a deep skillet or pot over medium-high heat.

    Once the oil is hot, add the plantain chunks and fry for about 3–4 minutes per side, until they turn light golden yellow.

    Remove the plantains from the oil and drain them on a paper towel-lined plate.

    Flatten the Plantains: Use the bottom of a heavy skillet (or a tostonera) lightly greased with oil to press each fried plantain into a flat round about ½ inch thick.

    Dip and Second Fry: Dip each flattened plantain into the prepared salt water for a few seconds (this makes the tostones extra crispy).

    Return to the hot oil and fry again for about 3 minutes, until deep golden brown and crispy.

    Drain on paper towels and sprinkle with a little salt while hot

    Cook the Jerk Shrimp: In a separate skillet over medium-high heat, add a bit of oil. Cook the jerk-seasoned shrimp for 1–2 minutes per side, just until they’re pink, plump, and fully cooked. Remove from heat and set aside.

    Assemble the Tostones: Top each crispy plantain tostone with a spoonful of mango salsa, then place a jerk shrimp on top. Garnish with fresh chopped cilantro and an extra squeeze of lemon if desired.

    Serve immediately while hot and crispy!

    Notes

    Jerk Shrimp Plantain Tostones with Mango Salsa will amaze your taste buds with an incredible combination of flavors

    NUTRITION FACTS:
    - Calories: ~360 kcal
    - Protein: ~9 g
    - Fat: ~20 g
    - Carbohydrate: ~35 g
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