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.

Tostones are crispy, golden bites of twice-fried green plantains that are a beloved staple across many Latin American and Caribbean kitchens. While their exact origin is debated, many believe they came from Puerto Rico, with the name “tostones” tied to the old Spanish currency called a tostón. No matter where they started, one thing is for sure— plantain tostones are the perfect base for bold, flavorful toppings.

In this Caribbean-inspired appetizer, I’ve paired my crunchy tostones with juicy jerk shrimp and a refreshing mango salsa. The mix of sweet, spicy, and savory flavors will absolutely light up your taste buds! You can enjoy tostones on their own with just a pinch of salt, but when you top them like this, they transform into something truly special. This jerk shrimp tostones recipe is perfect for parties, weekend bites, or when you’re craving a taste of the islands in every single bite.

If you loved this appetizer, be sure to check out my Loaded Beef Plantain Nacho recipe —it’s another crowd-pleasing Caribbean twist you don’t want to miss!

Cooking Tips for Crispy Tostones & Juicy Jerk Shrimp 

• Don’t overcook the shrimp: Cook the shrimp just until it’s opaque and pink on each side. Shrimp cooks fast – as soon as one side turns pink, flip it, and remove from heat once fully colored. This ensures juicy, tender jerk shrimp every time.

• Soak plantains for extra crunch: Always dip the flattened plantains in salted water before the second fry. This quick soak is paramount for crispy tostones – it helps create that perfect crunchy exterior.

• Use green plantains only: Ripe plantains (yellow/black) are sweet and not suitable for tostones. Make sure to use very green, unripe plantains for a starchy texture that fries up crisp. The greener, the better for this plantain tostones recipe.

• Mind your jerk seasoning: Feel free to use your own homemade jerk seasoning if you have one, or your favorite brand. Remember that many store-bought jerk seasonings contain a lot of salt, so reduce or omit additional salt when seasoning the shrimp.

• Balance the heat in salsa: This mango salsa skips chili peppers since the jerk seasoning already brings heat. If you adore spice, you can add a finely chopped jalapeño or Scotch bonnet pepper into the salsa for an extra kick. Otherwise, the sweet mango and bell peppers provide a nice contrast to the spicy shrimp.

• Leftover salsa love: Got extra mango salsa? It won’t go to waste – scoop it up with tortilla chips like a dip or spoon it over grilled fish or salads. You can refrigerate leftover mango salsa in an airtight container for up to 4 days.

Ingredient Substitutions & Variations 

• If you can’t find green plantains: There’s really no perfect substitute for green plantains in authentic tostones. In a pinch, you might try very green (unripe) bananas as an alternative – use ones that are hard and not sweet. Breadfruit is another traditional Caribbean option for frying into “tostones” if available. Keep in mind, substitutes won’t have the exact same flavor or texture as plantains.

• Mango swaps: No fresh mango on hand? Pineapple or papaya can be diced up to make a tropical salsa in its place. Even peaches or nectarines (when in season) could work for a fun twist. The flavor will be different but still deliciously fruity and tangy.

• Try another protein: If shrimp isn’t available or if you want to explore, this recipe works with other jerk-seasoned proteins too. Bite-sized pieces of jerk chicken or jerk fish can top the tostones. For a vegetarian spin, jerk-seasoned tofu or grilled vegetables (like mushrooms or jackfruit) could be used instead of shrimp – you'll still get that spicy jerk kick on a crispy plantain base.

• Baked “tostones” option: For a lighter variation, you can bake the plantains instead of deep-frying. Toss the plantain slices in a little oil and bake at 400–425°F until they start to turn golden, then remove and flatten them. Brush or spray with a bit more oil and return to the oven until crisp. They won’t get quite as crispy as the traditional fried version, but it’s a handy alternative that still yields tasty results.

Storage Tips

Tostones are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat and bring back their crispiness, pop them in the air fryer or oven at 375°F for 5–8 minutes—avoid microwaving, as it makes them soggy. The mango salsa should be stored separately in a sealed container and used within 2 days for best freshness