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Tostones with Chimichurri Shrimp and Mango Salsa

Tostones, crunchy twice-fried plantains, are popular throughout Puerto Rico, Cuba, and the Dominican Republic. We think they're the perfect vehicle for the herby shrimp and punchy salsa in this recipe. The smashing part of the recipe is quite satisfying too.

Chef Tip: Make sure your plantains are dry before adding them to the hot oil, and you can test to make sure the oil is hot enough by putting in a tiny piece of plantain and watching for sizzling around it. No sizzle? Not ready.


  • Salt

  • 2 green plantains, peeled and cut into about 5 pieces each

  • 1/2 lb shrimp, peeled and deveined

  • Haven's Kitchen Chimichurri

  • Olive oil

  • 1/2 avocado, diced

  • 1 mango, diced

  • 1/4 red onion, diced

  • 2 tbsp lime juice


Step 1

Preheat your oven to 400°F

Step 2

Meanwhile, marinate the shrimp in about ½ pouch of Chimichurri for about 10 minutes

Step 3

Combine the onion, mango, and avocado into a salsa, keeping the avocado as intact as possible. Toss with a squeeze of Chimichurri, and a hefty squeeze of lime

Step 4

Spread the shrimp out in a single layer onto a baking sheet lined with parchment. Cook in the oven for about 8 minutes, until the shrimp are pink and cooked through

Step 5

Meanwhile, heat a large pan over medium heat and add enough oil to fill ¼ way up the pan

Step 6

When the oil is shimmering, add the plantains, carefully add one at a time, and fry for about 2 minutes on each side

Step 7

Remove the plantains from the pan and flatten them using something with a flat surface (mug, glass, or can) to about ¼ thickness

Step 8

Working in batches, return the plantains to the hot oil and cook for about 4-5 minutes, or until they're fully golden and crispy. Transfer to a cooling rack and sprinkle with flaky salt

Step 9

Serve the tostones with the shrimp and salsa

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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