Plantain and Shrimp Tostada

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy fried plantain topped with garlic-sautéed shrimp and a fresh tomato-cilantro salsa for a vibrant, light meal. This puerto rican-inspired seafood ready in about 35 minutes pairs Green plantains, Shrimp, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 15 min Cook: 20 min Serves 2 Puerto Rican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add plantain slices in a single layer and cook for 3-4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
  2. Step 2: Season shrimp with 1/4 tsp salt and 1/4 tsp black pepper. Heat remaining 1 tbsp olive oil in the same skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
  3. Step 3: Add 1/4 cup chopped onion and 2 minced garlic cloves to the skillet. Cook for 2 minutes until fragrant. Stir in 1/2 cup diced tomato and cook for 2 minutes.
  4. Step 4: Add 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/4 tsp red pepper flakes, and 1/4 tsp salt. Cook for 1 minute until combined.
  5. Step 5: Arrange crispy plantains on plates, top with shrimp, and spoon tomato-cilantro sauce over the top.

Frequently asked questions

How long does Plantain and Shrimp Tostada take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Plantain and Shrimp Tostada?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Plantain and Shrimp Tostada?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Plantain and Shrimp Tostada for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Plantain and Shrimp Tostada?

Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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