Spicy Shrimp Tostones with Mojo
Crispy fried plantains served with spicy shrimp and a zesty Puerto Rican mojo sauce for a bold flavor combination. This Latin American recipe, ready in about 45 minutes, pairs plantains, shrimp, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, 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.
Ingredients
- 4 ripe plantains plantains
- 12 large shrimp, peeled and deveined shrimp
- 1 small onion, sliced onion
- 3 cloves garlic, minced garlic
- 1 medium tomato, diced tomato
- 2 tbsp lime juice lime juice
- 1 tsp salt salt
- 1/2 tsp ground black pepper pepper
- 3 tbsp olive oil olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Peel plantains and cut into 1-inch slices. Toss with 1 tbsp oil, salt, and pepper, then roast for 20-25 minutes until golden.
- Step 2: In a skillet, heat 2 tbsp oil over medium heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove and set aside.
- Step 3: In the same skillet, add onion and garlic, sauté for 3 minutes until softened. Stir in tomato and lime juice, cook for 5 minutes until sauce thickens.
- Step 4: Fold in cooked shrimp and roast plantains. Serve immediately.
