Get ready to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Latin America! This irresistible Fried Green Plantain Tostada with Succulent Shrimp and Creamy Guacamole is not just a recipe—it's a flavor explosion waiting to happen. Imagine golden, crispy plantain slices topped with zesty, fresh guacamole and perfectly seared shrimp that will make your dinner guests think you've trained in a professional kitchen. Whether you're looking to impress your family or craving an exotic twist to your usual meal routine, this recipe is your ticket to a truly unforgettable dining experience.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 2 green plantains
- 1 cup shrimp, peeled and deveined
- 2 avocados
- 1 lime, juiced
- 1/4 cup red onion, diced
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the green plantains by peeling them carefully. Cut the plantains diagonally into thin, oval-shaped slices approximately 1/4 inch thick.
- Heat vegetable or canola oil in a deep skillet or fryer to 350°F (175°C). The oil should be deep enough to fully submerge the plantain slices.
- Fry the plantain slices in batches, ensuring they are golden brown and crisp. This typically takes about 2-3 minutes per batch. Remove and drain on paper towels to absorb excess oil.
- For the guacamole, halve the avocados and remove the pit. Scoop the flesh into a mixing bowl and mash with a fork until slightly chunky.
- Add diced red onion, lime juice, salt, and pepper to the mashed avocado. Mix thoroughly to create the guacamole.
- Season the shrimp with salt and pepper. Sauté in a hot pan with a little oil for 2-3 minutes until they turn pink and are just cooked through.
- To assemble, place the fried plantain slices as a base. Top with a generous spoonful of guacamole and arrange the cooked shrimp on top.
- Garnish with additional chopped red onion or cilantro if desired. Serve immediately while the plantains are still crisp and warm.
Tips
- Plantain Selection: Choose green, firm plantains for the crispiest results. Avoid yellow or black plantains, which are sweeter and won't provide the same crunch.
- Oil Temperature is Key: Use a cooking thermometer to ensure your oil is exactly 350°F (175°C). This guarantees perfectly crisp plantain slices without excessive greasiness.
- Shrimp Cooking Hack: Don't overcook your shrimp! They're done when they turn pink and curl slightly. Overcooked shrimp become rubbery and lose their delicate flavor.
- Guacamole Freshness: Prepare the guacamole just before serving to prevent browning. A splash of extra lime juice helps maintain its vibrant green color.
- Serving Suggestion: Serve immediately after assembly to maintain the plantain's crispiness and the shrimp's warmth.
- Make-Ahead Tip: You can fry the plantain slices in advance and reheat them in the oven at 350°F for 5 minutes to restore crispiness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: g
Cholesterol: 160mg
