Tostones with Chimichurri Shrimp and Mango Salsa | CROWD-PLEASER

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is lower in calories, while canned tuna is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

mango

🥗Healthier: pineapple

💰Cheaper: apples

Pineapple adds a tropical flavor, while apples are more accessible.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onions are milder and add freshness.

Marinate shrimp in chimichurri sauce, using about a quarter of the pouch.

Peel green plantains by cutting off each edge and slicing down the middle, then pulling the skin off in layers.

Cut peeled plantains into thick chunks.

Heat grapeseed oil in a deep heavy-bottomed skillet, filling it about half an inch high.

Fry plantain chunks until softened, not golden brown, then remove from oil.

Smash each fried plantain with a flat wooden spoon or similar tool until flat and even.

Return smashed plantains to the hot oil and fry until crispy.

Prepare mango salsa by mixing diced mango, minced red onion, diced avocado, lime juice, chopped cilantro, and salt.

Remove marinated shrimp from the oven after cooking and plate with tostones and mango salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens