30 minutes total
12 peeled/deveined extra-large shrimp, tails removed
1 cup canola oil
2 tablespoons fresh cilantro, divided
1 small jalapeño pepper (optional)
½ teaspoon seafood seasoning
1 tablespoon olive oil
2 tablespoons diced mango
2 tablespoons diced bell pepper
2 tablespoons diced red onion
2 tablespoons lime juice
¼ teaspoon kosher salt (+ additional, if needed)
¼ teaspoon pepper
12 frozen fried plantains (tostones)
1 (8 oz) package Deli guacamole
Thaw shrimp, if needed. Heat canola oil in 6-quart Dutch oven until 375°F; preheat large, nonstick sauté pan on medium 2–3 minutes. Chop cilantro coarsely and jalapeño finely, if using. Coat shrimp with seasoning and olive oil (wash hands).
Add shrimp to pan and cook 2–3 minutes, stirring occasionally, until pink and opaque. Remove shrimp from pan; let cool, then chop into bite-size pieces and chill.
Combine in small bowl: mangoes, bell peppers, onions, lime juice, jalapeños, 1/4 teaspoon salt, pepper, and 1 tablespoon cilantro until blended.
Fry tostones 4–5 minutes on each side until crisp. Drain on paper towels. Season with additional salt, if using, and let cool slightly.
Arrange tostones on serving platter. Top evenly with guacamole, shrimp, and mango mixture; sprinkle with remaining 1 tablespoon cilantro. Serve.
Recipe and photo courtesy of Publix