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Shrimp Tostones


Extra virgin olive oil, as needed

1 pound shrimp (U21/25 size), peeled and deveined

3 medium garlic cloves, minced

1 jalapeno, seeded and minced

1 shallot, peeled and cut in thin strips (julienned)

Kosher salt and black pepper, to taste

Zest and juice from 1 lime

1 tablespoon butter

2 tablespoons cilantro, finely chopped

Your favorite frozen tostones, cooked according to package instructions

Note: If you’re using larger shrimp, you can cut them down in half or thirds so they fit on your tostones better.


Add a drizzle of olive oil to a sauté pan set over medium heat. Add the shrimp, garlic, jalapeno and shallot to the pan, saute for 2-3 minutes. Season with salt and pepper and the zest of 1 lime. Once the shrimp are just cooked through, add the butter and juice from ½ of the lime. Stir in the cilantro and serve spooned over the tostones.