- Combine ingredients for shrimp in a bowl and stir to coat. Refrigerate and marinate for 30 minutes.
- While shrimp marinates, heat olive oil in a medium skillet over medium heat for 2 minutes. Add plantains to hot oil and cook for 2 minutes on each side. Transfer plantains to a plate to cool slightly. Leave oil in pan.
- Place 2 pieces of plantain between a sheet of parchment paper and press to flatten with the bottom of a mug.
- Return pan to stove and heat over medium heat. Add plantain slices to pan and cook for 3 minutes on each side, until lightly browned and crisp. Transfer to a large plate and sprinkle with salt.
- Mash avocado in a bowl until just slightly chunky. Stir in remaining ingredients for guacamole. Set aside.
- Preheat grill to 400°F. Drain marinade and place shrimp in a grilling basket or tray. Place directly on grill and cook 10-12 minutes until shrimp is cooked through, stirring halfway through cooking. Cool shrimp for 5 minutes.
- Spread a spoonful of guacamole on each plantain toston and top with a piece of shrimp. Serve right away.
Grilled Shrimp Tostones with Guacamole
Yield
Yields 12
Prep Time
20 minutes
Cook Time
24 minutes
Total Time
44 minutes
kikkoman products used:
ingredients
For Grilled Shrimp
12 large raw shrimp, peeled, deveined, and tails removed
2 tablespoons Kikkoman® Soy Sauce
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
Pinch of cayenne pepper
For Tostones
2 tablespoons olive oil
2 peeled green plantains, sliced into 1-inch pieces
Salt to taste
For Guacamole
2 ripe avocados
2 tablespoons finely chopped red onion
2 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
½ teaspoon salt
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
