This vibrant jerk shrimp plantain tostones is a blend of bold jerk spices with the tropical sweetness of mango, all served on crunchy plantain rounds.

Tostones are golden, crispy bites of twice-fried green plantains that hold a special place in many Caribbean and Latin American homes. In the islands, plantains are more than just food—they’re a tradition passed down through generations, often shared at family gatherings and Sunday meals. While some say tostones began in Puerto Rico, they’ve become a beloved staple across the Caribbean, each island adding its own touch.

In this Caribbean-inspired appetizer, crunchy tostones are topped with juicy jerk shrimp and a bright, refreshing mango salsa . The mix of sweet, spicy, and savory flavors brings that perfect island balance—each bite feels like a taste of home. Tostones can be enjoyed simply with a sprinkle of salt, but when you dress them up like this, they become something unforgettable.

Be sure to check these other favorites on the blog:

• Stuffed Shrimp w/ Crabmeat

• Loaded Beef Plantain Nachos

• Caribbean Stuffed Plantain Balls with Fish

Tiffany’s Tips

• Don’t overcook the shrimp: Shrimp cook very quickly – as soon as one side turns pink and opaque, flip them. Once they’re pink all over, immediately take them off the heat to keep the jerk shrimp juicy and tender (overcooked shrimp turn rubbery) .

• Soak plantains for extra crunch: After the first fry, dip and briefly soak the flattened plantains in salted water before frying them the second time . This quick salted soak is the secret to super crispy tostones, creating a perfectly crunchy exterior on each plantain round.

• Use green plantains only: Ripe yellow or black plantains are too soft and sweet for tostones. Stick with very green, unripe plantains to get that starchy texture that fries up nice and crisp – the greener, the better, for the crunchiest plantain tostones.

• Watch the salt in your jerk seasoning: If you’re using a store-bought jerk seasoning or spice blend, remember it likely contains plenty of salt. You probably won’t need to add any extra salt to the shrimp; otherwise, the seasoning could make them too salty.

• Balance your salsa’s heat: This mango salsa recipe skips adding chili peppers because the jerk shrimp already brings the heat. If you’re a spice lover, feel free to stir in some finely diced jalapeño or Scotch bonnet pepper for an extra kick. If not, don’t worry – the sweet mango and bell peppers will balance out the spice and complement the savory, spicy shrimp perfectly.

Substitutions and Variations

• No green plantains? Authentic tostones need green plantains, but very unripe bananas or sliced breadfruit are Caribbean-style alternatives. Expect a different texture and flavor, but still great for crisp bases.

• Mango alternatives: Out of mango? Swap in diced pineapple, papaya, or seasonal peaches for a tropical salsa twist. These fruits offer sweet and tangy flavor to balance spicy jerk shrimp.

• Jerk shrimp alternatives: Try jerk chicken bites, fish, or tofu for easy substitutions. For vegetarian jerk tostones, grilled jackfruit or mushrooms bring bold flavor without the seafood.

• Baked tostones option: For lighter plantain tostones, bake instead of frying. Slice and oil the plantains, bake at 400–425°F, flatten, then bake again until golden and crisp. Less oil, still plenty of crunch.

Storage Tips

• Tostones are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days.

• To reheat the tostones and bring back to crispiness, pop them in the air fryer or oven at 375°F for 5–8 minutes —avoid microwaving, as it makes them soggy.

• The mango salsa should be stored separately in a sealed container and used within 2 days for best freshness.