Chipotle Shrimp & Avocado Tostones

Need an appetizer that will get the whole party talking? Try topping fried plantain slices with sautéed shrimp, avocados and spicy mayo!

Rated 4.6 from 68 votes

8 uncooked deveined peeled medium shrimp

2 Tbsp. KRAFT Chipotle Aioli , divided

3 Tbsp. oil , divided

1 large green plantain , cut into 16 slices

1 small fully ripe avocado

1 Tbsp. fresh lime juice

1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

2 Tbsp. chopped fresh cilantro , divided

1. Toss shrimp with 1 Tbsp. aioli until evenly coated.

2. Heat half the oil in large skillet on medium heat. Add plantains; cook 3 to 5 min. or until lightly browned, turning once. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. Return plantains to skillet with remaining oil; cook 3 to 5 min. or until golden brown on both sides, turning once. Remove from skillet; drain on paper towels.

3. Add shrimp to skillet; cook 4 to 6 min. or until shrimp turn pink, stirring frequently. Cool slightly. Meanwhile, mash avocado in medium bowl. Add lime juice, sour cream and 1 Tbsp. cilantro; mix well.

4. Cut shrimp lengthwise in half. Place plantain slices on serving plate; top with avocado mixture, shrimp, remaining aioli and cilantro.

Chipotle Shrimp & Avocado Tostones

What You Need

Instructions

Popular Recipes List