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Tostadas: Shrimp with Pineapple Salsa

There is a burst of flavor in ever bite.
So easy to make, only takes 30 minutes.

This paired well with my Mexican Street Corn Coleslaw

Ingredients

Pineapple Salsa

  • 1/2 c. fresh pineapple, chopped
  • 1/2 c. cherry tomatoes, chopped
  • 1/2 c. red onion, chopped
  • 1/3 c. fresh basil, chopped
  • 2 Tbls. fresh lime juice
  • 1/2 t. garlic powder
  • 1/2 t. fine sea salt
  • 1/4 t. ground black pepper

Shrimp

  • 12-16 extra-large raw shrimp, peels & deveined
  • 1 t. smoked paprika
  • 1/4 t. ground cumin
  • 1/2 t. garlic powder
  • 1/4 t. ground black pepper
  • 1/2 t. fine sea salt
  • 1 Tbls. olive foil (for frying)

Tostadas

  • 4 (6-inch) yellow corn tortillas
  • 1 Tbls. olive oil
  • 1 large avocado, mashed

Instructions

Line a large, rimmed baking sheet with parchment paper. Set aside.

Pineapple Salsa: In a medium bowl, stir together pineapple, tomatoes, onion, basil, lime juice, 1/2 t. garlic powder, 1/2 t. salt and 1/4 t. pepper; stir to combined. Set salsa aside for serving.

Tortillas: Brush tortillas on both sides with 1 tablespoon of olive oil and place on prepared baking sheet. Bake at 400 degrees for 8-10 minutes, flipping after 5 minutes. Let tostadas cool until read to use.

Shrimp: In a small bowl, toss shrimp with smoked paprika, cumin, garlic powder, pepper and salt until evenly coated. In a large nonstick skillet, over medium high heat, add shrimp and cook until just cooked through (2-3 minutes per side).

To Serve: Top each tostada evenly with mashed avocado, 3 or 4 shrimp and pineapple salsa. Serve immediately.

NOTE: Makes 4