Coconut-Chile Shrimp Tostadas with Pineapple Salsa and Guacamole are a vibrant and flavorful dish perfect for any occasion. The combination of sweet, spicy, and creamy flavors will delight your taste buds.
Start by preparing the pineapple salsa. In a bowl, combine diced pineapple, chopped red onion, cilantro, and jalapeño. Add a squeeze of lime juice and a pinch of salt. Mix well and set aside to let the flavors meld.
Next, make the guacamole. Mash ripe avocados in a bowl and add chopped red onion, cilantro, lime juice, and a pinch of salt. Mix until smooth and creamy. Set aside.
For the shrimp, combine shredded coconut with a bit of chili powder in a shallow dish. Season the shrimp with salt and pepper, then dredge each one in the coconut-chili mixture, pressing lightly to adhere.
Heat a bit of oil in a large skillet over medium heat. Cook the shrimp until they are pink and the coconut coating is golden brown and crispy, about 2-3 minutes per side. Remove from the skillet and set aside.
Assemble the tostadas by spreading a layer of guacamole on each tostada shell. Top with the coconut-chile shrimp and a generous spoonful of pineapple salsa.
Serve the Coconut-Chile Shrimp Tostadas immediately. They are perfect for a fun and festive meal, bursting with tropical flavors and a bit of heat. Enjoy the crispy shrimp, creamy guacamole, and tangy pineapple salsa in every bite.
Coconut-Chile Shrimp Tostadas with Pineapple Salsa and Guacamole
Ingredients
For the Shrimp:
- 1 lb large shrimp peeled and deveined
- 1 tablespoon coconut oil melted
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Pineapple Salsa:
- 1 cup diced pineapple
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 jalapeño finely chopped (optional)
- Salt to taste
For the Guacamole:
- 2 ripe avocados mashed
- Juice of 1 lime
- 1/4 cup diced tomato
- 2 tablespoons finely chopped onion
- Salt and pepper to taste
Additional:
- 8 small tostada shells
- 1/4 cup shredded coconut toasted
- Lime wedges for serving
Instructions
- Prepare the Shrimp: Preheat your grill or skillet over medium-high heat. In a bowl, toss the shrimp with melted coconut oil, chili powder, salt, and pepper. Grill the shrimp for 2-3 minutes on each side, or until they are pink and slightly charred. Remove from heat.
- Make the Pineapple Salsa: In a bowl, combine diced pineapple, red onion, cilantro, lime juice, jalapeño (if using), and salt. Mix well and set aside.
- Prepare the Guacamole: In another bowl, mix mashed avocados, lime juice, diced tomato, chopped onion, salt, and pepper until well combined.
- Assemble the Tostadas: Spread a generous layer of guacamole on each tostada shell. Top with grilled shrimp and a spoonful of pineapple salsa. Sprinkle toasted shredded coconut over the top.
- Serve: Offer lime wedges on the side for squeezing over the tostadas. Enjoy immediately for the best texture and flavor