Coconut-Chile Shrimp Tostadas with Pineapple Salsa and Guacamole
Coconut-Chile Shrimp Tostadas with Pineapple Salsa and Guacamole are a flavor-packed delight! Crispy tostadas topped with spicy shrimp, sweet salsa, and creamy guac—perfect for dinner tonight!
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
Nutrition
Calories: 450kcal
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