Spicy Coconut Shrimp Tostadas
Ingredients (serves 2)
Spicy Coconut Shrimp Tostadas
with Pineapple and Sweet Pepper Salsa
1/8 oz cilantro
1 lime
2 mini sweet peppers
4 oz pineapple
1 shallot
1/3 cup shredded coconut
6 corn tortillas
10 oz shrimp
3 packets mayo
2 oz sriracha
Equipment
olive oil, salt, pepper, 10“ medium pan, aluminum foil, baking sheet
Prepare ingredients
Preheat oven to 425
Chop cilantro leaves and stems, half lime, halve mini peppers (discarding stems and seeds) then mince.
Drain pineapple and roughly chop.
peel shallot, mince, and place in a large bowl w/ juice of the lime and pinch of salt. set aside till step 3
Toast coconut
Place shredded coconut in a medium pan over medium heat. Toast stirring frequently to prevent burning, until golden, 3-5 minutes.
Transfer to a plate and set aside - wipe pan clean and reserve off heat for step 4.
Bake Tostadas
Line a baking sheet w/ foil. Add tortillas in a single layer and rub each w/ olive oil and season w/ pinch of salt.
Bake flipping tostadas halfway through until golden and crisp, 10-12 minutes.
Meanwhile, to bowl with pickled shallot, add lime zest, mini peppers, pineapple, and half of cilantro. Toss to combine then set aside.
Cook shrimp
Pat shrimp dry w/ paper towel and season w/ pinch of salt and pepper.
Place pan from coconut over medium high heat w/ 2 teaspoons olive oil. When oil is shimmering, add shrimp and cook - stirring occasionally - 4-6 minutes.
Transfer shrimp to a cutting board when done to cool.
Finish coconut shrimp
In a medium bowl, whisk together mayo and sriracha to combine.
Roughly chop seared shrimp, then place in a separate bowl.
Transfer half of sriracha mayo to bowl with shrimp and toss to coat, fold in toasted coconut.
Plate
Divide tostadas between serving plates.
Top w/ sriracha slaw, spicy coconut shrimp and pineapple and sweet pepper salsa. Garnish w/ cilantro.
Recipe via plated