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Coconut-Chile Shrimp Tostadas with Pineapple Salsa and guacamole

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Rate this recipe 4.4/5 (10 Votes)

Ingredients

  • For the salsa:
  • 24 round tortilla chips
  • 1/2 cup peeled, seeded, and small-diced cucumber (about half a medium cucumber)
  • 1/2 cup small-diced fresh ripe pineapple
  • 3 Tbs. fresh lime juice
  • 2 Tbs. sunflower or vegetable oil
  • 2 Tbs. thinly sliced fresh cilantro
  • 1 tsp. unseeded, minced serrano chiles; more to taste
  • Kosher salt
  • For the shrimp:
  • 2 chipotle chiles, canned, seeded
  • 1 T adobo sauce from chilies
  • 14-oz. can unsweetened coconut milk
  • 1/4 cup granulated sugar
  • One -half medium stalk celery, roughly chopped
  • 1 tsp. finely grated lemon zest (from one-half lemon)
  • 1 medium clove garlic, cut in half
  • Kosher salt
  • 48 shrimp (41-50 or 51-60 per lb.), peeled and deveined
  • 1 recipe Traditional Guacamole

Details

Servings 24
Preparation time 10mins
Cooking time 60mins
Adapted from finecooking.com

Preparation

Step 1

Make the salsa:
Combine the salsa ingredients in a medium bowl, seasoning to taste with salt. Set aside at room temperature if serving within 2 hours.

Make the shrimp:
Combine the chipotle peppers, seeded, adobo sauce, coconut milk, sugar, celery, lemon zest, garlic, and 1 tsp. salt in a medium saucepan. Bring to a boil, and simmer for 25 to 30 minutes to meld the flavors. Purée in a blender.

Add the shrimp to the simmering liquid and cook until they start to curl, 1 to 2 minutes, adjusting the heat as needed to maintain a simmer. Turn off the heat and let the shrimp sit in the liquid until cooked through, about 1 minute. Strain through a fine strainer set over a bowl, reserving the liquid. Transfer the shrimp to a bowl and discard the remaining solids in the strainer. Pour the liquid back into its saucepan and boil over medium-high heat until reduced to a thick sauce, about 3 minutes. Season to taste with salt. Cool briefly and then stir 1/4 cup of the sauce into the shrimp. Refrigerate the shrimp. Discard the remaining sauce or refrigerate for another use.

Assemble the tostadas:
Spread 1 scant Tbs. of the guacamole on each tostada, followed by 1 tsp. of the cucumber-pineapple salsa, and top with 2 shrimp.

Make Ahead Tips
The shrimp can be made one day ahead; let sit at room temperature 30 minutes before using. The tostadas can be fried up to 6 hours before serving. The salsa can be refrigerated for up to 4 hours; remove from the refrigerator 1 hour before serving.

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