Description
Enjoy these vibrant and flavorful Roasted Shrimp Tostadas topped with a refreshing Mango Coconut Salsa. Easy to prepare in under 30 minutes, these tostadas feature perfectly spiced roasted shrimp, crispy corn tortillas, creamy avocado, and a tropical salsa combining mango, toasted coconut, and zesty lime. Perfect for a light lunch or casual dinner with a delightful balance of sweet, spicy, and savory flavors.
Ingredients
Scale
Tostadas
- 4 pieces Corn Tortillas (Substitution: Use flour tortillas for a different feel.)
- 1 spray Olive Oil Cooking Spray (Alternative: Any high-smoke point cooking oil can be used.)
- to taste Salt (No substitutions necessary; just adjust to taste.)
Mango Coconut Salsa
- 1 cup Mango (Substitution: Papaya can be used for a different tropical twist.)
- 1/2 cup Toasted Shredded Coconut (Tip: Toast your coconut at home or buy it pre-toasted for convenience.)
- 1/4 cup Red Onion (Substitution: Green onions offer a milder flavor.)
- 1 piece Jalapeno (Substitution: Swap for bell pepper if you prefer a milder option.)
- 1/4 cup Cilantro (Substitution: Parsley can work, but the flavor changes.)
- 2 tablespoons Lime Juice (No substitutions; lemon juice can be used for a similar tang.)
Shrimp
- 1 pound Shrimp (Substitution: Use chicken or tofu for a different protein experience.)
- 1 teaspoon Cumin (Adjust spice levels according to your taste preferences.)
- 1 teaspoon Garlic Powder (Adjust spice levels according to your taste preferences.)
- 1 teaspoon Chili Powder (Adjust spice levels according to your taste preferences.)
- to taste Salt (Adjust spice levels according to your taste preferences.)
Additional
- 1 medium Avocado (Tip: You can substitute with hummus for a different spread.)
Instructions
- Prepare the Mango Coconut Salsa: Dice the mango, finely chop the red onion, jalapeno (seeds removed if less heat is desired), and cilantro. In a bowl, combine the diced mango, toasted shredded coconut, red onion, jalapeno, cilantro, and lime juice. Mix gently to blend the flavors and set aside to let it marinate while preparing the other components.
- Season the Shrimp: In a separate bowl, toss the shrimp with cumin, garlic powder, chili powder, and salt until evenly coated. Allow to marinate briefly for about 5 minutes to absorb the spices.
- Roast the Shrimp: Preheat your oven to 400°F (200°C). Arrange the seasoned shrimp on a baking sheet lined with parchment paper. Roast for 8-10 minutes or until shrimp are pink, opaque, and cooked through, turning once halfway through for even cooking.
- Prepare the Tostadas: While the shrimp roast, place the corn tortillas on a baking rack or sheet and lightly spray both sides with olive oil cooking spray. Toast them in the oven alongside the shrimp for about 5-7 minutes or until they become crispy and golden, flipping once.
- Prepare the Avocado Spread: Slice the avocado and mash it slightly with a fork, adding a pinch of salt to taste. This will be spread on the crispy tostadas for creaminess.
- Assembly: Spread a layer of mashed avocado evenly onto each crispy tostada. Top with a portion of roasted shrimp, then spoon a generous amount of mango coconut salsa over the shrimp.
- Serve and Enjoy: Serve the tostadas immediately to preserve the crispiness. Optionally, garnish with extra cilantro or a lime wedge for added freshness.
Notes
- For a milder salsa, remove the seeds from the jalapeno before chopping.
- You can substitute shrimp with chicken or tofu for a different protein option.
- If you cannot find toasted shredded coconut, you can toast shredded coconut at home by cooking it in a dry skillet over medium heat until golden, stirring frequently.
- Using flour tortillas instead of corn will yield a softer tostada texture rather than crisp.
- Adjust seasoning in the shrimp marinade based on your preferred spice levels.
- Preparing the salsa ahead of time allows the flavors to meld nicely.
- Serve immediately after assembly to keep the tostadas crispy.
