Shrimp Tostadas With Pineapple Salsa Food

SHRIMP TOSTADAS WITH PINEAPPLE SALSA

Steps:

• Prepare tostadas by preheating the oven to 400 degrees. Spray avocado oil on both sides and place on silicone baking sheet.
• Bake for 8-10 minutes, flipping half way through to get them nice and crispy!
• Prepare shrimp by mixing 1/2 tsp garlic powder, smoked paprika, chili powder, cumin, salt and some pepper together in a bowl with a shrimp to fully coat. Place in pan to sauté. Cook thoroughly. The shrimp will turn pink once cooked.
• Set aside shrimp once done.
• Prepare pineapple salsa by combining the pineapple, tomato, chopped red onion, lime juice, jalapeno and the remaining 1/2 tsp garlic powder, seasoning with salt and pepper to taste.
• Prepare tostadas by adding mashed avocado, shrimp and pineapple salsa on top.
• Option to garnish with red pepper flakes and cilantro.

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.

SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Mix shrimp, 2 teaspoons oil, jalapeno, garlic and cumin in bowl.
• Chill at least 1 hour and up to 3 hours.
• Preheat oven to 350 F.
• Brush tortillas on each side with 1/2 teaspoon oil.
• Place on nonstick baking sheet.
• Bake until tortillas are crisp, about 20 minutes.
• Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl.
• Season salsa with salt and pepper.
• Combine remaining ingredients in large bowl; toss together.
• Season with salt and pepper.
• Heat large nonstick skillet over high heat.
• Add shrimp mixture; saute until just cooked through, about 3 minutes.
• Divide salad among tortillas.
• Top with shrimp.
• Spoon salsa atop each.

SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
• Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
• Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
• Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
• Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.

SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
• For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
• Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
• Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa.

GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
• Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
• Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.