This shrimp and pineapple tostada makes for a easy and delicious meal! It’s perfect for a weeknight or weekend, a dinner in with family or when hosting a crowd. Serve with your favorite tostada toppings. I like a little lettuce and sour cream and a touch of salsa. Some mango and peach salsa would be delicious.
This could also be eaten in a taco or even on a salad. It’s a sweet, slightly salty and just a tad spicy recipe. I have the recipe’s heat at about a 1, but if you want to bump up the heat then add more sriracha or some jalapenos.
Here are some of my salsa recipes that would taste great with this tostada:
Canned tomato salsa RECIPE HERE
Peach and pineapple tomato salsa RECIPE HERE
Fresh pico de gallo RECIPE HERE
What you need to make shrimp and pineapple tostada:
Serves 4 people
- 1 1/2 pounds shrimp – shelled and de-veined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sriracha
- 1 cup pineapple chunks – fresh frozen or canned
- 1/2 teaspoon chili powder
- sprinkle of salt
- 1/2 teaspoon dried cilantro or 1 tablespoon fresh cilantro- minced
- 8-10 corn tostadas
Instructions
- Heat olive oil in a skillet pan and add the shrimp, salt, sriracha and garlic powder to the pan.
- Cook until shrimp is pink and thoroughly cooked, stir during the cooking so the seasoning gets evenly dispersed.
- Add pineapple chunks to a pan with olive oil.
- Sprinkle with chili powder and salt and cook until pineapple begins to caramelize.
- Remove from heat and sprinkle with cilantro.
- warm corn tostadas and serve with your favorite tostada toppings.
Shrimp and pineapple tostada
Super simple and delicious dinner!
Servings 4 people
Ingredients
- 1 1/2 pounds shrimp – shelled and de-veined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sriracha
- 1 cup pineapple chunks – fresh frozen or canned
- 1/2 teaspoon chili powder
- sprinkle of salt
- 1/2 teaspoon dried cilantro or 1 tablespoon fresh cilantro- minced
- 8-10 corn tostadas
Instructions
- Heat olive oil in a skillet pan and add the shrimp, salt, sriracha and garlic powder to the pan.
- Cook until shrimp is pink and thoroughly cooked, stir during the cooking so the seasoning gets evenly dispersed.
- Add pineapple chunks to a pan with olive oil.
- Sprinkle with chili powder and salt and cook until pineapple begins to caramelize.
- Remove from heat and sprinkle with cilantro.
- warm corn tostadas and serve with your favorite tostada toppings.