• 31 Ratings

This recipe for coconut-poached shrimp tostadas is courtesy of Sue Torres.



Ingredient Checklist


Instructions Checklist
  • Bring poaching liquid to a simmer in a medium saucepan over medium-high heat; add shrimp. Cook until shrimp are opaque throughout, about 5 minutes. Drain, reserving poaching liquid for another use. Let shrimp cool to room temperature.

  • In a large Dutch-oven, heat 2 inches oil to 350 degrees. Working in batches, add tortillas and fry until golden brown and crunchy, about 1 1/2 minutes. Transfer tortillas to a paper towel-lined baking sheet to drain; season with salt immediately. Let cool.

  • Place tostadas on work surface; spread each with 1 tablespoon guacamole. Top with 1 teaspoon pineapple and 1 shrimp each. Garnish with red onions; serve immediately.


31 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 11
  • 1 star values: 11