Close-up of Mini Pineapple Shrimp Tostadas, as seen on The Pioneer Woman, Season 34.
Recipe courtesy of Ree Drummond

Mini Pineapple Shrimp Tostadas

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
Tostadas are flat tortillas, fried or toasted until crisp, then adorned with various toppings. Ree has opted for a shortcut version, using round tortilla chips topped with Tex-Mex spiced shrimp, guacamole flavored with lime and cilantro, and refreshing pineapple.



Mashed Avocado:

To Serve:


  1. For the shrimp: Heat the butter and oil in a large skillet over medium-high heat.
  2. Add the shrimp in a single layer. Sprinkle with the chili powder, cumin, salt and pepper. Cook undisturbed to brown, 2 to 3 minutes. Stir and cook for an additional 2 minutes, then deglaze by stirring in the lime juice. Remove the skillet from the heat and set aside.
  3. For the mashed avocado: Mash the avocados, lime zest and juice in a bowl until well combined. Stir in the cilantro, hot sauce and a pinch each of salt and pepper. Taste and adjust the seasoning as needed.
  4. To serve: Cut the pineapple rings into 8 pieces each, then set aside.
  5. Add the shrimp to one side of a platter. Arrange the pineapple on the other side, sprinkling it with the chile lime seasoning. Add the bowl of mashed avocado to the platter. Serve alongside the chips and cilantro so that everyone can top their own tostadas. Serve with lime wedges.