Name: Mini Pineapple Shrimp Tostadas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons salted butter; 2 tablespoons olive oil; 1 pound 30/40-count shrimp, peeled and deveined; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 lime, juiced; 2 small ripe avocados; 1 lime, zested and juiced; 1/4 cup chopped fresh cilantro; Jalapeño hot sauce, to taste; Kosher salt and freshly ground black pepper; One 20-ounce can pineapple rings; 1 tablespoon chile lime seasoning; One 18-ounce bag round tortilla chips; 1/3 cup chopped fresh cilantro; Lime wedges

Directions

For the shrimp: Heat the butter and oil in a large skillet over medium-high heat.
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.
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.
To serve: Cut the pineapple rings into 8 pieces each, then set aside.
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.

Mini Pineapple Shrimp Tostadas

Ingredients

Shrimp:

Mashed Avocado:

To Serve:

Directions

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