Chef Sharone Hakman’s Mini Shrimp Tostadas

Chef Sharone Hakman’s Mini Shrimp Tostadas

Try Sharone Hakman’s mini shrimp tostadas with grilled avocado and pineapple salsa!


5 col

Serves: 2-4
Prep time: 15 minutes (plus 30 minutes of marinade)
Cook time: 20-30 minutes
Difficulty: Intermediate

Charcoal BBQ Grill

Ingredients (for shrimp and marinade)
1/2 pound fresh jumbo shrimp, peeled
2 tablespoons cilantro
2 tablespoons garlic, minced
2 tablespoons extra virgin olive oil
1 lime, halved and squeezed
1/4 teaspoon salt
1/4 teaspoon ground pepper

Instructions (for shrimp and marinade)

  1. Place the shrimp in a bowl. Add the garlic, olive oil, cilantro, lime juice, salt and pepper. Mix together
  1. Cover the bowl with plastic wrap and marinade in the refrigerator for at least 30 minutes or preferably overnight

Ingredients (for salsa)
6 fresh pineapple rings, cut to 1/2” thickness
1-1 1/2” jalapeños, finely chopped
1/4 cup cilantro, finely chopped
1 tablespoon green onion, finely chopped
2 tablespoons shallot, finely chopped
1 lime, zested and juiced
1/2 teaspoon salt
1/2 teaspoon ground pepper

Instructions (for salsa)

  1. Heat grill to 500 F
  1. Place the sliced pineapple rings on grill for about 3-4 minutes on each side until the pineapple sugars caramelize and grill marks are prominent. Remove from grill. Allow pineapple to cool, then cut into small cubes, discarding the pineapple core
  1. Combine the remaining ingredients for salsa in a bowl and toss together with the pineapple
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Chef Tip: We want to be sure our grill is at a really high heat so we get the grill marks on the pineapple. Hold your hand about 5 inches above the grill, and count how long you can keep it there comfortably. When it is only for about 1 second, you’re at a good high heat.

Ingredients (for tostadas)
6 corn tortillas
2 cups of grape seed oil (for frying)

Instructions (for tostadas)

  1. Heat grape seed oil in shallow pan until it reads 350 F
  1. Fry mini tortillas for about a minute until they start to sizzle and bubble, then turn over. Continue frying on the other side for another 1-2 minutes. Remove from heat once they are golden brown on both sides. Set aside to cool

Ingredients (for assembling tostadas)
Pre-marinated jumbo shrimp
Pineapple salsa
Fried tostadas
1 ripe avocado
1 radish, thinly shaved
1/4 teaspoon salt

Instructions (for assembling tostadas)

  1. Heat grill to 500 F
  1. Cut the avocado into quarters and remove the pit and skin. Gently place the avocado on the grill and slowly brown each side for about 3-4 minutes. Remove from grill. Add a light sprinkling of salt onto the avocado and slice it
  1. Place the pre-marinated shrimp on the grill and cook until pink on one side then turn over. Continue grilling until pink on all sides then promptly remove from heat. About 3-5 minutes total cook time
  1. To assemble, place 3 shrimp on top of each tostada, 1 tablespoon of salsa, 2 slices of grilled avocados and top with a thinly shaved radish slice

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@Cherice -- Thank you! Let us know if you decide to make them yourself :)

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