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.

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