Shrimp Tostadas with Coconut and Pineapple Slaw

Shrimp cooked in coconut milk make the perfect tostada topping, along with a quick sweet and spicy slaw.

Shrimp Tostadas with Coconut and Pineapple Slaw Recipe

Combine coconut milk, lime zest, ¾ teaspoon salt, and cayenne in bowl.

Reserve ¼ cup coconut milk mixture.

Stir lime juice into remaining coconut milk mixture.

Add coleslaw mix, pineapple, and jalapeño and toss to combine.

Season with salt to taste; set aside.

Mash avocados and remaining ¼ teaspoon salt with fork in separate bowl; set aside.

Pat shrimp dry with paper towels.

Combine shrimp and reserved coconut milk mixture in 12-inch nonstick skillet.

Cook over medium-high heat, stirring occasionally, until shrimp are pink and cooked through, about 5 minutes; transfer to plate.

Spread avocado evenly on tostada shells.

Divide slaw and shrimp evenly among tostadas. Serve.

Shrimp Tostadas with Coconut and Pineapple Slaw – Make the Shrimp

Bring 2 cups of water to a boil in a small saucepan and then turn off the heat.

Toast the chiles in a small skillet over medium-high heat until fragrant, about 1 minute per side.

Stem the chiles, put them in the hot water, cover, and let sit until the skins are soft, about 15 minutes.

Meanwhile, combine the coconut milk, sugar, celery, lemon zest, garlic, peppercorns, bay leaf, and 1 tsp. salt in a medium saucepan.

Bring to a boil and then turn off the heat.

Purée the chiles, 1 cup of the soaking water, and a pinch of salt in a blender.

Add the purée to the coconut mixture.

Bring to boil over high heat, reduce the heat to medium low, cover, and simmer for 25 to 30 minutes to meld the flavors.

Add the shrimp to the simmering liquid and cook until they start to curl, 1 to 2 minutes, adjusting the heat as needed to maintain a simmer.

Turn off the heat and let the shrimp sit in the liquid until cooked through, about 1 minute.

Strain through a fine strainer set over a bowl, reserving the liquid.

Transfer the shrimp to a bowl and discard the remaining solids in the strainer.

Pour the liquid back into its saucepan and boil over medium-high heat until reduced to a thick sauce, about 3 minutes.

Season to taste with salt.

Cool briefly and then stir 1/4 cup of the sauce into the shrimp. Refrigerate the shrimp.

Discard the remaining sauce or refrigerate for another use.

Shrimp Tostadas with Coconut and Pineapple Slaw – Make the Tostadas

Attach a candy thermometer to the side of a 3- or 4-quart saucepan.

Add the oil and heat over medium-high heat until it reaches 375°F.

Meanwhile, cut the tortillas into 2-1/2- to 3-inch rounds using a biscuit or cookie cutter—cut 2 rounds from each tortilla for a total of 24.

Add as many tortilla rounds as will fit in a single layer to the hot oil and fry, flipping once, until golden brown, 30 to 60 seconds per side.

Use tongs to transfer the tostadas to a plate lined with paper towels and immediately sprinkle with salt.

Let cool. Repeat until all the tostadas are fried, adjusting the heat as needed to keep the oil temperature between 350°F and 375°F.

Shrimp Tostadas with Coconut and Pineapple Slaw Ingredients

½ cup canned coconut milk
1 teaspoon grated lime zest plus 1 tablespoon juice
1 teaspoon table salt, divided
⅛ teaspoon cayenne pepper
2½ cups (7 ounces) shredded coleslaw mix
1 cup ¼-inch pineapple pieces
1 jalapeño chile, stemmed, seeded, and minced
2 ripe avocados, halved and pitted
1 cup vegetable oil, for frying
8 (6-inch) corn tortillas
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed