Appetizer | Recipes | Shellfish

Grilled Mini Pineapple Rum Shrimp Tostadas

mini shrimp tostadas

Mini food just makes me happy. Is that weird? These Grilled Mini Pineapple Tostadas are the perfect bite. They are a little sweet, a little spicy with the cold crunch of the pineapple salsa.

I was asked to create several recipes for Old El Paso that I will be sharing with you  over the next few months. These tostadas are made from Old El Paso soft tacos. I took a small round cookie cutter and cut circles out of the soft taco. I brushed them with oil and then grilled them quickly over the grill.

You can pre-cut the circles a day ahead and store in a baggie. The salsa can also be made ahead which always makes it easier!

 

  pineapple shrimp tostada

In a small bowl mix brown sugar, lime juice, rum and seasoning. Add shrimp and stir to coat. Let sit for 15 minutes.

In a small bowl toss coleslaw with lime juice and olive oil. Skewer shrimp and grill 1 to 2 minutes each side. Remember to soak your skewers in water for at least 15 minutes before skewering the shrimp. Place tortillas on grill for about 1 minute per side.

Pineapple Shrimp1

Place pineapple, red onion and avocado on a grill pan and cook until slightly browned.

pineapple shrimp

Place a small amount of coleslaw on tortilla and top with pineapple, avocado and red onion. Top with shrimp and sprinkle with cilantro. Now the fun part – eat!

Old El Paso has a beautiful new site full of recipes and new ideas. Visit their new site and be inspired.

I was asked by General Mills/Old El Paso to create several recipes for which I was compensated for. Opinions are 100% mine.

Grilled Mini Pineapple Shrimp Tostadas

mini shrimp tostadas

Ingredients

  • 4 Old El Paso Tortillas
  • 1/4 cup brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon Old El Paso Taco Seasoning
  • 1/2 teaspoon salt
  • 2 tablespoons rum
  • 16 small shrimp, peeled and deveined
  • 1 cup pineapple, chopped
  • 1 avocado, diced
  • Shredded cabbage
  • 1/4 cup chopped cilantro

Instructions

  1. Use a 2 to 3 inch round cutter and cut out 16 circles from 4 tortillas.
  2. In a small bowl mix brown sugar, lime juice, rum and seasoning. Add shrimp and stir to coat. Let sit for 15 minutes.
  3. In a small bowl toss coleslaw with lime juice and olive oil.
  4. Skewer shrimp and grill 1 to 2 minutes each side. Place tortillas on grill for about 1 minute per side. Place pineapple, red onion and avocado on a grill pan and cook until slightly browned.
  5. Place a small amount of coleslaw on tortilla and top with pineapple, avocado and red onion. Top with shrimp and sprinkle with cilantro.
  6. Chop everything up earlier in the day and keep refrigerated.
  7. Make an large tostado by grilling 4 tortillas and topping with a fourth of the toppings.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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