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Monday's Leftovers: Pineapple-Shrimp Tostadas

Monday's Leftovers: Pineapple-Shrimp Tostadas

Leftover rum glazed shrimp
pairs well with fresh, juicy flavors. Toss it with pineapple, red onion, jalapeño, lime juice, and mint to make a delicious topping for a crisp tostada. This meal is fast and easy making it ideal for a busy Monday night. For a special treat, serve with chips and salsa!

To look at the recipe please


Pineapple-Shrimp Tostadas

Pineapple-Shrimp Tostadas

Pineapple-Shrimp Tostadas


1 pound large shrimp, peeled and deveined
3 slices pineapple, 1 inch thick
3 slices red onion, 1 inch thick
1 jalapeño chile
Vegetable oil, for brushing
2 tablespoons chopped fresh mint
Juice of 1 lime
4 tostada shells


  1. Place the shrimp in a large pot of boiling, salted water. Remove the pot from the heat, cover and let stand until the shrimp are opaque and cooked through, about 3 minutes. Drain the shrimp, pat dry and refrigerate.
  2. Preheat a grill pan over medium-high heat. Lightly brush the pineapple slices, onion slices and jalapeño with oil on both sides and cook, turning once, until grill marks appear, about 3 minutes on each side.
  3. Coarsely chop the onion and pineapple. Seed and chop the jalapeño. In a large bowl, toss the onion, pineapple and jalapeño with the mint and lime juice; season to taste with salt.
  4. Add the reserved shrimp and toss.
  5. To serve, spoon the shrimp salad onto the tostada shells.

Serves 4.

Around The Web
Join The Conversation
aimeeb aimeeb 8 years
Very different...
sonnabobble sonnabobble 8 years
looks good, but i think i'd add a little jack cheese to hold it together!
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