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Roasted Shrimp Tostadas with Mango Coconut Salsa

May 3, 2018 by Nicole Collins

It's Tostada Thursday!

Originally, today was going to be Taquito Thursday, but things don't always go as planned.

Here's a real dose of reality when it comes to blogging...not everything I make comes out perfect.

I know! Can you imagine anything I touch not being perfect?!?!?

HAHAHA...I made myself laugh out loud on that one.

Anyway...when I thought we were having Taquito Thursday, I had this grand plan for Southwestern Breakfast Taquitos. I was so sure about these taquitos, too. I made a whole batch last Sunday morning. But, if I'm going to be perfectly honest, I wasn't really into it while I was making them.

And, you could totally tell that my heart wasn't in it. Because, they were awful. And ugly. Really awful. When I make a recipe that I'm not totally sold on or that doesn't come out the right way, I still have to eat it. I'm not one to waste food even if it's not great. But, this whole batch of taquitos went straight to the trash.

They were that bad.

There's an adage out there that talks about the secret ingredient in food being love. And, I believed that more than ever after this failed batch of taquitos. Because, the love definitely wasn't there.

So, I went back to the drawing board, ditched the taquito idea completely, and took a totally different approach to the “T” word that goes with Thursday.

Instead, today we're making Roasted Shrimp Tostadas with Mango Coconut Salsa!

These tostadas are so light and tropical. And, they're perfect for kicking the cold weather blues!

We start by making our tostada shells. Just spritz some corn tortillas with some olive oil cooking spray, throw them in the oven to get crispy, and that's it.

Since we've already got the oven on, we're going to roast our shrimp in the oven, as well. The shrimp get seasoned with a simple mix of cumin, chili powder, and garlic powder; tossed in olive oil; and roasted to perfection.

The mango coconut salsa is where it's at though! Sweet juicy mango mixed with crisp toasted coconut, and spiced with a little red onion and jalapeno. If I closed my eyes, I'd swear I was sitting on a white sandy beach with clear blue water.

The shrimp and salsa get piled on our tostada shell and held on with a little mashed avocado glue. Talk about the perfect bite! Sweet, spicy, warm, cool, tangy....everything!

Speaking of everything, here's a reminder of our Cinco de Mayo week menu, so far!

“Wockamole” Wednesday: Quick Guacamole

We're in the home stretch folks! 2 more days til party time!!

But for now; enjoy, and let's eat!


Roasted Shrimp Tostadas with Mango Coconut Salsa

Serves: 4 Print


For the Tostadas:

  • 8 corn tortillas

  • olive oil cooking spray

  • salt, to taste

For the Mango Coconut Salsa:

  • 1 mango, diced

  • 3 tbsp toasted shredded coconut

  • 2 tbsp red onion, minced

  • ½ of a jalapeno, minced

  • 1 tbsp cilantro, chopped

  • juice of ½ a lime

  • salt, to taste

For the Roasted Shrimp:

  • 1 lb shrimp, peeled and deveined

  • 1 tsp cumin

  • 1 tsp garlic powder

  • ½ tsp chili powder

  • ½ tsp salt

  • olive oil cooking spray

For the Tostada:

  • 2 avocados, mashed

  • juice of 1 lime

  • ½ tsp salt


  1. Make the Tostada Shells: Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil. Arrange tortillas in a single layer. Lightly spray tortillas with olive oil cooking spray. Flip, and spray the other side with olive oil cooking spray. Bake for 8 minutes. Flip, and bake for another 7-8 mins until shells are crispy and just starting to brown. Remove from oven and top with a pinch of salt, per shell.

  2. Roast the Shrimp: Increase the oven temp to 400 degrees. Use the same baking tray used for baking the tostadas, and spray lightly with cooking spray. Add the shrimp, and spritz the shrimp with olive oil cooking spray. Top with cumin, garlic powder, chili powder, and salt. Use your hands to mix everything together. Arrange shrimp in a single layer on the baking tray, and roast for 8-10 mins until opaque and cooked through.

  3. Make the Mango Salsa: In a mixing bowl, combine mango, toasted coconut, red onion, jalapeno, cilantro, lime juice, and a pinch of salt. Stir to combine. Set aside.

  4. Assemble the Tostadas: In a mixing bowl, combine mashed avocado, salt, and lime juice. Evenly divide and spread mashed avocado between each tostada shell. Top with shrimp and mango coconut salsa, evenly dividing between each shell. Serve!

Recipe notes:

*To toast coconut: Preheat oven to 325 degrees. Line a small baking tray with parchment paper. Add sweetened shredded coconut to the sheet, and spread in an even layer. Bake for 3 mins. Remove from oven, toss the coconut, and place back in the oven for another 2-3 mins until the coconut lightly browns. Watch it closely! It'll burn quick!!

*These tostadas can be made ahead! Just store the tostada shells in an airtight bag after you bake them, and store the shrimp and mango salsa separately in the fridge. Mash the avocado and assemble when you're ready to eat!

*You don't have to line your pan with aluminum foil, but it makes for easy cleanup!

*You can easily dice a mango the same way you dice an avocado. You can cut lines horizontally and vertically in the flesh with a knife right in the skin. Then, use a spoon to scoop the cut flesh out.

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