Shrimp Tostadas with Pineapple Salsa & Jalapeño Ranch

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• 6 corn tostadas
• 9-12 shrimp, uncooked
• Cooking oil of choice
• 1 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. chili powder
• 1/4 tsp. cumin
• Salt and pepper, to taste
• 1 can refried beans
• 1 avocado, sliced
• Toby’s Jalapeno Ranch Dressing & Dip
• Cheddar and white cheese blend, shredded
• Fresh cilantro

• 1/2 cup pineapple, chopped
• 1/2 cup tomatoes, chopped
• 1/2 cup red onion, chopped
• 1 tbsp. lime juice
• 1 jalapeno, finely chopped
• 1/4 cup fresh cilantro, finely chopped

Gather all ingredients. Heat a pan with your cooking oil on medium high heat. Devein and add the shrimp, garlic powder, paprika, chili powder, cumin, salt, and pepper into a medium bowl. Toss until the shrimp are all evenly coated in seasoning. 

Cook the shrimp in the pan for about 10 minutes, or until the shrimp become bright orange and curled. 

In a large bowl, combine the pineapple, tomatoes, onion, lime juice, jalapeno, and cilantro. Mix well and set aside.

Heat up your tostadas using either a toaster oven or a clean skillet, then spread about 2 tablespoons of refried beans on each tostada. Pile on the salsa, shrimp, and sliced avocado. 

Drizzle with Toby’s Jalapeno Dressing & Dip. Garnish with some shredded cheese and fresh cilantro. Serve and enjoy your Shrimp Tostadas with Pineapple Salsa!