Lowcountry Shrimp Tostadas with Mango-Pistachio Salsa

Menu PartEntree
Cuisine TypeLatin
Lowcountry Shrimp Tostadas with Mango-Pistachio Salsa

Chef Ben Berryhill

Red Drum

Mt. Pleasant, S.C.

Shrimp tacos are a perennial favorite, but Chef Ben Berryhill changes them up with a different presentation and South Carolina flavors. He seasons the shrimp with barbecue spice, then grills them over hot coals. The cooked shrimp are served open-face on a tostada shell or large round tortilla chips, accompanied by a zesty, colorful mango-pistachio salsa.


Mango pistachio salsa

1 cup diced, peeled mango

¼ cup whole roasted pistachios, lightly crushed

1 serrano chile, seeded and minced

3 tbsp. finely diced red bell pepper

2 tbsp. chopped fresh basil leaves

1 tbsp. olive oil

1 small head baby romaine, outer leaves removed and hearts chopped

½ lime, juiced

Salt, to taste

Barbecue shrimp

2 lb. shelled and deveined fresh shrimp

2 tbsp. BBQ spice

¼ cup butter, melted

Tostada shells or large round tortilla chips

2 tbsp. grated cotija cheese


1. For salsa, combine mango, pistachios and remaining ingredients; toss together until mixed. Set aside.

2. Lay shrimp flat on cutting board and line up backs to bellies. Run a skewer through center, threading 8 to 12 shrimp on each skewer. Season with BBQ spice and baste with melted butter.

3. Prepare barbecue grill with hot coals. Grill shrimp skewers over hot coals until cooked; rebaste with melted butter.

4. To serve, spoon salsa on tostada shells; top with grilled shrimp. Garnish with cotija cheese.

Photo courtesy of American Pistachio Growers

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