Lowcountry Shrimp Tostada with Mango Pistachio Salsa

  • Yield: 10 servings
Lowcountry Shrimp Tostada


Lowcountry Shrimp Tostada with Mango Pistachio Salsa. Recipe by Ben Berryhill.


  • 2 pounds Fresh Shrimp, remove shells and veins
  • 2 tablespoons BBQ spice
  • ½ stick Butter, melted

Mango Pistachio Salsa

  • 1 cup Mango, peel, remove seed and small to medium dice
  • ¼ cup Whole Roasted Pistachios, lightly crushed
  • 1 each Serrano Chile, minced
  • 3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
  • 2 tablespoons Basil Leaves, Chopped (I used purple basil)
  • 1 tablespoon Olive Oil
  • 1 each Baby Romaine, remove and discard outer leaves, chop hearts
  • ½ each Lime, juice
  • Salt, to taste
  • 2 tablespoons Cotija, grated


  1. Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.

Mango Pistachio Salsa

  1. Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.

nutrition facts

Based on 1 servings

Per serving:

  • Calories210
  • Total Fat11g
  • Saturated Fat4g
  • Cholesterol120mg
  • Sodium260mg
  • Total Carbohydrates13g
  • Dietary Fiber2g
  • Total Sugars3g
  • Protein16g
  • Calcium95mg
  • Iron1mg
  • Potassium369mg


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