Passionfruit & Mango Shrimp Recipe

Prepare marinade

In a medium bowl combine passionfruit pulp, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, kosher salt, black pepper and finely chopped chipotle in adobo. Whisk until emulsified.

Marinate shrimp

Add the shrimp to the marinade, toss to coat evenly, cover and refrigerate for 15–20 minutes (no longer than 30 minutes to avoid over‑cooking the shrimp from the acid).

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a drizzle of oil (about 1 tsp) and add shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque and edges are slightly charred. Remove from heat and let rest 2 minutes.

Make mango-avocado salsa

In a bowl gently combine diced mango, diced avocado, finely diced red onion, minced jalapeño, chopped cilantro, lime juice, sea salt and black pepper. Taste and adjust seasoning. Keep refrigerated until assembly; stir gently before using so avocado doesn't brown.

Infuse oil

In a small saucepan combine neutral oil, crushed dried chiles, chipotle powder (or smoked paprika), thinly sliced garlic and salt. Warm over low heat for 3–4 minutes — do not let the oil smoke. Remove from heat and let the chiles and garlic steep for 10 minutes, then strain through a fine mesh sieve into a small bowl. Reserve oil.

Crisp chile flakes (optional)

If you prefer spicy texture, after straining return the oil to the pan and briefly fry a pinch of the reserved crushed chile for 10–15 seconds until fragrant; cool. Otherwise use strained oil directly.

Warm the blue corn tostadas in a 350°F (175°C) oven for 4–6 minutes or in a hot skillet for 30–45 seconds per side until just warmed and crisp.

Place 1–2 tablespoons of mango‑avocado salsa on each tostada, spreading slightly to make a bed for the shrimp.

Top each with 3–4 cooked shrimp (depending on size). Drizzle about 1 teaspoon of chile oil over each tostada for heat and gloss.

Garnish with microgreens or cilantro sprigs, a light sprinkle of coarse sea salt, and a lime wedge on the side. Serve immediately so tostadas stay crisp.