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Shrimp and Avocado Salad with "Mi Cosecha Tostones"

Prep time: 15min - Cook time: 10min - Total: 25min
Serves: 4-6ppl


12 Cassava "Tostones" ¼ cup red onion, diced ¼ cup cucumber, diced 1 lb. peeled shrimp 1 medium tomato, diced 1 medium avocado, diced (about 5 oz) ¼ cup queso fresco, crumbled 1 tbsp cilantro, chopped 1/8 tsp cayenne pepper 1/8 tsp paprika 1/8 tsp garlic powder 2 tbs olive oil Juice of one lime Salt & pepper, to taste


  • Season shrimp with cayenne, paprika, garlic powder, salt, and pepper.

  • Add 1 tablespoon of olive oil to a medium saucepan and bring to high heat.

  • Sauté shrimp until golden, 2-3 minutes on each side.

  • Set aside. Once cooled dice into small pieces.

  • In a bowl combine shrimp, red onion, cucumber, tomato, cilantro, queso fresco, lime juice, olive oil, salt, and pepper. Add avocado and toss gently.

  • Cover and let it marinate in the fridge for at least 20 minutes.

  • Meanwhile, cook the “tostones” according to package instructions, I like to air-fry them!

  • Serve the salad on top of the “tostones”.

Publication sponsored and paid for by Mi Cosecha.


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