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