Garlic Shrimp & Charred Corn Tostadas: A golden tostada layered with smoky grilled corn, garlicky shrimp, and vibrant toppings.

Perfect for: Brunch, elegant small plates, or entertaining with island flair.

“Corn and coconut are a traditional pairing that just works. I love the contrast of smoky corn with sweet, toasted coconut, wrapped in garlic and herbs. This dish celebrates Caribbean textures and brightness in every bite,” shared Samantha George.

Serving Size: 1–2 tostadas per person

Makes: 8–10 tostadas

Serves: 4–6 as a starter or light meal

Steam the Shrimp

Ingredients:

• 2 lb Rainforest shrimp, peeled & deveined

Method:

1. Steam shrimp over simmering water for 4–5 minutes until opaque.

2. Dice shrimp into small pieces and set aside to cool.

Garlic Oil & Corn Prep

Ingredients:

• 2 tsp vegetable oil

• 2 cloves garlic, minced

• 1 small piece of Scotch bonnet, finely minced, (optional and to taste)

• 1 ear sweet corn, grilled and shaved off the cob

Method:

1. Grill or torch the corn until lightly charred. Shave kernels off the cob.

2. In a small pan, heat oil over low heat and gently sauté garlic and Scotch bonnet until fragrant. Let the garlic oil cool completely.

Make the Tostada Shells

Ingredients:

• 8–10 small corn tortillas

• Vegetable oil, for frying

Method:

1. Heat oil to 350°F (180°C).

2. Fry tortillas 1–2 minutes per side until crisp. Drain on paper towels.

Toppings & Assembly

Ingredients:

• Diced steamed shrimp (from above)

• Garlic-Scotch bonnet oil (from above)

• Grilled sweet corn (from above)

• 1 avocado, diced

• ½ cup red onion, thinly sliced

• ¼ cup fresh cilantro leaves, chopped

• ¼ cup toasted sweetened coconut flakes

• Lime juice and wedges

• Salt to taste

To Serve:

1. In a mixing bowl, combine diced shrimp, grilled corn, avocado, red onion, and cilantro.

2. Drizzle with the cooled garlic-Scotch bonnet oil, squeeze in some lime juice, and season with salt.

3. Gently toss to combine.

4. Spoon mixture onto each crisp tostada.

5. Sprinkle with toasted coconut flakes and garnish with extra lime wedges if desired.

Photos & recipe: Chef Samantha George

Garlic Shrimp & Charred Corn Tostadas (Photo: Darren George)