Lowcountry Shrimp Tostada with Mango Pistachio Salsa

By: Chef Ben Berryhill


  • 2 pounds Fresh Shrimp, remove shells and veins
  • 2 tablespoons BBQ spice
  • 1/2 stick Butter, melted
Mango Pistachio Salsa:
  • 1 cup Mango, peel, remove seed and small to medium dice
  • 1/4 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
  • 1/2 each Lime, juice
  • Salt, to taste
  • 2 tablespoons Cotija, grated


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.

For the Mango Pistachio Salsa:
Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.