Hatch Chile & Shrimp Tostadas with Mango-Coconut Salsa

A Sun-Drenched Summer Table

Zesty, floral, coastal—these tostadas capture the sweetness of mango, the kiss of chile heat, and the briny freshness of shrimp in every golden bite.

🌞 When to Make This

Late summer, when mangoes are still lush, Hatch chiles are in season, and the days are warm enough to crave something bright, crisp, and coastal.

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🍤 Serves

4 (makes 8 tostadas, 2 per person)

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🧾 Ingredients

For the Poached Shrimp

• 1 lb large shrimp, peeled and deveined

• 4 cups of water

• ½ cup dry white wine

• 1 stalk lemongrass, smashed

• 1 small slice fresh ginger

• ½ small white onion, sliced

• 2 cloves garlic

• 1 tsp kosher salt

• 5 black peppercorns

• 1 strip orange peel

• Ice bath (with salt + lemon slices)

Or Grilling the Shrimp

• pick your favorite spices to season

For the Roasted Hatch Chiles

• 3–4 Hatch chiles (mild or medium), fire-roasted or broiled

• Olive oil, for brushing

• Pinch of sea salt

For the Mango-Coconut Salsa

• 2 ripe Ataulfo or Kent mango, finely diced

• 4 tbsp red shallot, finely chopped

• Zest + juice of 1 lime

• 1 tbsp coconut cream or thick coconut milk (place in fridge overnight)

• 2 small Hatch chile (or ½ jalapeño), minced

• Pinch of salt

• Optional: 1 tsp honey, if mango is underripe

Note: you may want to double this recipe

For the Assembly

• 8 small tostadas (store-bought or homemade)

• 1 avocado, mashed with lime + salt

• Quick-pickled red onion (optional)

• Cilantro, microgreens, or edible flowers to garnish

• Toasted coconut flakes, for crunch

• Green Apple cut in matchsticks

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🔪 Method

Poach or Grill the Shrimp

I like to poach shrimp because it elevates their taste, texture, and aroma. But my husband is a picky eater and he only eats shrimp if its grilled and charred. So you get take the direction you like the most.

1. Fill a saucepan with water and add lemongrass, onion, garlic, salt, peppercorns, and orange peel. Sometimes I have to double the amount of lemongrass because the stalks are not that fresh. If you refrigerate them it can dull their flavor. But lemongrass is worth the hassle, trust me. If you have any kaffir lime leaves add a couple. Bring to a boil, then reduce to a simmer for 10 minutes.

2. Add shrimp and poach gently for 2–3 minutes, or until just opaque. Immediately transfer to an ice bath with lemon slices and a pinch of salt. Let chill, then drain and pat dry.

Roast the Hatch Chiles

1. Roast the chiles over an open flame or under a broiler until blistered on all sides. Transfer to a bowl, cover with a plate, and let steam for 10 minutes.

   

2. Peel the skins, remove seeds, and slice into thin ribbons. Lightly brush with olive oil and sprinkle with sea salt.

Make the Mango-Coconut Salsa

1. To prepare the coconut cream, place a can of full-fat coconut milk in the fridge overnight. This allows the cream to separate and rise to the top—once chilled, it will firm up. Before you start chopping the mango and herbs, take the can out and let the cream soften slightly at room temperature so it’s easier to scoop and mix.

2. In a bowl, combine mango, shallot, lime zest and juice, coconut cream, minced chile, and salt. Stir gently. Add honey if needed. Let sit 10–15 minutes for flavors to marry.

Assemble the Tostadas

1. Spread each tostada with a layer of mashed avocado.

2. Top with shrimp (whole or halved), a few Hatch chile ribbons, added some slices of green apple (granny smith). a generous spoonful of mango-coconut salsa.

3. Finish with pickled red onion, toasted coconut, and fresh herbs or edible flowers.

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🌿 Suggested Pairings

• Drink: Coconut-lime agua fresca, mezcal margarita, or dry Riesling

• Side: Jicama-chile-lime slaw or grilled elote

• Mood: Backyard dinner, linen napkins, golden hour

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🧑‍🍳 Kitchen Notes

• You can grill the shrimp instead of poaching for a smoky touch.

• If Hatch chiles aren’t available, substitute with Anaheim or poblano (roast for flavor).

• For heat lovers, add a few drops of chile oil on top before serving.

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📸 This Week at the Table

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Starter: Toasted Coconut & Pineapple Rum French Toast

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🏝️ A Note from Lily

I wanted these tostadas to feel like biting into summer: that moment when saltwater hits your skin, sweetness clings to your fingertips, and the sun warms your shoulders. The Hatch chiles bring a flame that never overwhelms—just enough to keep you coming back for another bite.

🌿 Want more recipes?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

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