Tropical heat meets beachy bite. Fast, fiery, and wildly satisfying.
Serves: 2–4 | Prep time: 15 min | Cook time: 5 min
Why This Works:
This sauce brings juicy guava sweetness and full-throttle reaper heat. Paired with quick-seared shrimp, crunchy tostadas, and a bright guac slaw, it delivers bold island vibes with a kiss of chaos. Light, fast, and impressive—even if you’ve never cooked seafood in your life.
Ingredients:
For the shrimp:
- 1/2 lb raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- Juice of 1/2 lime
- 1/2 teaspoon garlic powder
- Salt to taste
For the slaw:
- 1 ripe avocado, mashed
- 1 cup shredded cabbage
- Juice of 1/2 lime
- 1 tablespoon chopped cilantro
- Salt to taste
Assembly:
- 4–6 tostada shells or small corn tortillas, crisped in the oven
- 1–2 teaspoons You Guava Be Kidding Me (start light—it’s spicy!)
- Optional: pickled onions, crumbled cotija, extra lime wedges
Instructions:
- Marinate the shrimp.
In a bowl, combine shrimp with olive oil, lime juice, garlic powder, and salt. Let sit while you prep the slaw. - Make the guac slaw.
In another bowl, mash avocado with lime juice and a pinch of salt. Stir in shredded cabbage and cilantro. Set aside. - Cook the shrimp.
Heat a skillet over medium-high heat. Add shrimp and sear 1–2 minutes per side until pink and cooked through. - Assemble the tostadas.
Spread guac slaw on each tostada. Top with shrimp, a drizzle of You Guava Be Kidding Me, and any garnishes you love.
Tips for Success:
- Make it a bowl: Skip the tostadas and serve over rice or greens for a spicy tropical power bowl.
- Vegan swap: Sub shrimp with seared mushrooms or crispy tofu.
- Heat check: If you’re spice-sensitive, blend the hot sauce with a little honey or Greek yogurt for a milder drizzle.
- Change up the protein: Add octopus, tuna, or other common ceviche proteins for additional texture & flavor.