Coconut Shrimp Tortas {Mexican Shrimp Sandwich}

This Coconut Shrimp Tortas post has been sponsored by Clos du Bois and SeaPak. All thoughts and opinions are my own. The following content is intended for readers who are 21 or older.

What is your go-to meal when the last thing you want to do is make dinner but you have to anyway because, you know….kids + husband?

For me, it depends on my mood. Sometimes the classic kid favorite, pasta with tomato sauce. Other times it’s tacos (obvs) but more often than not, when I’m really tired and uninspired; it’s sandwiches, more specifically Mexican sandwiches, called Tortas. Crusty bread, beans, meat, and lots of veggie toppings. Tortas are satisfying, delicious, and most importantly fast and easy— pairing perfectly with a glass of Clos du Bois Chardonnay—such a nice way to relax after a long day!

How to Motivate Yourself For Dinnertime

We all are so ridiculously overextended these days with never-ending to do lists and full-time commitments to way too many things that when dinner rolls around it is basically just one more task to check off before we move on to the next thing.

But that makes me sad and I don’t want to live in a world where dinner is a duty, not a blessing. Opening up a bottle of wine is one of life’s little luxuries that helps me slow down and enjoy this daily ritual. I like to turn on some music, enjoy a glass while I pull dinner together, and then gather everyone around to eat.

Clos du Bois makes several varieties of approachable, refined wines that are perfect for everyday sipping. I paired these Coconut Shrimp Tortas with their 2015 Chardonnay, a gorgeous straw yellow wine with crisp flavors of apple and lemon that ends with a creamy buttery finish. The Clos du Bois wines are a great choice to have on hand to pair with all your favorite meals and are rich and satisfying enough on their own to sip before dinner as well.

How To Make Coconut Shrimp Tortas

To whip up these yummy sandwiches we start with SeaPak® Jumbo Coconut Shrimp. Tender shrimp covered in lightly sweet coconut flakes that bake effortlessly to a golden brown. While these are baking I  make the oven do double duty and toast the bread in there at the same time.

While all that is happening, I warm the refried black beans and toss together a salad-like filling of baby kale (but you could also use arugula), sliced scallions, sweet baby bell peppers, and dried figs. Even though I didn’t add them, some thinly sliced jalapeños or serrano peppers would also be excellent in the sandwich for a fiery kick if you like spicy food.

To assemble the sandwiches, spread a layer of beans on each piece of bread and top with a few pieces of coconutty shrimp (we don’t mind eating the tales, but you can remove them if you’d like).  Divide the salad mixture between the sandwiches and top with the other slice of bread.

Sip Back and Relax

This comforting meal can and should be replicated with any number of SeaPak shrimp varieties. Their garlic butter shrimp or butterfly shrimp would also be amazing in a torta, so give them all a try and see which one is your favorite. Paired with a lovely Clos du Bois wine these shrimp sandwiches will become staples on your dinner table.

Clos du Bois and SeaPak want you to celebrate the everyday joys of dinner. Starting February 28, 2018 go to SipBackandRelax.com to learn more about their special Reward Offer promotion that gives eligible participants a gift card to their choice of 1-800-flowers, xbox, or iTunes.

And remember to please enjoy Clos du Bois wines responsibly.

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Coconut Shrimp Tortas {Super Delicious Mexican Sandwich with Shrimp}

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

My Coconut Shrimp Tortas are a super easy Mexican-style sandwich with baked coconut shrimp, refried black beans, and a baby kale, fig, scallion, bell pepper salad all on toasted bread. Serve with a chilled glass of wine for a relaxing weeknight meal everyone will love.

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Ingredients

• 1 Family-Size Package SeaPak Coconut Shrimp, cooked according to package instructions
• 1 baguette
• 16 ounce can refried black beans
• 2 cups baby kale or arugula
• 4 dried figs, thinly sliced
• 3 sweet baby bell peppers, thinly sliced
• 3 scallions, thinly sliced
• 1 tablespoon olive oil
• Juice of 1/2 a lime
• 1/4 teaspoon kosher salt, or more to taste

Instructions

1. Bake the shrimp according to the package instructions.
2. Meanwhile, slice baguette into four equal pieces, then slice each piece in half horizontally. Lay the bread, cut-side-up on a baking sheet and toast in the oven while the shrimp cooks.
3. Warm the black beans in the microwave or stove top.
4. Combine baby kale, figs, bell peppers, and scallions in a medium bowl. Drizzle olive oil and lime juice over the top and sprinkle with salt. Toss to combine.
5. Slather each piece of bread with the black beans, lay three or four shrimp on each sandwich, top with the kale salad and the other piece of bread.
6. Enjoy with a chilled glass of Clos Du Bois Chardonnay.

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