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–+ servings
Kate Ramos

Coconut Shrimp Tortas {Super Delicious Mexican Sandwich with Shrimp}

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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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

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

Method
 

  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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