@mimusahn: Respuesta a @Floristeria💐🎁💝 le cuento que tenemos variedad de productos de Yuya🫶🏻✨ #hechoenmexico #honduras #tiendademaquillaje

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Saturday 30 May 2026 19:40:49 GMT

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Paho :

Que productos se pueden encontrar de Bissu?

2026-05-30 22:49:12

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Alejandra Doblado :

Donde están ubicados?

2026-05-31 16:42:05

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#fyr #rek

HAPPY BIRTHDAY FEFE/FELIX#felix #birthday #skz #blowthisup #trending

HAPPY BIRTHDAY FEFE/FELIX#felix #birthday #skz #blowthisup #trending

summer vibe 🥥

summer vibe 🥥

Crispy shrimp pineapple wrap 🍤😛 Ingredients (2 servings): For pineapple salsa: Pineapple – 1 cup Red onion – 1/2 pc Tomatoes – 1–2 pcs Cilantro – to taste Lime – 1 pc Salt – 1 tsp Black pepper – 1 tsp For avocado cream: Avocado – 1 pc Sour cream – 2 tbsp Garlic – 2 cloves Cilantro – to taste Lime – 1/2 pc Salt – 1 tsp For shrimp: Whiteleg shrimp – 14 pcs Flour – 1/2 cup Eggs – 2 pcs Panko breadcrumbs – 1/2 cup Vegetable oil – for deep frying Tortillas – 2–4 pcs Instructions: 1. Start with pineapple salsa: finely dice pineapple, red onion, tomatoes, and cilantro. Add lime juice, salt, and black pepper, then mix well. 2. Make avocado cream: blend avocado, sour cream (2 tbsp), garlic, cilantro, lime juice, and salt until smooth and creamy. 3. Prepare shrimp: coat shrimp in flour, dip into egg, then coat with panko breadcrumbs. Deep fry until golden and crispy (about 3–5 minutes), until fully cooked. 4. Assemble: spread avocado cream on tortilla, add shrimp, then pineapple salsa. Wrap tightly. 5. Optional: quickly pan-fry the wrap for just a short time on a hot pan, only to lightly crisp the outside. This helps keep everything warm and prevents the shrimp coating from softening too quickly from the salsa and cream. Do not over-fry so the crispy texture of the shrimp stays intact. Serve immediately while hot. Enjoyy! #EasyRecipe #quickdinner #summerrecipes #DinnerIdeas

Crispy shrimp pineapple wrap 🍤😛 Ingredients (2 servings): For pineapple salsa: Pineapple – 1 cup Red onion – 1/2 pc Tomatoes – 1–2 pcs Cilantro – to taste Lime – 1 pc Salt – 1 tsp Black pepper – 1 tsp For avocado cream: Avocado – 1 pc Sour cream – 2 tbsp Garlic – 2 cloves Cilantro – to taste Lime – 1/2 pc Salt – 1 tsp For shrimp: Whiteleg shrimp – 14 pcs Flour – 1/2 cup Eggs – 2 pcs Panko breadcrumbs – 1/2 cup Vegetable oil – for deep frying Tortillas – 2–4 pcs Instructions: 1. Start with pineapple salsa: finely dice pineapple, red onion, tomatoes, and cilantro. Add lime juice, salt, and black pepper, then mix well. 2. Make avocado cream: blend avocado, sour cream (2 tbsp), garlic, cilantro, lime juice, and salt until smooth and creamy. 3. Prepare shrimp: coat shrimp in flour, dip into egg, then coat with panko breadcrumbs. Deep fry until golden and crispy (about 3–5 minutes), until fully cooked. 4. Assemble: spread avocado cream on tortilla, add shrimp, then pineapple salsa. Wrap tightly. 5. Optional: quickly pan-fry the wrap for just a short time on a hot pan, only to lightly crisp the outside. This helps keep everything warm and prevents the shrimp coating from softening too quickly from the salsa and cream. Do not over-fry so the crispy texture of the shrimp stays intact. Serve immediately while hot. Enjoyy! #EasyRecipe #quickdinner #summerrecipes #DinnerIdeas

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