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Deviled Shrimp Tostadas

5

0 min

Deviled Shrimp Tostadas

Deviled Shrimp Tostadas Photo 1

Time

0 min

Serving

6 persons

Calories

1536

Rating

5.00★ (1)

Cuisine

Mexican
Author: Victoria Buriak
My favorite version of tostada. Not only is this dish texturally thrilling with crispy fried corn tortilla, silky avocado spread, tender shrimp and fresh diced veggies, the flavors of sweet, sour, savory, and spicy really make for a well rounded dish to serve cool on a hot day.

Ingredients

  • corn tortillas: 4 piece
  • vegetable oil for frying: 0.5 cup (or as needed)
  • ripe avocado: 1 piece
  • salt: (to taste)
  • lime: 1 piece (juiced)
  • Jalapeno: 2 Tbsp (minced)
  • cilantro: 2 Tbsp (chopped)
  • shrimp: 8 piece (peeled and deveined)
  • lime juice (about 2 or 3 limes): 0.25 cup (fresh)
  • chipotle: 0.5 tsp
  • cumin: 0.25 tsp
  • paprika, or other chili powder: 0.25 tsp
  • pinch salt: 1 piece
  • olive oil: 1 Tbsp
  • ketchup: 2 tsp
  • red onion: 2 Tbsp (diced)
  • tomato: 0.25 cup (diced)
  • cucumber: 0.25 cup (diced)
  • cilantro: 0.25 cup (chopped)

Metric Conversion

Stages of cooking

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  1. Fry tortillas in oil over medium heat until blistered, golden brown, and very crispy. Blot lightly on a paper towel, and sprinkle with salt if desired. Place on a cooling rack and let cool fully. Store in an airtight container until needed.
    Deviled Shrimp Tostadas Photo 2
  2. Remove all but one tablespoon of the oil from the pan, and set heat to medium high. When hot, add shrimp and sear each side for just 30 seconds. The shrimp should still be almost raw inside.  Remove and let cool for 5 minutes.
    Deviled Shrimp Tostadas Photo 3
  3. Cut shrimp into small pieces, and add to a bowl. Add lime juice, chipotle, cumin, paprika, salt, olive oil, and ketchup. Mix well, cover, and transfer into the fridge for 1 to 8 hours.
    Deviled Shrimp Tostadas Photo 4
  4. To make avocado spread, mash avocado and salt with the back of a fork until it’s as smooth as you want. Stir in lime juice, jalapeno and cilantro. Refrigerate until needed.
    Deviled Shrimp Tostadas Photo 5
  5. Remove shrimp from the fridge and mix in the red onion, tomato, cucumber, and cilantro. Taste for salt and adjust as needed.
    Deviled Shrimp Tostadas Photo 6
  6. To make tostadas, spread crispy tortillas with avocado spread, and top with the deviled shrimp. Finish with a drizzle of Mexican crema or thinned out sour cream.
    Deviled Shrimp Tostadas Photo 7
  7. Tostadas should be eaten as soon as they are dressed. Chef John
    Deviled Shrimp Tostadas Photo 8

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