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Shrimp Tostadas

4

30 min

Shrimp Tostadas

Shrimp Tostadas Photo 1

Time

30 min

Serving

4 persons

Calories

639

Rating

4.00★ (2)

Cuisine

Mexican
Author: Victoria Buriak
Salad, side, main dish, and bread all in a little stack? Yes, please! Make that two! The slaw, refried black beans, and shrimp stack up on crispy tostada shells for a fun and tasty dinner. If your family likes milder heat, use only one chipotle pepper, and omit the cayenne.

Ingredients

  • mayonnaise: 0.5 cup
  • chipotle peppers in adobo sauce: 2 piece (minced)
  • freshly-squeezed lime juice: 0.33333 cup
  • honey: 1 Tbsp
  • avocado oil: 1 Tbsp
  • ground cumin: 1 tsp
  • salt: 0.25 tsp (to taste)
  • cabbage: 1 pack (8 ounce pack, shredded)
  • water: 1 cup
  • bouillon (such as Better Than Bouillon Sofrito Base®): 1 tsp
  • cayenne pepper: 0.25 tsp
  • raw shrimp (frozen or fresh): 24 piece (peeled and deveined)
  • refried black beans: 1 can (15 ounce can)
  • smoked paprika: 0.5 tsp
  • ground cumin: 0.5 tsp
  • garlic granules: 0.25 tsp
  • (6-inch) tostada shells: 8 piece
  • ounces queso fresco, crumbled: 4 piece
  • bunch cilantro: 1 piece (chopped)
  • Mexican-style crema: 0.5 cup
  • lime slices: 8 piece

Metric Conversion

Stages of cooking

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  1. Combine mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, 1 teaspoon cumin, and salt to taste for the slaw in a large bowl. Stir until well blended. Add shredded cabbage and toss to coat. Refrigerate until ready to use.
    Shrimp Tostadas Photo 2
  2. Combine water, sofrito base, and cayenne pepper in a large skillet for the slaw. Bring to a boil over medium heat. Add shrimp to the boiling liquid, bring back to a boil, and cook until shrimp turn white and peachy-pink, and make a “C” shape, 3 to 5 minutes. Using a slotted spoon or spider, remove shrimp from the cooking liquid immediately.
    Shrimp Tostadas Photo 3
  3. Set an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking tray with aluminum foil.
    Shrimp Tostadas Photo 4
  4. Stir refried beans, smoked paprika, 1/2 teaspoon cumin, and garlic granules together in a bowl for the tostadas. Spread each tostada shell with bean mixture, 1 to 2 tablespoons per tostada, or to taste. Sprinkle queso fresco crumbles evenly on each tostada. Place tostadas on the prepared baking tray in a single layer.
    Shrimp Tostadas Photo 5
  5. Broil under the preheated broiler until cheese begins to melt, 1 to 2 minutes. Watch that tostada shells do not burn.
    Shrimp Tostadas Photo 6
  6. Place about 1/2 cup of the prepared slaw on each tostada. Top with chopped cilantro to taste. Add three shrimp per tostada, and drizzle crema over all. Serve with lime slices, if desired.
    Shrimp Tostadas Photo 7

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