Deviled Shrimp Tostadas Recipe

Its always been a mystery why tostadas arent more popular. Anything you can do with a taco (especially a crispy taco) can be done with, or should I say on, a tostada. So, is it the fold? Are we such a sandwich-centric society, that we cant let ourselves enjoy these open-faced masterpieces? Whatever the reason, its high time we start celebrating the underappreciated tostada, which is why I decided to share my favorite version.

How to Make Deviled Shrimp Tostadas

Youll find the full, step-by-step recipe below, but here are some helpful chefs notes:

There are two main ways to prepare spicy shrimp tostadas, or deviled shrimp, as we say when we want the recipe to sound a little more provocative: You can saut your shrimp (and use that to top the tostada) or make a ceviche with raw shrimp. In this version, Ive combined both methods. I like to give them a very quick sear before cutting up the still-almost-raw shrimp and finishing them in a spicy, acidic marinade. This gives us the best of both worlds, but if ceviche isnt your thing, simply coat the shrimp with all the ingredients except the lime juice, then saut them fully before serving. Dont forget to squeeze some fresh lime on top to bring everything together!

No matter how you tweak this recipe, I hope it helps you discover (or rediscover) the easy-to-make and fun-to-eat tostada. Give these a try soon, and enjoy!

Ingredients

• Tostadas: 4 corn tortillas
• 1/2 cup vegetable oil for frying, or as needed
• Avocado Spread: 1 ripe avocado
• Salt to taste
• 1 lime, juiced
• 2 tablespoons minced jalapeo
• 2 tablespoons chopped cilantro
• Deviled Shrimp: 8 large shrimp, peeled and deveined
• 1/4 cup fresh lime juice (about 2 or 3 limes)
• 1/2 teaspoon chipotle
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika, or other chili powder
• 1 pinch salt
• 1 tablespoon olive oil
• 2 teaspoons ketchup
• 2 tablespoons diced red onion
• 1/4 cup diced tomato
• 1/4 cup diced cucumber
• 1/4 cup chopped cilantro

Directions

Step 1: Heat the vegetable oil in a pan over medium heat. Fry the tortillas until blistered, golden brown, and very crispy. Once done, blot lightly on a paper towel and sprinkle with salt if desired. Place the tortillas on a cooling rack and allow them to cool completely. Store in an airtight until ready to use.

Step 2: Remove all but one tablespoon of oil from the pan and set the heat to medium-high. Add the shrimp to the pan and sear each side for about 30 seconds. The shrimp should still be almost raw inside. Remove the shrimp from the pan and let them cool for 5 minutes.

Step 3: Once the shrimp has cooled, cut them into small pieces and add them to a bowl. Add lime juice, chipotle, cumin, paprika, salt, olive oil, and ketchup. Mix well, cover the bowl, and refrigerate for 1 to 8 hours for marinating.

Step 4: To make the avocado spread, mash the avocado and salt with a fork until smooth. Stir in lime juice, jalapeo, and cilantro. Refrigerate until ready to use.

Step 5: Once the shrimp has marinated, remove it from the fridge and add the red onion, tomato, cucumber, and cilantro. Taste for salt and adjust as needed.

Step 6: To assemble the tostadas, spread the crispy tortillas with the avocado spread and top with the deviled shrimp. Finish with a drizzle of Mexican crema or thinned-out sour cream. Serve immediately after dressing the tostadas.

Nutrition Facts (per serving)

• Calories: 384
• Fat: 23g (29% DV)
• Saturated Fat: 3g (16% DV)
• Cholesterol: 23mg (8% DV)
• Sodium: 323mg (14% DV)
• Total Carbohydrate: 45g (16% DV)
• Dietary Fiber: 12g (44% DV)
• Total Sugars: 15g
• Protein: 8g (15% DV)
• Vitamin C: 87mg (96% DV)
• Calcium: 82mg (6% DV)
• Iron: 2mg (10% DV)
• Potassium: 961mg (20% DV)