📝 About This Recipe
Transport your taste buds to the sun-drenched coast of Baja with these vibrant, crunchy Shrimp Tostadas. Featuring succulent shrimp marinated in a citrusy garlic blend and nested atop a creamy bed of smashed avocado, this dish is a masterclass in contrasting textures. It’s a celebratory meal that balances the heat of smoky chipotle with the refreshing crunch of a quick-pickled cabbage slaw.
🥗 Ingredients
The Shrimp
- 1 pound Large Shrimp (peeled, deveined, and tails removed)
- 2 tablespoons Olive Oil
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cumin (ground)
- 1 tablespoon Lime Juice (freshly squeezed)
The Slaw & Base
- 8 pieces Tostada Shells (store-bought or fried corn tortillas)
- 2 cups Shredded Cabbage (mix of red and green)
- 1/4 cup Fresh Cilantro (chopped)
- 2 Avocados (ripe, pitted and peeled)
- 1/4 cup Red Onion (thinly sliced)
Chipotle Crema & Garnish
- 1/2 cup Mexican Crema (or sour cream)
- 1 tablespoon Chipotle Peppers in Adobo (finely minced sauce and pepper)
- 1/4 cup Cotija Cheese (crumbled)
- 2 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
In a medium bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, cumin, lime juice, and a pinch of salt. Let marinate for 15 minutes while you prepare the other components.
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2
In a small bowl, whisk together the Mexican crema and the minced chipotle peppers in adobo. Set aside in the refrigerator to allow the flavors to meld.
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3
Prepare the slaw by combining the shredded cabbage, sliced red onion, and chopped cilantro in a bowl. Toss with a squeeze of lime and a pinch of salt; let it sit to soften slightly.
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4
In a separate small bowl, mash the ripe avocados with a fork until mostly smooth. Season with a pinch of salt and a teaspoon of lime juice to prevent browning.
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5
Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. You want the pan hot enough to sear the shrimp quickly without overcooking them.
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6
Add the shrimp to the hot skillet in a single layer. Cook for 2-3 minutes per side until they are pink, opaque, and have a slight char on the edges.
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7
Remove the shrimp from the heat immediately and transfer to a clean plate to prevent them from becoming rubbery.
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8
If your tostada shells aren't warm, quickly toast them in a dry pan for 30 seconds per side or in a 350°F oven for 2 minutes to enhance their crunch.
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9
To assemble, spread a generous tablespoon of the mashed avocado onto each tostada shell, acting as the 'glue' for the other ingredients.
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10
Top the avocado with a handful of the cabbage slaw, followed by 3 to 4 seared shrimp per tostada.
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11
Drizzle the chipotle crema over the top in a zig-zag pattern for a professional, appetizing look.
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12
Finish by garnishing with crumbled cotija cheese, a few radish slices, and extra cilantro sprigs. Serve immediately with lime wedges on the side.
💡 Chef's Tips
Pat the shrimp completely dry with paper towels before marinating to ensure a better sear in the pan. Don't overcook the shrimp; they are done the moment they form a 'C' shape—if they curl into an 'O', they are overdone. If you can't find Cotija cheese, Feta makes an excellent salty substitute. For extra heat, leave the seeds in the chipotle peppers when mincing them for the crema. To keep the tostadas from getting soggy, assemble them just before serving.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a refreshing Hibiscus Agua Fresca. Serve alongside a side of Mexican Street Corn (Elote) for a full fiesta experience. A side of black beans seasoned with epazote or cumin complements the seafood perfectly. Offer a variety of hot sauces on the table for guests who want to customize their spice level. Finish the meal with a light dessert like chilled mango slices with Tajin.