Shrimp Tostadas with Corn Salsa

Shrimp Tostadas with Corn Salsa
Staff Writer
Shrimp Tostadas with Corn Salsa

Heather Christo

Shrimp Tostadas with Corn Salsa

Shrimp tostadas are the perfect weeknight meal, or great for easy entertaining! Obviously, feel free to take liberties with the salsa depending on what is available to you — I also think it would be great with additions such as tomatillos or bell peppers.

Let those crispy hot shrimp speak for themselves while smothered in fresh corn, tomatoes, and creamy avocado, all while spritzed in sour lime juice... Mmm... Pass the tostadas!

Notes

*Note: For a nicer presentation, look for several different colors, if available.

Ingredients

For the salsa

  • tomatoes, seeded and diced finely*
  • ears corn, kernels removed
  • 1/2  white onion, chopped finely
  • jalapeño, minced
  • large avocado, diced finely
  • Juice of 1 lime
  • 1/4  cup  cilantro leaves
  • 1/2  teaspoon  salt

For the tostadas

  • Vegetable oil, for frying
  • corn tortillas
  • 1 1/2  cup  flour
  • 1  pound  extra-large (26-30 per pound) peeled and deveined shrimp, rinsed and tails removed
  • 1  teaspoon  salt
  • 1/4  teaspoon  cayenne
  • head iceberg lettuce, shredded
  • 6  sprigs  cilantro, for garnish
  • lime, cut into 6 wedges, for garnish

Directions

For the salsa

Combine all of the ingredients in a medium-sized bowl and set aside.

For the tostadas

In a large pan, heat about ½-inch vegetable oil over medium heat. When the oil is hot, fry the corn tortillas until golden on each side, about 1-2 minutes per side, then drain on paper towels.

When you have fried all of the tortillas, add a few more tablespoons vegetable oil to the same pan and place back over medium heat. Place the flour in a bowl or shallow dish and dredge the shrimp. Gently place the shrimp in the pan, about 6-8 at a time (but do not overcrowd the shrimp).

When the shrimp have turned slightly pink and golden on the outside and opaque in the center, they are done. They should be nice and crispy. Drain them on a paper towel. Season with the salt and cayenne.

To assemble the tostadas, pile the shredded lettuce on 6 plates. Place the crispy fried tortillas over the top of the lettuce. Spoon about ¼ cup of the salsa over each tortilla. Divide the shrimp among the 6 tortillas (it should be about 5 shrimp per tortilla). Spoon another 2-3 tablespoons salsa over each serving and garnish with the cilantro and lime wedges.

Nutritional Facts

Total Fat
8g
11%
Sugar
22g
24%
Carbohydrate, by difference
45g
35%
Protein
5g
11%
Vitamin A, RAE
40µg
6%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
37mg
4%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
8µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Phosphorus, P
162mg
23%
Selenium, Se
11µg
20%
Sodium, Na
231mg
15%
Water
76g
3%
Zinc, Zn
1mg
13%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.