Shrimp Tostadas with Corn Salsa

Shrimp Tostadas with Corn Salsa
Heather Christo

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

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!

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.

Notes

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

Nutrition

Calories per serving:

999 calories

Dietary restrictions:

High Fiber

Daily value:

50%

Servings:

6
  • Fat 453g 697%
  • Carbs 366g 122%
  • Saturated 34g 169%
  • Fiber 57g 230%
  • Trans 3g
  • Sugars 44g
  • Monounsaturated 316g
  • Polyunsaturated 79g
  • Protein 148g 295%
  • Cholesterol 730mg 243%
  • Sodium 4,232mg 176%
  • Calcium 705mg 70%
  • Magnesium 572mg 143%
  • Potassium 6,050mg 173%
  • Iron 14mg 78%
  • Zinc 15mg 98%
  • Phosphorus 2,355mg 336%
  • Vitamin A 460µg 51%
  • Vitamin C 142mg 237%
  • Thiamin (B1) 1mg 88%
  • Riboflavin (B2) 1mg 59%
  • Niacin (B3) 20mg 98%
  • Vitamin B6 2mg 113%
  • Folic Acid (B9) 696µg 174%
  • Vitamin E 98mg 489%
  • Vitamin K 309µg 386%
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