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:

997 calories

Dietary restrictions:

High Fiber

Daily value:

50%

Servings:

6
  • Fat 452g 695%
  • Carbs 366g 122%
  • Saturated 34g 169%
  • Fiber 57g 229%
  • Trans 3g
  • Sugars 44g
  • Monounsaturated 315g
  • Polyunsaturated 79g
  • Protein 147g 295%
  • Cholesterol 730mg 243%
  • Sodium 4,228mg 176%
  • Calcium 699mg 70%
  • Magnesium 570mg 142%
  • Potassium 6,008mg 172%
  • Iron 14mg 77%
  • Zinc 15mg 98%
  • Phosphorus 2,351mg 336%
  • Vitamin A 433µg 48%
  • Vitamin C 140mg 233%
  • Thiamin (B1) 1mg 88%
  • Riboflavin (B2) 1mg 58%
  • Niacin (B3) 19mg 97%
  • Vitamin B6 2mg 113%
  • Folic Acid (B9) 691µg 173%
  • Vitamin E 97mg 487%
  • Vitamin K 284µg 355%
Have a question about nutritional data? Let us know.
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