Shrimp Tostadas with Corn Salsa

Staff Writer
Shrimp Tostadas with Corn Salsa
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!

6
Servings
854
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

For the salsa

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

For the tostadas

  • Vegetable oil, for frying
  • 6 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
  • 1 head iceberg lettuce, shredded
  • 6 sprigs cilantro, for garnish
  • 1 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.

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.

Nutritional Facts

Total Fat
66g
100%
Sugar
7g
N/A
Saturated Fat
5g
26%
Cholesterol
95mg
32%
Protein
18g
37%
Carbs
53g
18%
Vitamin A
100µg
11%
Vitamin B12
0.8µg
14%
Vitamin B6
0.4mg
22.2%
Vitamin C
24mg
41%
Vitamin E
15mg
76%
Vitamin K
38µg
47%
Calcium
100mg
10%
Fiber
8g
33%
Folate (food)
110µg
N/A
Folate equivalent (total)
110µg
28%
Iron
2mg
10%
Magnesium
81mg
20%
Monounsaturated
46g
N/A
Niacin (B3)
4mg
20%
Phosphorus
384mg
55%
Polyunsaturated
12g
N/A
Potassium
765mg
22%
Riboflavin (B2)
0.2mg
9.1%
Sodium
1018mg
42%
Thiamin (B1)
0.2mg
15%
Trans
0.5g
N/A
Zinc
2mg
13%

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