Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Shrimp Tostadas with Avocado Salsa. These crispy tostadas are topped with succulent shrimp, a refreshing avocado salsa, and a zesty crema, creating a symphony of textures and flavors in every bite.
This recipe offers a perfect balance of tangy, creamy, and savory elements, making it an ideal dish for any occasion. The avocado salsa, bursting with the freshness of ripe avocados, red onions, cilantro, and lime juice, adds a vibrant contrast to the crispy tostadas and tender shrimp. The creamy chipotle crema, with its smoky and slightly spicy notes, adds an extra layer of richness and depth to the dish.
This recipe also includes instructions for preparing homemade tostada shells, ensuring the ultimate freshness and authenticity of your dish. With step-by-step instructions and helpful tips, this recipe empowers you to create a culinary masterpiece that will impress your friends and family.
SHRIMP TOSTADAS WITH AVOCADO-TOMATILLO SALSA
Blend tomatillos with avocado for a chunky salsa to top tostadas with refried beans and grilled shrimp.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high heat; lightly oil the grates.
- Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
- Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
- Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.
SHRIMP-AVOCADO TOSTADAS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
- Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
- Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
- Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
- Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.
SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY
Here's what you need: corn tortillas, olive oil, shrimp, english cucumber, tomato, avocado, red onion, lemon, lime, fresh cilantro, salt, serrano pepper
Provided by Greg Perez
Categories Lunch
Yield 6 tostadas
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF (220ºC).
- Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
- Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
- Roughly chop the shrimp and transfer to a bowl.
- Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
- Marinate for 10-15 minutes.
- Spoon the shrimp mixture onto the tostadas.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 5 grams, Protein 18 grams, Sugar 4 grams
SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA
Make and share this Seared Shrimp Tostadas with Avocado Salsa recipe from Food.com.
Provided by Teresa Johnson
Categories Mexican
Time 4h53m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix shrimp, 2 teaspoons oil, jalapeno, garlic and cumin in bowl.
- Chill at least 1 hour and up to 3 hours.
- Preheat oven to 350 F.
- Brush tortillas on each side with 1/2 teaspoon oil.
- Place on nonstick baking sheet.
- Bake until tortillas are crisp, about 20 minutes.
- Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl.
- Season salsa with salt and pepper.
- Combine remaining ingredients in large bowl; toss together.
- Season with salt and pepper.
- Heat large nonstick skillet over high heat.
- Add shrimp mixture; saute until just cooked through, about 3 minutes.
- Divide salad among tortillas.
- Top with shrimp.
- Spoon salsa atop each.
Nutrition Facts : Calories 294.9, Fat 12.5, SaturatedFat 2, Cholesterol 135.7, Sodium 339.9, Carbohydrate 23.3, Fiber 3.1, Sugar 3.3, Protein 22.3
SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA
Steps:
- Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
- Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
- Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
- Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
- Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.
SHRIMP TOSTADAS WITH AVOCADO SALSA
This is a Taste of Home recipe from 2009 submitted by Karen Gulkin of Greenley, Colorado. I did not have prepared tostada shells, so I used corn tortillas that I pan fried. hope you enjoy!
Provided by Docs Mom
Categories Mexican
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
- For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
- Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
- Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa.
Tips:
- Choose the freshest shrimp possible. Fresh shrimp should be firm and have a briny smell. Avoid shrimp that is slimy or has a strong ammonia smell.
- Cook the shrimp properly. Shrimp should be cooked until it is opaque and pink. Overcooked shrimp will be tough and chewy.
- Make the avocado salsa ahead of time. This will allow the flavors to meld and develop.
- Use a variety of toppings on your tostadas. Some popular options include shredded cabbage, diced tomatoes, chopped cilantro, and crumbled cotija cheese.
- Serve the tostadas immediately. This will ensure that they are crispy and flavorful.
Conclusion:
Shrimp tostadas with avocado salsa are a delicious and easy-to-make appetizer or lunch. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and healthy meal. With a few simple ingredients, you can create a dish that is both flavorful and visually appealing.
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