Best Mexican Shrimp Tostada Recipes

SHRIMP TOSTADAS

Steps:

• For the Salsa: Add the corn, tomato, onion, avocado, cilantro, and lime juice to a small bowl. Toss to combine and add salt and pepper to taste. Chill in the fridge until serving.
• In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.
• Preheat oven to 350 degrees. Spread a thin layer of black beans on each tostada and sprinkle with cheese. Bake for 4-6 minutes or until cheese is melted.
• While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.
• To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.

THE BEST MEXICAN SHRIMP TOSTADAS CEVICHE

Steps:

• Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
• Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix together. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.
• Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for about 2 minutes on each side, until just cooked through. Sprinkle with the remaining lime juice and stir.
• Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.
• Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.

MEXICAN SHRIMP TOSTADAS (TOSTADAS DE CAMARON)

Steps:

• 1. In a medium deep skillet heat cup of canola oil until hot. Fry one tortilla at a time over moderately high heat until golden on both sides aboiut 2 minutes per tortilla. remove to a paper towel lined pan. Sprinkle with a little salt while they are hot. Set oven at lowest setting and put pan in the oven just to keep tortillas warm.
• 2. Have a grill pan ready to pre heat, but do not heat yet. In a large bowl squeeze the juice of one lime over the shrimp. Use one tabelspoon of the olive oil to sprinkle over the shrimp. Next sprinkle the chipotle powder, and shaker of seasonings garlic, cumin,& oregano over the shrimp. Next season with a little salt and black pepper. Toss the shrimp gently so they season well. Set seasoned shrimp aside to meld a little.
• 3. In a large bowl toss the red and white cabbage or slaw mix with the scallions, red onion, radishes, tomatos, Next in a large measuring cup add sour cream, lime juice, honey, balsamic vinegar, olive oil, salt, pepper, cayanne pepper, and a little more chipotle powder about 1/4 tsp. Mix all very well. Pour over the shredded cabbage and mix real real good. Taste to see if seasonings are right. You might want a little sweeter add a little more honey.
• 4. Now heat the grill pan, add a tabelspoon or two of olive oil and grill shrimp over moderate high heat, turning once, until they are pink and cooked through about 4 minutes total cooking time.
• 5. Take out your warm tortilla tostadas set on a plate top with cabbage slaw, chipotle shrimp, avacado slice, and serve with a lime wedge. Pass the salsa. I usually serve with a tomatillo salsa or red salsa. Enjoy

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

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.

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

Steps:

• Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
• Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
• Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
• Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
• To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.