Shrimp tostadas are what happens when you’ve got a little bit of extra shrimp in the fridge and you are dying for an afternoon snack. They’re what happens when there are a few amazing handmade corn tortillas left over from the market, and when you’ve got an avocado and a tomato that are just dying to be eaten.
They’re an amazing snack, if a little bit naughty. Hey, my excuse? It was a Sunday. If you’re adverse to pan-frying a tortilla, perhaps bake it instead. Just keep it at 250 or so and let it bake until crunchy. But I would recommend the whole shebang.
Shrimp Tostadas for Two
1/8 lb medium shrimp, peeled and deveined
2 tbsp vegetable oil, separated
Large pinch salt
Large pinch chipotle chile powder
Large pinch cumin
Large pinch paprika
2 corn tortillas
1 avocado, diced
1 tomato, diced
1 shallot, minced
Fresh-squeezed lime juice, to taste
Cilantro to taste
Salt to taste
In a small bowl, mix the shrimp, 1 tbsp vegetable oil, salt, chile powder, cumin, and paprika. Allow to rest.
In another small bowl, toss together the avocado, tomato, shallot, lime juice to taste, and salt to taste. Garnish with cilantro.
In a heavy saute pan over medium high heat, heat the vegetable oil until very hot and shimmering. Fry the corn tortillas, one at a time, until crispy on both sides. Turn as necessary. Drain on paper towels.
In another preheated saute pan – or the same one, wiped clean of excess oil – cook the shrimp on medium-high heat, stirring as needed. They should be done in just a couple of minutes.
Assemble the tostadas: place half of the shrimp on each fried tortilla. Top with a scoop of avocado mixture. (The rest of the avocado salsa, you ask? Eat it with tortilla chips).