Crispy tostadas with cooked shrimp, avocado and fresh salsa, a speciality of the Mexican coast.
About this recipe
Shrimp tostadas are one of the most refreshing antojitos from the Mexican coast. Crispy tostadas are topped with a mixture of cooked shrimp, creamy avocado, tomato, red onion, cilantro and a spicy serrano chile sauce. They are perfect as a appetizer or snack.
History & Origin
Shrimp tostadas have their roots in the Pacific coast of Mexico, especially in states such as Sinaloa, Nayarit and Jalisco, where fresh shrimp have been a fundamental part of the local diet since pre-Hispanic times. Coastal communities learnt to combine seafood with the ingredients of the milpa: chile, tomato and avocado, creating a snack that perfectly balances the flavours of sea and land. In Mazatlán, Manzanillo and Puerto Vallarta, shrimp tostadas are the obligatory snack at beachside seafood restaurants. The tostada, born from the reuse of hardened tortillas, became the ideal base for these preparations thanks to its crunchy texture that contrasts with the fresh ingredients.
Estimated cost
$10.00
Total cost
$2.50
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
280
Calories
24g
Protein
22g
Carbohydrates
12g
Fat
4g
Fiber
560mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cook the shrimp in boiling salted water with a few lime slices for 3–4 minutes until pink. Remove, cool and chop into medium pieces.
- 2
Finely chop the tomato, red onion, cilantro and serrano chile. Mix everything in a bowl with the juice of one lime and salt to taste.
- 3
Mash the avocado with a fork and season with salt and lime to make a simple guacamole.
- 4
Spread a layer of mayonnaise over each tostada. Add a spoonful of guacamole.
- 5
Place the chopped shrimp over the guacamole and top with the tomato, onion and cilantro mixture. Garnish with a lime wedge and serve immediately so the tostada does not go soggy.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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