Shrimp Tostadas with Lime Crema
Crispy corn tortillas (tostadas) loaded with seasoned sautéed shrimp, fresh vegetables, and a tangy lime crema. A vibrant and flavorful Mexican meal for two.
Fry the tostadas
Pour 2-3 cups vegetable oil into a large, heavy-bottomed pot or skillet, ensuring it is at least 1-inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully add 1-2 corn tortillas at a time to the hot oil. Fry for 1-2 minutes per side until golden brown and crispy. They should be firm and look like flat, crispy chips. Tostada means crispy fried tortilla. Remove fried tortillas and place them on a paper towel-lined plate to drain any extra oil. Sprinkle lightly with salt. Repeat with remaining tortillas.
💡 Pro Tips:
- •Use a cooking thermometer for accurate oil temperature.
- •Do not overcrowd the pot, or the oil temperature will drop, making them greasy.
Prepare the shrimp
While tostadas drain, pat the 1/2 pound large shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Make sure the shrimp are evenly coated. Heat a separate skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque (no longer see-through) and are cooked through. Remove from heat.
💡 Pro Tips:
- •Patting shrimp dry helps them cook evenly.
- •Do not overcook shrimp, as they will become tough and rubbery.
Make the lime crema and prepare toppings
In a small bowl, whisk together 1/2 cup Mexican crema (Mexican sour cream, a thinner and less tangy version of sour cream) or sour cream, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt. Prepare the toppings: shred 1 cup lettuce, dice 1 medium tomato, slice 1/2 ripe avocado, thinly slice 1/4 red onion, and chop 2 tablespoons fresh cilantro.
💡 Pro Tips:
- •Whisking well ensures the lime crema is smooth and flavorful.
- •Have all toppings ready for quick assembly.
Assemble and serve
To assemble, spread a thin layer of the lime crema onto each fried tostada. Top generously with shredded lettuce, diced tomato, sliced avocado, and thinly sliced red onion. Divide the cooked shrimp evenly among the tostadas. Garnish with chopped fresh cilantro. Serve immediately.
💡 Pro Tips:
- •Assemble just before serving to keep the tostadas crisp.
- •The fresh toppings provide a nice contrast to the cooked shrimp.
- Large, heavy-bottomed pot or skillet (for frying tostadas)
- Cooking thermometer (optional, for oil)
- Paper towel-lined plate
- Medium bowl (for shrimp)
- Small skillet (for shrimp)
- Small bowl (for lime crema)
- Whisk
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For extra flavor, you can add a pinch of garlic powder to the shrimp seasoning.
- 💡If you prefer a lighter option, you can bake corn tortillas until crispy instead of frying them (bake at 375°F / 190°C for 8-12 minutes).
- 💡Pickled red onions can be used for a tangy topping if you have them on hand.
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