Deviled Shrimp Tostadas Recipe

Deviled shrimp tostada with guacamole on plate

Prep Time:

20 mins

Cook Time:

10 mins

Cool Time:

1 hr 5 mins

Total Time:

1 hr 35 mins

Servings:

Yield:

4 tostadas

Jump to Nutrition Facts

It’s always been a mystery as to why tostadas aren’t more popular. Anything that can be done with a taco (especially a crispy taco) can be done with, or should I say on, a tostada. So, is it the fold? Are we such a sandwich-centric society, that we can’t let ourselves enjoy these open-faced masterpieces? Whatever the reason, it’s high time we start celebrating the underappreciated tostada, which is why I decided to share my favorite version.

How to Make Deviled Shrimp Tostadas

You’ll find the full, step-by-step recipe below — but here are some helpful chef’s notes:

There are two main ways to do a spicy shrimp tostadas, or “deviled shrimp,” as we say when we want the recipe to sound a little more provocative: You can sauté your shrimp (and use that to top the tostada) or you can make a ceviche with raw shrimp. Well, here I’ve done both. I like to give them a very quick sear, before cutting up the still-almost-raw shrimp, and finishing them in a spicy, acidic marinade.
I think this gives us the best of both worlds, but if ceviche isn’t your thing, feel free to simply coat the shrimp with all the ingredients, except the lime juice, and sauté them all the way through before serving up.
If you go that route, I’d squeeze some fresh lime on top, since I think that tanginess is key to bringing all the flavors together.

No matter how you tweak this recipe, I hope it helps you discover (or rediscover) the easy-to-make and fun-to-eat tostada, and that you give these a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

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Ingredients

Tostadas:

4 corn tortillas
1/2 cup vegetable oil for frying, or as needed

Avocado Spread:

1 ripe avocado
salt to taste
1 lime, juiced
2 tablespoons minced jalapeño
2 tablespoons chopped cilantro

Deviled Shrimp:

8 large shrimp, peeled and deveined
1/4 cup fresh lime juice (about 2 or 3 limes)
1/2 teaspoon chipotle
1/4 teaspoon cumin
1/4 teaspoon paprika, or other chili powder
1 pinch salt
1 tablespoon olive oil
2 teaspoons ketchup
2 tablespoons diced red onion
1/4 cup diced tomato
1/4 cup diced cucumber
1/4 cup chopped cilantro

Directions

Fry tortillas in oil over medium heat until blistered, golden brown, and very crispy. Blot lightly on a paper towel, and sprinkle with salt if desired. Place on a cooling rack and let cool fully. Store in an airtight container until needed.
Remove all but one tablespoon of the oil from the pan, and set heat to medium high. When hot, add shrimp and sear each side for just 30 seconds. The shrimp should still be almost raw inside. Remove and let cool for 5 minutes.
Cut shrimp into small pieces, and add to a bowl. Add lime juice, chipotle, cumin, paprika, salt, olive oil, and ketchup. Mix well, cover, and transfer into the fridge for 1 to 8 hours.
To make avocado spread, mash avocado and salt with the back of a fork until it’s as smooth as you want. Stir in lime juice, jalapeño, and cilantro. Refrigerate until needed.
Remove shrimp from the fridge and mix in the red onion, tomato, cucumber, and cilantro. Taste for salt and adjust as needed.
To make tostadas, spread crispy tortillas with avocado spread, and top with the deviled shrimp. Finish with a drizzle of Mexican crema or thinned out sour cream.
Tostadas should be eaten as soon as they are dressed.

Chef John

Nutrition Facts (per serving)

384	Calories
23g	Fat
45g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 384
% Daily Value *
Total Fat 23g	29%
Saturated Fat 3g	16%
Cholesterol 23mg	8%
Sodium 323mg	14%
Total Carbohydrate 45g	16%
Dietary Fiber 12g	44%
Total Sugars 15g
Protein 8g	15%
Vitamin C 87mg	96%
Calcium 82mg	6%
Iron 2mg	10%
Potassium 961mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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