Recipe: Tequila-Lime Shrimp Tostadas

Recipe: Tequila-Lime Shrimp Tostadas
Recipe:  Tequila-Lime Shrimp Tostadas

Lately I’ve been more than a little obsessed with tequila.  Something about it reminds me of sipping cold margaritas on a hot, sandy beach -a welcomed memory during the coldest month of the year.  I love winter comfort foods, but sometimes I need a break from heavy beefs and stews.

Traditionally, tostadas are prepared with pork or chicken, refried beans, cheese, and all sorts of other fattening, but delicious, goodies stacked on top of a fried corn tortilla.  I decided to lighten mine up a bit by omitting the beans and cheese, using shrimp as the protein, and adding massive amounts of flavor with the sweet honey-slaw, spicy homemade pico de gallo, and a dash of Tabasco.  Even my seriously carnivorous husband loves this dish, -so much in fact he requested it twice in the same week!  (Yes, I am seriously patting myself on the back right about now!)

6Shrimp Tostadas

This is one of my favorite dishes at the moment.  Not only is it unbelievably tasty, it’s actually pretty easy to make!  I know the recipe may look a bit daunting at first glance, but trust me.  It’s super simple and fairly quick to put together, plus the only thing you’re actually cooking is the shrimp, which only takes a few minutes.  The whole thing only takes me about a half hour or 45 minutes to prepare (plus marinating time).  Not bad.  Plus, the ingredients are easy to find at just about any grocery store.  A major plus for those of us who don’t live near a Wegmans or Whole Foods.

4Shrimp Tostadas - Slaw Because I’m lazy and I hate frying things, I use pre-made tostadas.  You can buy them in most major grocery stores.  They’re usually near the tortillas in the latin food aisle.  Of course, if you want to be fancy about things or you can’t find pre-made tostadas, you can always make your own tostadas by frying or baking corn tortillas until hard.  Also, if you prefer, you can heat up the pre-made tostadas in the oven for a few minutes right before serving to give it the almost-homemade effect.

Feel free to throw whatever toppings you like on here.  Variations to consider are maybe adding cotija cheese or crumbled queso fresco on top.  Instead of avocados, you could try homemade guacamole.  You could even add mango to the Pico de Gallo if that’s your thing.  Play around with it.  The variations are endless!

3Shrimp Tostadas - Ingredients 7Shrimp Tostadas Shrimp Tostadas5

Tequila Lime Shrimp Tostadas 1Shrimp Tostadas

Makes:  About 8 Tostadas
Active Time:  30 Minutes
Total Time:  About 1 hour

Tequila-Lime Shrimp:

  • 2 tbsp Olive Oil
  • 2 tbsp Lime Juice
  • 3 tbsp Silver Tequila (I like Camarena)
  • 2 cloves Garlic, minced
  • 1 tbsp Cilantro, finely chopped
  • 1/2 tsp Chili Powder
  • 2 lbs Raw Shrimp, peeled and deveined

Honey Slaw:

  • 2 tbsp white vinegar
  • 1/4 cup honey
  • Salt and Pepper to taste
  • 3 tbsp Cilantro, coarsely chopped
  • 1 8 oz bag Shredded Red Cabbage

Pico de Gallo:

  • 1 Tomato, chopped
  • 3 Jalapeños, finely diced
  • 1/2 Red Onion, finely diced
  • 2 tbsp Cilantro, coarsely chopped
  • 2 tbsp Lime Juice
  • Salt to taste

Additional Toppings:

  • About 8 to 10 pre-made Tostadas
  • Sour Cream
  • 1 or 2 Avocados, sliced
  • Chipotle Tabasco Sauce (optional)

Preparation:

Prepare the marinade for the shrimp:  Combine 1 tbsp olive oil and the next 5 ingredients (lime juice through chili powder) in a large ziplock bag and shake to mix thoroughly.  Add shrimp to bag.  Shake bag to coat shrimp with the marinade.  Allow shrimp to marinate in the refrigerator for at least 30 minutes, turning once.

While the shrimp is marinating, prepare the honey slaw:  Wisk vinegar, honey, and pepper together in a medium bowl until combined.  Add shredded radishes to bowl and toss to coat.  Place slaw in refrigerator until ready to serve.  Add cilantro just before serving.

Make Pico de Gallo:  Chop vegetables (tomatoes, jalapeños, onions, and cilantro).  Combine in a medium bowl.  Add lime juice and salt to taste.  Refrigerate until ready to serve.

Heat the remaining tablespoon of oil in skillet over medium-high heat.  Cook shrimp 5-10 minutes or until pink, stirring occasionally.  Remove from heat. Season with salt and pepper.

To serve:  Spread a layer of sour cream over the tostada.  Place shrimp on top of sour cream.  Spoon pico de gallo and honey slaw on top of shrimp.  Top with avocado slices and a couple dashes of Tabasco.  Enjoy!

 

9 Responses »

    • Thanks so much, girl!! For these pics I used my Nikon Coolpix S6300. I use that camera for just about everything, my Youtube videos, blog pics, travel pics, everything! It’s a pretty sweet camera for the price.

      • I’ve been thinking about purchasing a new camera because I’ve been using my phone to take pics for my blog and it’s just not cutting it. Lol. My friend (who is a photographer) highly recommends Nikon over Canon. I’m definitely gonna look into a few Nikon models. Your pics are sweet and I’m absolutely loving your blog, girl! Keep it up! :-)

  1. OMG…I made this tonight and since my husband is Belizean I made some beans and rice with it…it was soooo delish. My son and husband both raved about this dish. It was light, but so flavorful. I make a similar belizean dish with the tostadas, refried beans and cabbage mix, but this got a thumbs up….thanks for sharing.

  2. A little late here but it came out FABULOUS!!! Making it again tomorrow for a shin-dig. If anyone wants the recipe, I’m totally sending them here. :)

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