Shrimp-Salad Tostadas with Tomatoes and Cucumber
Fresh and flavorful Mexican-style tostadas topped with zesty shrimp salad, creamy guacamole, and traditional garnishes. This refreshing dish combines succulent shrimp with crisp vegetables and bright citrus flavors.
Ingredients
- •½ cup kosher salt, divided, plus more to taste
- •1 pound small shrimp (51-60 count), peeled, deveined, tails removed
- •3 whole plum or 2 regular medium tomatoes, seeded, finely chopped
- •1 small small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry
- •½ whole English hothouse cucumber, seeded, finely chopped
- •3½ whole serrano chiles, stemmed, seeded, deveined, finely chopped
- •⅔ cup fresh lime juice
- •½ cup coarsely chopped fresh cilantro
- •24 whole small corn tortillas or store-bought crispy tostada shells
- •2 cups Vegetable oil (for frying; if needed)
- •1 teaspoon Kosher salt (if needed)
- •2 cups Hold-the-Lime Guacamole
- •1 serving Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving)
- •1 piece A candy or deep-fry thermometer
Cooking Instructions
- 1.
Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain.
30 min
- 2.
Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.
10 min
- 3.
Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use.
10 min
- 4.
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
20 min
- 5.
Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
15 min
- 6.
Shrimp salad can be chilled for up to 1 day. Bring to room temperature before serving.