Shrimp Tostadas with Corn Salsa
August 8th, 2011
Shrimp Tostadas are the perfect Summer weeknight meal, or great for easy entertaining! My husband absolutely loved this simple dish, and my 18 month old seriously ate 10 shrimp herself (crazy, right?)
Obviously, feel free to take liberties with the salsa depending on what is available to you- I also think it would be great with additions such as tomatillos or bell peppers.
Ok- today’s post is short and sweet, but let those crispy hot shrimp speak for themselves while smothered in fresh corn, tomatoes and creamy avocado, all while spritzed in sour lime juice…..mmmmm… pass the tostadas!
Shrimp Tostadas with Corn Salsa, serves 6
1 lb shrimp (I used 26/30 white prawns) rinsed and tails removed
1 ½ cup flour
1 tsp salt
¼ tsp cayenne
6 corn tortillas
3 tomatoes (different colors if possible)
2 ears fresh corn
1 large avocado
½ white onion
1 jalapeno, finely minced
¼ cup cilantro
2 limes (1 cut into 6 wedges)
½ tsp salt
1 head iceberg lettuce, shredded
vegetable oil for frying
cilantro sprigs for garnish
For the salsa, seed and small dice the tomatoes and add them to a medium bowl.
Add the cut kernels from a fresh ear of corn.
Finely chop the white onion and mince the jalapeno, add them to the bowl.
Small dice the avocado and add it to the bowl.
Squeeze the juice of 1 lime over the salsa, add the cilantro and sprinkle with salt- then toss to mix. Adjust
In a large pan, add about ½ inch of vegetable oil. Heat the oil over medium heat.
When the oil is hot, fry the corn tortillas until golden on each side (about 1-2 minutes each side) then drain on paper towels.
When you have fried all of the tortillas, add a few more tablespoons of oil and heat back up.
Dredge the shrimp in the flour.
Gently place the shrimp in the pan, about 6-8 at a time (but do not overcrowd the shrimp.)
When the shrimp have turned slightly pink and golden on the outside and they are opaque in the center, they are done. They should be nice and crispy. Drain them on a paper towel.
To assemble the tostadas, pile shredded lettuce on a plate.
Place one of the crispy fried tortillas over the top of the lettuce.
Spoon about ¼ cup of the salsa over the tortilla.
Divide the shrimp between the 6 tortillas (it should be about 5 per tortilla)
Spoon another few Tablespoons over the shrimp and garnish with a sprig of fresh cilantro and a lime wedge.