Shrimp Tostadas with Mango Salsa Recipe
Food Recipes | Mexican | Sandwiches | Spring | Summer | Tacos | Wraps
If these Shrimp Tostadas were on any other blog, you’d have to sit through the next 10 sentences about how they’re a quick and easy weeknight meal. Bro, we get it—everybody’s busy. But why do you gotta act like tostadas are a copout? Like we’re only making this food cuz it’s quick? Yeah, over the last century, the ole carrot-and-stick of innovation has promised us more free time, but here we are—throwing hand-me-down shoes in a crockpot so they’re fork-tender by the time we get home for the day. Have your partner help you cook. Your kids. Your pets. In fact, you shouldn’t even make these tostadas. Make that labor-heavy lasagna instead. Eat dinner at 9PM. Shut off all the TVs and cell phones. Take a breath. Take a bite. OK maybe make these tostadas. Seriously, you’ll regret not making these tostadas. But don’t forget—tomorrow it’s lasagna.
PREP TIME
20 mins
COOK TIME
20 mins
SERVINGS
2
Ingredients
Mango Salsa
- 3 ripe mangos, diced
- 1 red bell pepper, diced
- 3 mini cucumbers, diced
- 1/2 medium onion, diced
- 1/4 cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- 1/4 tsp salt, or to taste
Sweet Chili Sauce
- 1/4 cup mayo
- 1/8 cup chili sauce
- 2 Tbsp Sriracha
Grilled Shrimp
- 1 lb Wild Fork Key West Pink Shrimp
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp chipotle powder
- Salt, to taste
- Pepper, to taste
Tostada Shells
- 4 fajita size flour tortillas
- Olive oil
Shrimp Tostadas with Mango Salsa
- 4 Tostada Shells
- 1 Avocado, sliced
- Grilled Shrimp
- Mango Salsa
- Queso fresco, freshly crumbled
- Sweet chili sauce
COOKING INSTRUCTIONS:
Shrimp Tostadas with Mango Salsa
Mango Salsa
- In a large bowl, combine all ingredients. Stir until well-combined. Chill until ready for use, at least 20 minutes.
Sweet Chili Sauce
- In a small bowl, mix all ingredients until well-combined. Chill until ready for use.
Grilled Shrimp
- In a large bowl, toss raw shrimp in olive oil.
- Add rest of ingredients and toss to combine.
- Preheat grill with grilling tray to medium-high heat. Grill shrimp until cooked through and with a very light char. Remove from heat and set aside.
Tostada Shells
- Preheat oven to 450º.
- Lay out tortillas on foil-lined baking sheet. Gently prick with a fork each tortilla in a few places on both sides.
- Brush both sides of tortillas with olive oil.
- Bake on first side for 3-4 minutes or until beginning to get golden. Flip and bake on other side for 1-2 minutes or until evenly golden. You want the shell firm enough so that it doesn’t bend when you hold it, but not rock hard. Shells will firm up as they cool. Remove from oven and set aside.
Shrimp Tostadas with Mango Salsa
- On each tostada shell, layer avocado, mango salsa, then shrimp. Top with queso fresco then sweet chili sauce. Serve immediately. Enjoy.
PAIRINGS:
Shrimp Tostadas with Mango Salsa
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