Shrimp Tostadas
RachelIngredients
- For the shrimp
- ▢ 1 pound medium raw shrimp, peeled, deveined, and tail-off
- ▢ 1 teaspoon kosher salt
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon onion powder
- ▢ ½ teaspoon paprika
- ▢ ½ teaspoon chili powder
- ▢ ½ teaspoon freshly ground black pepper
- ▢ 1 tablespoon unsalted butter
- For the mango pico de gallo
- ▢ 1 ½ cups diced mango (about 2 med-large mangoes)
- ▢ 1 Roma tomato, diced
- ▢ 1 jalapeño pepper, stemmed, seeded, and diced
- ▢ ½ medium white onion, diced
- ▢ ¼ cup cilantro, chopped
- ▢ 2 tablespoons lime juice (about 1 lime)
- ▢ 1 teaspoon agave or honey
- ▢ ½ teaspoon kosher salt
- For the tostadas
- ▢ 8 tostada shells
- ▢ 3 small avocados, smashed
- ▢ Kosher salt, to taste
- ▢ Lime wedges, for garnish
Instructions
Make the shrimp. Pat the shrimp dry with a paper towel to remove any excess moisture. Add to a medium bowl and toss with salt, garlic powder, onion powder, paprika, chili powder, and black pepper until evenly coated. Melt the butter in a large skillet over medium heat. Add the seasoned shrimp and cook for 3-4 minutes, until plump and pink. Transfer to a bowl and set aside. Make the mango pico de gallo. Add all the ingredients to a medium bowl and toss to combine. Taste and season with more salt as needed. Assemble the tostadas. Spread about 2 tablespoons of smashed avocado on each tostada shell. Add the shrimp and top with some mango pico de gallo serve with lime wedges.