Recipe: Shrimp Tostadas with Avocado Verde

Mar 29, 2013 by     No Comments    Posted under: Main Course Recipes, Recipes
Shrimp Tostadas with Avocado Verde

Shrimp Tostadas with Avocado Verde

My sweet fiance surprised me yesterday by sneaking in my house and cooking dinner for me while I was on my way home from work.  When I walked in, the place was filled with the crisp clean flavors of the Mexican coastline.  Yup, she’s a keeper.  The meal was so delicious, I had her write down what she did so that I could share it here on the blog.  I hope you enjoy it as much as I did.

Recipe for Avocado Salsa Verde

  • 2 ripe haas avocados
  • 1/2 large yellow onion
  • 4 medium tomatillos
  • 1 large jalapeno
  • 1 clove garlic
  • 1 bunch cilantro
  • 1 lime
  • 1 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon vegetable oil

Preheat BBQ grill to high heat.  Rub the tomatillos, onion, and jalapeno with vegetable oil.  Grill over high heat, rotating every few minutes, until blistered and slightly charred; about 15-20 minutes.  Remove from heat and place the onion and jalapeno in a food processor with the garlic clove.  Pulse until slightly chunky.  Add the tomatillos and avocados, and pulse again until slightly chunky.  Add the lime juice, salt, pepper, and cilantro, and pulse another 5-6 pulses.  The verde should have a chunky but smooth salsa consistency.

Avocado Verde Salsa

Avocado Verde Salsa

 

Grilled Chili Lime Shrimp Recipe

Grilled Chili Lime Shrimp Skewers

Grilled Chili Lime Shrimp Skewers

For her shrimp, Sadie used jumbo U15 Shrimp.  These were awesome on the tostadas.  They remained moist, provided great bites of shrimpy goodness, and were beautiful piled on the tostada shells.  I highly recommend you spend the extra couple bucks for these shrimp.

  • 18 U15 Jumbo Shrimp (1 pound)
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili lime seasoning (like Tajin Clasico Seasoning)
  • 2 tablespoons vegetable oil
  • 6 soaked bamboo skewers, or 6 metal skewers

Shell and clean shrimp, then coat with the vegetable oil.  Sprinkle with all remaining ingredients and toss to evenly distribute seasoning.  Place 3 shrimp on each skewer, and grill over high heat for 5 minutes.  Flip and grill the other side for 3 minutes.

Assembly of Shrimp Tostadas with Traditional Toppings

Shrimp Tostadas with Avocado Verde

Shrimp Tostadas with Avocado Verde

  • 6 authentic corn tostadas (don’t use the crap boxed kind.  Only use the bagged ones that are actually deep-fried corn tortillas)
  • 1/2 small head of green cabbage, thinly sliced
  • 1 bunch of red radishes, thinly sliced
  • 3-4 tablespoons of chopped cilantro
  • 1 lime, cut into small wedges
Shrimp Tostada Toppings

Shrimp Tostada Toppings

Smear a couple spoonfuls of avocado verde salsa onto a tostada shell.  Top with 3 chili lime jumbo shrimp.  Then top with sliced cabbage, radishes, and cilantro.  Repeat as you eat until they’re all gone.

Shrimp Tostadas with Avocado Verde Close Up

Shrimp Tostadas with Avocado Verde Close Up

Makes 6 tostadas.  Serves 2.

Recipe by Sadie Clift, March 2013

 

The Bald Gourmet is served some delicious Shrimp Tostadas with an exceptional Avocado Salsa Verde by his lovely sweetheart, Sadie.

 

Recipe: Shrimp Tostadas with Avocado Verde
 
Prep time

Cook time

Total time

 

This quick and simple grilled shrimp tostadas are the perfect summertime treat. They have a tangy and a bit spicy from an Avocado Verde Salsa, and have a great veggie crunch from all the health garnish.
Author:
Recipe type: Main Course
Cuisine: Mexican
Servings: 2

Ingredients
  • 18 U15 Jumbo Shrimp (1 pound)
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon chili lime seasoning (like Tajin Clasico Seasoning)
  • 2 tablespoons vegetable oil
  • 6 soaked bamboo skewers, or 6 metal skewers
  • 1 recipe batch of The Bald Gourmet Avocado Verde Salsa
  • 6 authentic corn tostadas (don’t use the crap boxed kind. Only use the bagged ones that are actually deep-fried corn tortillas)
  • ½ small head of green cabbage, thinly sliced
  • 1 bunch of red radishes, thinly sliced
  • 3-4 tablespoons of chopped cilantro
  • 1 lime, cut into small wedges

Instructions
  1. Shell and clean shrimp, then coat with the vegetable oil.
  2. Sprinkle with salt, chili powder, granulated garlic, onion powder, and chili lime seasoning, and toss to evenly distribute seasoning.
  3. Place 3 shrimp on each skewer, and grill over high heat for 5 minutes. Flip and grill the other side for 3 minutes.
  4. Smear a couple spoonfuls of avocado verde salsa onto a tostada shell. Top with 3 chili lime jumbo shrimp, then top with sliced cabbage, radishes, and cilantro. Repeat as you eat until they’re all gone.
  5. Makes 6 tostadas.

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.