Experience a fiesta of flavors with the Shrimp Tostadas with Jalapeño Guacamole recipe! This delicious, spicy dish will tantalize your taste buds with the perfect balance of smoky and spicy ingredients.
WHAT YOU'LL LOVE
- Diluted fajita bath soak: Thirty minutes in equal parts lime jalapeño fajita bath and water seasons the peeled shrimp and keeps them plump on a hot griddle.
- Torch-blackened jalapeño: Charring the pepper, rubbing off the skin, and mincing the flesh very fine adds smoky heat without leaving chewy bits of skin in the guacamole.
- Bag-mashed guacamole: Squeezing the avocado, salsa, lime, and cilantro together in a zip bag mixes everything evenly with no bowl to wash.
- Fried corn tostadas: Browning the corn tortillas on the cooler side of the griddle makes sturdy, crisp bases for the toppings.
Shrimp Tostadas with Jalapeño Guacamole
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
6
Prep Time
40 minutes
Cook Time
15 minutes
Calories
519
It’s hot outside. There’s no getting around it. The good news is, there are tostadas. And not just any tostadas, but Shrimp Tostadas with Jalapeño Guacamole! Bring the heat. Eat fresh. Be cool!
Ingredients
- 24 jumbo Gulf shrimp
-
Sweetwater Spice Lime Jalapeño Fajita Bath
-
Lane's BBQ Chili Lime Rub and Seasoning
- 1 jalapeño
- 3 small avocados
-
3 tbsp Holmes Made Roasted Green Chile Medium Salsa
- 3 tbsp cilantro, minced
- 1 tbsp lime juice
-
Noble Saltworks Hickory Smoked Finishing Salt, to taste
- 1/4 cup sour cream
-
1/4 cup Holmes Made Roasted Green Chile Medium Salsa
- 8 small corn tortillas
- Vegetable oil, as needed
- 2 cups shredded Romaine lettuce
- 1/2 cup Cotija, crumbled
For the shrimp:
For the guacamole:
For the salsa cream:
For the tostada:
Directions
Preheat your Le Griddle over medium low heat.
To prepare the shrimp, first peel the shells and devein the shrimp. Place the peeled shrimp in a small Briner Bucket. Cover with equal parts Sweetwater Spice Lime Jalapeño Fajita Bath and water. Soak for 30 minutes.
- To make the guacamole, place the whole jalapeño on a sheet pan, or on the griddle. Using a propane torch, blacken the surface of the jalapeño. Using a damp paper towel, rub the blackened skin off the flesh. Halve the pepper and remove the seeds. Dice the flesh, very fine. Discard the charred skin, seeds and stems.
Place the flesh of the avocados in a quart sized zip top bag along with the diced jalapeño, Holmes Made Roasted Green Chile Medium Salsa, minced cilantro, lime juice and a pinch of Noble Saltworks Hickory Smoked Finishing Salt. Seal the bag and mash all the ingredients by squeezing the bag, or pounding with a meat mallet. Taste and adjust seasoning, as necessary. Store in the refrigerator until ready to serve.
To prepare the salsa crema, combine the sour cream and Holmes Made Roasted Green Chile Medium Salsa and stir to combine. Store in the refrigerator until ready to serve.
Remove the shrimp from the marinade. Thread the shrimp onto double prong skewers. Season with Lane's BBQ Chili Lime Rub and Seasoning.
- Increase one half of the griddle to high heat, and the other to medium. Cover the surface of the griddle with vegetable oil.
Grill the shrimp over high heat until lightly charred. Flip and continue cooking until the internal temperature of the shrimp reaches 140ºF. Remove from the grill.
- While the shrimp is cooking, fry the corn tortillas on the other half of the griddle, over medium heat. Brown then flip, and brown the opposite side. Remove from the griddle.
- To build the tostadas, place the fried tortilla on a plate. Top with about 1/4 cup of shredded Romaine lettuce, then 1/4 cup guacamole. Place shrimp on the guacamole (three shrimp per tostada). Drizzle a little of the salsa crema over the shrimp. Add a crumble of the Cotija cheese to the top of everything.
- This recipe will yield 8 Shrimp Tostadas with Jalapeño Guacamole.
Recipe Note
Recipe FAQ
Why soak the shrimp in fajita bath diluted with water?
Equal parts Lime Jalapeño Fajita Bath and water seasons the shrimp and helps them stay plump on the hot griddle. A 30-minute soak is enough, since longer in an acidic mixture can make shrimp mushy.
Why peel and devein the shrimp before soaking?
Removing the shells first lets the seasoned liquid reach the meat directly, and it saves the work of peeling hot shrimp at the table.
Why blacken the jalapeño with a torch and rub off the skin?
Charring adds a smoky depth to the pepper, and removing the blackened skin leaves only the tender flesh to mince into the guacamole.
Why mash the guacamole in a zip-top bag?
Squeezing or pounding the avocado, jalapeño, salsa, cilantro, and lime in a sealed bag mixes everything evenly and cuts down on cleanup, and the bag keeps air off the avocado until serving.
Why thread the shrimp onto double-prong skewers?
Two prongs keep the shrimp flat and stop them from spinning, so all of them can be flipped at once instead of one at a time.
Why run one side of the griddle on high and the other on medium?
The high-heat side chars the shrimp quickly, and the medium side browns the tortillas without scorching them.
What internal temperature should the shrimp reach?
Shrimp is done at 145°F, the USDA minimum for shellfish. The flesh should also turn opaque and firm with a lightly charred surface.
How long does the guacamole keep?
Guacamole is best the day it's made, since avocado darkens as it sits. Keep it covered in the bag, pressed flat with the air squeezed out, and refrigerated until serving.
How indoor-friendly is this recipe?
5 out of 5. A flat-top griddle, a large cast iron skillet, or a stovetop grill pan cooks the shrimp and tortillas the same way, and the guacamole and crema need no heat.
Recipe Highlights
Diluted fajita bath soak: Seasons shrimp without over-souring them.
Torch-roasted jalapeño: Adds smoke and heat without chewy skin.
Bag-mashed guacamole: Mixes evenly with minimal cleanup.
Griddle-fried tostadas: Make crisp bases for the toppings.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.8 oz
- per serving
- Calories
- 519
- Carbs
- 8 grams
- Protein
- 73 grams
- Fat
- 20 grams
- Sodium
- 897 milligrams
