Shrimp Salad Tostadas with Tomatoes and Cucumber

Shrimp Salad Tostadas with Tomatoes and Cucumber
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abloom lodge shrimp tostadas recipe
Shrimp Salad Tostadas with Tomatoes and Cucumber
Print Recipe
In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.
Servings Prep Time
10 people 40 minutes
Cook Time
40 minutes
Servings Prep Time
10 people 40 minutes
Cook Time
40 minutes
abloom lodge shrimp tostadas recipe
Shrimp Salad Tostadas with Tomatoes and Cucumber
Print Recipe
In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.
Servings Prep Time
10 people 40 minutes
Cook Time
40 minutes
Servings Prep Time
10 people 40 minutes
Cook Time
40 minutes
Ingredients
  • 1/2 cup Kosher Salt divided, plus more to taste
  • 1 lb shrimp small (51-60 count) peeled, deveined, tails removed
  • 3 tomatoes plum, seeded, finely chopped
  • 1 onion small white, cut into 1/4" cubes, rinsed with cool water, patted dry
  • 1/2 cucumber English, seeded, finely chopped
  • 4 Serrano Chiles stemmed, seeded, deveined, finely chopped
  • 2/3 cup lime juice fresh squeezed
  • 1/2 cup cilantro coarsely chopped fresh
Tostadas
Hold the Lime Guacamole
Servings: people
Instructions
  1. Make the shrimp salad: Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain. Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool. Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use. Assemble the tostadas: If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt. Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature. Do Ahead Shrimp salad can be chilled for up to 1 day. Bring to room temperature before serving.
  2. Combine chiles, cilantro, and onion in a large bowl. Just before serving, halve and seed avocados, scoop out pulp, and mash pulp into chile mixture with a fork until just combined. Season with salt and serve immediately.
Recipe Notes

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