Spicy Shrimp Tostada
Crispy tostada topped with succulent shrimp, drizzled with a zesty, spicy sauce, and garnished with fresh avocado, tangy crema, and vibrant pickled veggies. A perfect balance of crunch, heat, and refreshing flavors in every bite.
INGREDIENTS
- 2 teaspoons Restaurant Marketplace chili powder – SGC# 169920
- 2 tsp cumin – SGC# 191366
- 1/2 teaspoon each onion powder – SGC# 170411
- ½ teaspoon garlic powder – SGC# 169920
- 1/4 teaspoon cayenne pepper – SGC# 170409
- 1 teaspoon coarse sea salt – SGC# 056333
Items for Shrimp Tostada
- 1 lb. Terra Sea shrimp – SGC# 340253
- 2 cups shredded green cabbage – SGC# 192044
- 4 each Tostada Shell – SGC# 088443
- 2 avocados – SGC# 192610
- 1/4 cup Cotija cheese – SGC# 514766
- 8 each lime wedge – SGC# 192625
Garlic Cilantro Lime Dressing
- 1/4 cup oil – SGC# 053057
- 1/2 cup chopped green onions – SGC# 192014
- 1/2 cup cilantro leaves – SGC# 193201
- 2 tbsp minced Garlic – SGC# 192922
- 1/2 teaspoon Kosher Salt – SGC# 052100
- juice of 2 limes – SGC# 192625
- 1/2 cup sour cream – SGC# 193046
INSTRUCTIONS
1 Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.
2 Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
3 Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
4 Go in this order: smashed avocado, slaw, and shrimp. Finish with Cotija cheese, lime wedges, and extra sauce.
