Spicy Shrimp Tostada

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.