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shrimp tostadas on a cutting board

Chili Lime Shrimp Tostadas with Chipotle Mayo

Grilled chili-lime shrimp on crispy tostadas with smoky chipotle mayo and fresh toppings
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Appetizer, Main Course
Ingredients Method Notes

Ingredients
  

  • 2 lbs large shrimp 16-20 count peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 2 limes
  • Zest of 1 lime
  • 12 yellow corn tortillas
  • 2 tablespoons vegetable oil for brushing
  • 1 cup mayonnaise
  • 1-2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 clove garlic minced
  • 1 tablespoon fresh lime juice
  • Salt to taste
  • 3 cups shredded lettuce
  • 2 large tomatoes diced
  • ½ red onion thinly sliced
  • 2 avocados sliced
  • ½ cup crumbled queso fresco
  • Fresh cilantro and lime wedges

Method
 

  1. Pat shrimp dry and toss with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, lime juice and zest. Marinate 15-30 minutes.
  2. Blend mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice and salt until smooth. Refrigerate until needed.
  3. Preheat grill to 400-450°F. Brush tortillas with oil and grill 1-2 minutes per side until crispy and golden.
  4. Grill marinated shrimp 2-3 minutes per side until pink and slightly curled.
  5. Prepare all fresh toppings - shred lettuce, dice tomatoes, slice onion and avocado, crumble cheese.
  6. Spread guacamole on tostada shells, top with griddle-cooked shrimp, then drizzle with chipotle mayo. Add tomatoes, onion, cheese and cilantro. Serve with lime wedges.

Notes

Don't overcook shrimp - they should curl into loose "C" shape when done
Chipotle mayo can be made 3 days ahead
Grill tortillas until crispy for best texture
Assemble just before serving for optimal crispiness

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