Shrimp Tostadas
Shrimp Tostadas
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Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 2 lbs jumbo shrimp, peeled and deveined
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1 tbsp Old Bay Seasoning
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1 tbsp fish seasoning (Chef Merito or your favorite)
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1 tsp paprika
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1 tsp black pepper
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1 tsp garlic powder
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Juice of 1 lemon
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1 tbsp oil
- 3 large avocados
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¼ cup finely chopped red onion
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1 Roma tomato, diced
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¼ cup chopped cilantro
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Juice of 1 lemon
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Salt, to taste
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1 tsp Knorr Chicken Bouillon
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½ tsp black pepper
- 3–4 dried guajillo chiles, stemmed and seeded
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2–3 dried chiles de árbol (adjust to taste)
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1 tbsp oil
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½ cup sour cream
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¼ cup mayonnaise
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Juice of 1 lemon
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2 garlic cloves
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½ tsp black pepper
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½ tsp fish seasoning
- 8–10 corn tortillas
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Oil, for frying
For the Shrimp
For the Guacamole
For the Creamy Guajillo-Arbol Sauce
For the Tostadas
Directions
- Preheat your Blackstone griddle to low heat. Lightly oil the surface and cook the tortillas, flipping occasionally, until golden brown and crispy. Remove and set aside.
In a large bowl, combine the shrimp with the Old Bay Seasoning, fish seasoning, paprika, black pepper, garlic powder, lemon juice, and oil. Toss until evenly coated.
Increase the griddle to medium heat. Cook the shrimp for 2–3 minutes per side, or until pink, lightly charred, and cooked through. Remove from the griddle.
In a separate bowl, mash the avocados until mostly smooth. Stir in the red onion, tomato, cilantro, lemon juice, salt, Knorr Chicken Bouillon, and black pepper. Mix well and set aside.
Add the oil to the griddle and toast the guajillo and árbol chiles for 1–2 minutes, turning once, until fragrant. Be careful not to burn them.
Transfer the toasted chiles to a blender. Add the sour cream, mayonnaise, lemon juice, garlic, black pepper, and fish seasoning. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.
Spread a generous layer of guacamole over each tostada. Top with the cooked shrimp and drizzle with the creamy guajillo-arbol sauce.
Finish with an extra squeeze of fresh lemon juice and serve immediately.
