Shrimp tossed with smoky adobo sauce makes mighty fine Shrimp Tostadas. Served with a fresh cabbage lime slaw made with sour cream, lime and chile powder, this is a healthy light easy dinner.
What Are Tostadas?
Tostadas are basically an open-faced taco, with endless possibilities for toppings. Pronounced “toe-staa-duh”, it’s referred to Mexican dishes made using flat crispy corn tortillas.
And this is one of our favorite tostada creations. Shrimp Tostadas … easy, fresh, delicious and with the addition of adobo sauce …addicting in flavor.
This is delicious, easy, fresh and makes a year round appearance on our dinner table.
The base of creamy coleslaw dressing made with sour cream rather than mayo is a refreshing surprise.
And coating the shrimp with adobo sauce before cooking, makes this a just right spicy shrimp tostada.
It’s a quick recipe and very rewarding with flavor. Let’s take a look.
Ingredients You’ll Need
- Soft Corn Tortillas: Yellow corn or white corn tortillas.
- Cabbage: Shredded
- Oil: Vegetable or Canola oil is good for frying. Avoid olive oil, as it doesn’t have as high of a smoke point.
- Shrimp: Tip: Purchase peeled and deveined shrimp to make this an easy fix recipe.
- Adobo Sauce: From a can of Chiles in Adobo
- Sour Cream
- Chile Powder: A single ground chile powder such as New Mexico Red or Ancho. Chili powder (with an “i”) is a blend of spices used to make chili soup.
- Radish, thinly sliced.
- Green Onion
Is Shrimp Good For You? Shrimp is not only high in protein but also low in calories, carbs and fat. Three ounces of shrimp contains 12 grams of protein and only 60 calories. Shrimp is rich in selenium, choline, and vitamin B12. It also contains good amounts of niacin, zinc, vitamin E and vitamin B6. Shrimp contains an antioxidant called astaxanthin which has been studied in its role for promoting brain and heart health. Source: Healthline.
- Corn Tortillas: You can purchase pre-made tostada shells to make this an easier fix. You’ll find them on the Mexican food aisle at the grocery store.
- Cabbage: Purchase a bag of cole-slaw mix to save time.
- Sour Cream: Mexican Crema is a great substitute, and an even more authentic than our sour cream. Mexican crema is a thinner and tangier version of our American sour cream.
Step by Step Instructions, It’s Easy!
Before starting the process, peel and devein the shrimp. Toss shrimp with adobo sauce and cook either by frying, roasting, or grilling. I prefer to maked grilled shrimp tostadas using my indoor grill pan.
- Step 1: In a medium bowl, toss the cabbage with the tomato, green onions, sour cream, chile powder and lime juice. Season with salt and set aside.
- Step 2: Heat a medium deep skillet over medium high heat. Add the oil. Once the oil is shimmering, fry one tortilla at a time.
Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.
- Step 3: Fry each tortilla one minute per side, turning, until lightly golden on both sides, about 1 minute per side.
- Step 4: Transfer each fried tortilla to a plate lined with a paper towel to drain. Sprinkle each lightly with salt as you’re stacking them.
How To Serve Shrimp Tostadas:
- Place a heaping scoop of the cabbage slaw onto a tostada shell.
- Top with a few cooked shrimp, sliced radishes, sliced avocado and some chopped cilantro.
- Finish with a squeeze of lime.
Adobo sauce is a rich red Mexican condiment made using dried chile peppers powder, vinegar, garlic and herbs. The easiest way to use a small amount is to fish some out of a can of Chile Peppers in Adobo Sauce. Which is readily found on the Mexican aisle at the grocery. Once that can is open, transfer it to a freezer safe container and keep it for later use. Or you can make your own … check out this recipe for homemade Adobo Sauce.
There’s no doubt about it, tostadas can be messy to eat. Because of the crispy shell, using a knife and fork simply won’t work. The best way to dig in is to eat a tostada with your hands. Like you would a slice of pizza.
Yes, and the method works very well. Place corn tortillas on a large baking sheet. Using a basting brush, spread each side of the tortilla with a bit of oil. Sprinkle each side with a pinch of salt and a pinch of chile powder if you’d like. Bake at 400 degrees until crispy. For a step by step tutorial check out my article on How To Make a Great Tostada.
These shrimp tostadas are best eaten right away. But to save time you can mix the slaw ingredients ahead of time. Just mix the ingredients the day before or earlier in the day and store in the refrigerator covered.
You could, but I’d advise against it. Pre-cooked shrimp will most certainly save you time, but shrimp only takes a couple of minutes to cook. And cooking shrimp coated in the adobo sauce will bring more flavor. Purchase peeled and deveined shrimp to make this recipe super easy.
What To Serve With Shrimp Tostadas?
Since this is somewhat a meal in it’s own, serve with a Spicy Pineapple Margarita, or a Traditional Mexican Cocktail, The Paloma.
Recipe for Shrimp Tostadas with Lime Slaw
I hope you give these shrimp tostadas with creamy sour cream slaw a try. It’s a shrimp tostada recipe that’s easy enough for a weeknight dinner and a true Mexican food recipe that’ll you’ll find yourself making over and over again.
More Mexican Recipes with Shrimp
And if you love Mexican Food as much as we do, don’t miss my Mexican Category. You’ll find lots of great recipes, including the most popular Mexican shrimp recipe on my site Shrimp Campechana, Mexican shrimp cocktail.
Adobo Shrimp Tostadas with Lime Slaw
- 20 large shrimp enough for 4 – 5 shrimp per tostada
- 1 Tablespoon adobo sauce from canned chilies in adobo sauce
- 2 cups shredded cabbage
- 1 medium tomato diced
- 2 green onions thinly sliced
- 1/4 cup sour cream
- 1/4 teaspoon Chimayo Chile Powder or Ancho chile powder.
- 1 1/2 teaspoon fresh lime juice
- 1/8 Cup olive oil
- 4 corn tortillas
- 1 Avocado sliced
- 2 medium radishes thinly sliced
- 1/4 cup cilantro leaves chopped
- Lime wedges for serving
- Peel and devein the shrimp. Toss with the adobo sauce and cook either by frying, roasting, or grilling. Whatever your preference. Depending on size, shrimp take only a few minutes to cook. Cook on each side until cooked through. Set aside and make the slaw.
- In a medium bowl, toss the cabbage with the tomato, green onions, sour cream, chile powder and lime juice. Season with salt. Set aside and fry the tortillas.
- In a medium skillet, heat the oil until shimmering. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes total. As you fry each tortilla, remove to a plate with paper towel to drain. Sprinkle each with salt.
- Set the tortillas on plates and top with the cabbage slaw, shrimp, avocado, radishes and sprinkle with some cilantro leaves. Serve with lime wedges.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Shrimp Tostadas …They’re What’s For Dinner
Guy Auxer says
I made this last night and it was fabulous. Followed the recipe with the exception of using Guajillo powder for the Chimayo. I added some Mexican Black Beans as a side using the Rancho Gordo beans we bought. The slaw was delicious.
The toastadas reminded of some we had years back at Las Brisas off of Arapahoe & I-25 when we lived in Parker. The next time I think we will try them as tacos.
Lea Ann Brown says
Good Morning Guy
And thanks so much for taking the time to let me know about the tostadas. So glad you enjoyed them.
And what a blast from the past to be reminded about Las Brisas. When I worked in the tech center area, we ate lunch at Las Brisas on a very regular basis. I assume it’s still open?
Great place. And many many years ago, it was the first time I’d ever been served black beans.
Again, thanks for the positive review of the recipe, make it a delicious day.
Karen (Back Road Journal) says
Your creamy coleslaw dressing sounds like the perfect paring with the flavorful shrimp.
Deborah Jones says
Now this looks really good. I will have to try this.
Vickie Hemphill says
These look very tasty . . . and with a weekend starting, I’m in the mood for a new recipe to try. Thanks! (and good luck with the pickles)
I know what you mean about the corn tortillas. I wish we had a Whole Foods in my area. Not that this is going to stop me from making this, I’m just sayin’ 😀
Dan Stringer says
It looked good, but it wasn’t until the adobo sauce kicked in at the bottom of the page that I was hooked. Ready to invite myself over.
I love your blog.