Chipotle Shrimp Tostadas
A simple adobo marinade adds a ton of flavor to the shrimp in this quick-cooking dish. You can customize the tostada with your favorite taco toppings, such as sliced avocado, cotija cheese or chopped cilantro. We especially like adding a dollop of crème fraîche to each tostada for a bit of creaminess. When testing this recipe, we used large shrimp, but you can also use smaller shrimp if you like; each tostada will hold about 5 of the big shrimp or 8 of the smaller ones.
- 10 oz. (315 g) large shrimp, peeled and deveined with tails intact, patted dry
- 1/4 cup (2 oz./60 g) adobo sauce from a can of chipotle peppers, plus more for serving
- 1 lime, plus 2 wedges and the zest of 1/2 a lime
- 1 cup (8 fl. oz./250 ml) neutral oil
- 2 6-inch corn tortillas
- 1 cup (3 oz./90 g) shredded green cabbage
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup (2 oz./60 g) crème fraîche (optional)
- Cotija cheese, for serving (optional)
- Sliced avocado, for serving (optional)
- Chopped cilantro, for serving (optional)
In a medium bowl, toss the shrimp with 1/2 tsp. salt, adobo sauce and lime zest. Let the shrimp stand at room temperature for 15 minutes to marinate.
Heat the oil in a 10-inch (25-cm) nonstick skillet over high heat (you’ll know it’s ready when the tortilla bubbles when the edge touches the oil). Fry the tortillas one at a time, turning each one until crispy, puffed in places and deep golden brown in others, about 3 minutes total. Drain on paper towels and lightly sprinkle with salt.
Drain all but 1 tsp. of the oil from the skillet into a bowl and return the skillet to the heat. Add the shrimp to the skillet in a single layer and sear, about 2 minutes for each side. Transfer to a plate and repeat with remaining shrimp.
Place the tortillas on individual plates and spread 1 tsp. of adobo sauce on each. Add a dollop of crème fraîche, if using, on each tortilla, followed by the shrimp, shredded cabbage and a few cracks of ground pepper. Add avocado slices, cheese and cilantro, if using, and serve with lime wedges on the side. Serves 2.
Lena Wu, Williams Sonoma Test Kitchen Cook