These sweet and spicy shrimp tostadas are the perfect summertime treat. Shrimp takes about 3 minutes to cook making it a choice protein for hot summer days. You’ll crisp tortillas using olive oil and add a plethora of fresh vegetables as the perfect accoutrement.
This recipe requires several steps but very little active cooking. The cilantro, mango sriracha, and garlic work beautifully together. The crisp shell is delicious and a great vehicle for transporting the rest of the ingredients to your mouth.
recipe details
- coleslaw and jalapeno relish
- first you’ll make a quick, no-mayo coleslaw using pre-shredded cabbage, apple cider vinegar, and a touch of honey for some sweetness
- fresh cilantro, jalapeños, and lemon juice combine for a bright relish that’ll top your tostadas
- mango sriracha
- as simple as it sounds, this sauce combines mangoes and sriracha for a sweet and spicy power combo
- tip: I use frozen diced mango (defrosted) to cut down on prep work
- roasted cherry tomatoes
- using cherry tomatoes cuts down on the need to dice larger tomatoes
- these babies roast up nice and sweet and blend beautifully with garlic cloves and dried oregano
- broiled shrimp
- I use frozen shrimp that is already cleaned and deveined
- shrimp cooks in under 5 minutes; perfect time saver!
My favorite part of these sweet and spicy shrimp tostadas is that all the components can be prepared ahead of time, stored in the refrigerator, and served chilled. Simply toast up the tortillas before dinner and you’re ready to rock!
Here are some other summer friendly dinner recipes on SepCooks:
- green goddess salad with blackened chicken
- Persian potato chicken salad
- pesto chicken salad sandwiches for a crowd
sweet and spicy shrimp tostadas
Ingredients
Scale
Roasted tomatoes
- 1 pound grape tomatoes
- 2 Tablespoons olive oil
- 6 garlic cloves
- Kosher salt
- 1 teaspoon dried oregano
Coleslaw
- 9 ounce bag of coleslaw mix
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey
- 1 teaspoon kosher salt
Jalapeno relish
- 1 cup fresh cilantro leaves, chopped
- 2 green onions, thinly sliced
- 1 jalapeno, finely diced (remove the seeds and ribs if you don’t like heat)
- Juice of ½ fresh lemon
- ¼ teaspoon kosher salt
Broiled shrimp
- 1 pound raw jumbo shrimp, deveined and cleaned
- 2 Tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 clove garlic, grated
Mango sriracha
- ¼ cup diced mango (you can use frozen mangos just be sure to defrost fully at room temperature)
- 3–6 Tablespoons sriracha (depending on your heat tolerance)
- 2–4 Tablespoons water
Crunchy tortillas
- 6 corn tortillas
- Olive oil
- Kosher salt
Instructions
- Preheat the oven to 425 degrees.
- Place the tomatoes in an ovenproof dish and drizzle with olive oil.
- Add the cloves of garlic, ¼ teaspoon salt, and the dried oregano.
- Bake until the tomatoes are sizzling and starting to burst, 20-30 minutes.
- While the tomatoes are roasting, prepare the coleslaw.
- In a large bowl combine the coleslaw mix, olive oil, apple cider vinegar, honey and salt. Toss to fully combine. Set the coleslaw aside while you prepare the rest of the recipe.
- Prepare the jalapeno relish. In a large bowl, toss together the cilantro, green onions, jalapeno, lemon juice and salt.
- Toss to fully combine then set the relish aside while you prepare the rest of the recipe.
- Remove the roasted tomatoes from the oven. Preheat the broiler.
- Line a rimmed baking sheet with aluminum foil.
- Spread the shrimp onto the baking sheet and add the olive oil, paprika, salt and garlic. Toss to coat the shrimp with the seasonings.
- Arrange the seasoned shrimp onto the rimmed baking sheet in a single layer, try to leave some space between each shrimp.
- Place the shrimp under the broiler for 2 minutes. Remove the baking sheet from the oven and flip the shrimp over. Broil again for 1-2 minutes until the shrimp is cooked through. Be sure not to overcook the shrimp.
- Remove the shrimp from the broiler and prepare the mango sriracha.
- Place the mango and sriracha in a food processor along with 1 Tablespoon of water. Blend to fully combine. Add more water, 1 Tablespoon at a time, until you get the desired consistency. The more water you add, the thinner the sauce will be.
- Set the coleslaw, jalapeno relish, roasted tomatoes, shrimp and mango sauce out on the table. Diners can assemble their own tostadas adding the toppings according to their taste.
- To crisp up the tortillas, brush both sides of the tortillas with olive oil. Place the oiled tortillas in a large skillet and cook over medium heat until lightly blistered and light brown in spots. Transfer the hot tortilla to a plate and sprinkle lightly with kosher salt. (Crisping the tortillas like this yields crispy, yet pliable tortillas and makes the tostadas easier to eat).
- To save time, you can bake the tortillas in the oven at 400 degrees. Simply lay the oiled tortillas out on a foil lined baking sheet. Bake for 10-15 minutes until crispy, flip the tortillas over halfway through baking. Once the tortillas are crisp, remove them from the oven and sprinkle lightly with kosher salt.
- To assemble the tostadas, top each tortilla with a bit of the coleslaw, roasted tomatoes, shrimp and jalapeno relish. Top with a drizzle of mango sriracha and serve.
