Shrimp Tostada with Chipotle Orange Sauce (20 Minutes)

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This Mexican tostada with shrimp is a vibrant and flavorful dish that brings together a medley of fresh ingredients and zesty flavors. This dish features a crispy tostada base topped with succulent shrimp, crisp lettuce, spicy jalapeños, creamy diced avocado, and tangy red onion.

An orange chipotle sauce adds a unique twist, offering a combination of citrusy sweetness and smoky spice. This tostada is perfect for a quick dinner at home or for gatherings where you want to serve something both visually appealing and delicious.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
For the Tostadas:
  • 4 tostada shells
  • 1 lb shrimp, peeled and deveined
  • 2 cups lettuce, shredded
  • 1 avocado, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Lime wedges for serving
For the Orange Chipotle Sauce:
  • 1/2 cup mayonnaise
  • 1 chipotle pepper in adobo sauce, minced
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 garlic clove, minced
  • Salt to taste

Instructions

  1. Prepare Orange Chipotle Sauce (5 minutes): In a small bowl, combine mayonnaise, minced chipotle pepper, orange juice, orange zest, and minced garlic. Season with salt. Mix well and set aside.
  2. Cook Shrimp (5-7 minutes): Season the shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the shrimp until they turn pink and are cooked through. Set aside.
  3. Assemble Tostadas (5 minutes): Arrange a bed of shredded lettuce on each tostada. Top with cooked shrimp, diced avocado, chopped red onion, and jalapeño slices. Drizzle a generous layer of orange chipotle mayo over everything.
  4. Serve (1 minute): Serve the tostadas immediately, accompanied by lime wedges for added zing.

Notes

Creating the perfect tostada is all about the freshness of ingredients and the balance of flavors. The shrimp should be cooked just until done to remain tender. The orange chipotle mayo is a key component, offering a unique flavor that complements the shrimp and vegetables.

Feel free to adjust the amount of chipotle to suit your heat preference. These tostadas are best enjoyed immediately after assembling to maintain the crispness of the shell. Enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 25g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 180mg

Pair this with...

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

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