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Grilled Shrimp Tostadas with Creamy Avocado & Chipotle Crema Recipe
Ash Tyrrell

Grilled Shrimp Tostadas with Creamy Avocado & Chipotle Crema Recipe

I first made these grilled shrimp tostadas for a backyard get-together, and I honestly couldn't believe how fast they disappeared. The smoky char from the grill pairs so well with the cool, creamy avocado and that spicy chipotle crema drizzled on top. I love how quick this comes together, since the shrimp only need a few minutes over the flame
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound medium shrimp peeled and deveined – choose shrimp with the tails removed so they're easier to eat once they're piled onto the tostada
  • 2 tablespoons olive oil – helps the spices stick to the shrimp and keeps them from drying out on the grill
  • 1 tablespoon minced garlic – fresh garlic gives a much rounder flavor than the jarred kind so mince it right before cooking
  • 1 chipotle pepper in adobo sauce chopped – this brings the smoky heat, so add a little at a time if you're not sure how spicy you want it
  • Juice of 1 lime – brightens up the marinade and balances the smokiness of the chipotle
  • ½ teaspoon ground cumin – adds warmth without overpowering the shrimp
  • ½ teaspoon paprika – gives the shrimp a deeper color and a subtle smoky note
  • ½ teaspoon salt – season to taste but don't skip it since shrimp need a bit of salt to shine
  • ¼ teaspoon black pepper – freshly ground makes a noticeable difference here
  • 8 corn tostadas – store-bought works fine but a homemade baked version stays crunchier for longer
  • 3 ripe avocados mashed – look for avocados that give slightly when pressed, since underripe ones won't mash smoothly
  • ¼ cup red onion finely diced – adds a sharp bite that cuts through the richness of the avocado
  • 1 tablespoon lime juice for the avocado – keeps the mashed avocado from browning too quickly
  • ½ cup shredded red cabbage – adds crunch and a pop of color to every bite
  • ⅓ cup plain yogurt or sour cream – the base for the chipotle crema and plain yogurt keeps it lighter
  • 1 tablespoon chipotle adobo sauce – for the crema this is where a lot of the smoky flavor comes from
  • 2 tablespoons chopped fresh cilantro – stir this into the crema for a fresh herby finish
  • ¼ cup crumbled queso fresco – a salty crumbly topping that finishes the whole dish off nicely

Method
 

  1. Combine the olive oil, garlic, chipotle pepper, lime juice, cumin, paprika, salt, and pepper in a bowl. Add the shrimp and toss everything together until each piece is fully coated. Let the shrimp sit in the refrigerator for about 20 minutes so the flavors have time to soak in.
  2. Thread the shrimp onto skewers so they're easy to flip without losing any to the grates. Grill over medium-high heat for around 2 to 3 minutes per side, until the shrimp turn opaque and pick up a light char. Pull them off right away so they don't overcook and turn rubbery.
  3. While the shrimp marinate, whisk together the yogurt, chipotle adobo sauce, lime juice, cilantro, and a pinch of salt in a small bowl. Taste it and adjust the heat by adding more or less adobo sauce. Cover and refrigerate until you're ready to assemble the tostadas.
  4. Mash the avocados with a fork, leaving a bit of texture instead of making it completely smooth. Stir in the diced red onion, lime juice, salt, and pepper. This layer is what holds everything else in place, so make sure it's spread evenly.
  5. Spread a generous layer of the mashed avocado over each tostada shell. Add a small handful of shredded cabbage, then top with a few pieces of grilled shrimp. Finish with a drizzle of chipotle crema, a sprinkle of queso fresco, and a few cilantro leaves.

Notes

  • I always pat the shrimp dry before marinating, since too much moisture keeps the seasoning from sticking properly
  • I like to grill the shrimp just until they turn pink, because a few extra minutes on the heat makes them tough
  • I've found that adding the avocado layer right before serving keeps the tostada shell from getting soggy
  • I taste my crema before adding it to the tostadas, since chipotle peppers vary a lot in heat from can to can
  • I keep a bowl of extra lime wedges on the table, because a fresh squeeze right before eating makes a big difference