Shrimp-Salad Tostadas with Tomatoes and Cucumber
Shrimp-Salad Tostadas with Tomatoes and Cucumber is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater).
Add shrimp and soak 30 minutes, then drain.
Fill a medium pot with 8 cups water; stir in 1/4 cup salt.
Bring to a boil, add shrimp, and immediately turn off heat.
Let sit until pink, opaque, and barely cooked through, about 3 minutes.
Drain, transfer to a large bowl, and let cool.
Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp.
Season with salt.
Chill until ready to use.
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1".
Heat over medium-high until thermometer registers 375°F.
Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total.
Drain on paper towel-lined baking sheets and season with salt.
Spread 1 heaping Tbsp.
Hold-the-Lime Guacamole on a tostada shell.
Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa.
Repeat with remaining tostada shells.
Serve at room temperature.
Shrimp salad can be chilled for up to 1 day.
Bring to room temperature before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.