Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe
This grilled shrimp tostada recipe is bursting with lively flavors and in season ingredients. Prepare your salsa, avocado sauce and tostada shells before you head to the grill. The cook time is quick and assembly is a breeze.
Equipment
- 4 large bamboo skewers soaked in water at least 15 minutes before grilling
Ingredients
Papaya & Mango Salsa
- 1/2 cup papaya diced into small pieces
- 1 mango ripe, diced into small pieces
- 1/2 cup red onion diced
- 1/2 cup frozen sweet yellow corn cooked per package instructions and cooled
- 1/4 cup cilantro chopped
- 1 jalapeno minced
- 1 lime
- 1/2 tsp salt plus more, to taste
Avocado Sauce
- 1 avocado ripe, discard pit and skin
- 1 lime
- 1/4 cup water plus more for a thinner sauce
- 1/4 cup cilantro roughly chopped
- 1/2 tsp salt plus more, to taste
Shrimp & Tostada Assembly
- 12 shrimp peeled and deveined
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1 tsp olive oil
- 4 corn tortillas
- 1/2 cup canola oil
- 2 cups watercress
- 1 lime divided - use 1/2 for watercress and cut the remaining half into small wedges for serving
- cilantro optional, for serving
Instructions
Papaya & Mango Salsa
- Combine all ingredients in a medium bowl, season to taste with salt and refrigerate until ready to assemble tostadas.
Avocado Sauce
- Combine all ingredients in a high-powered blender like a Vitamix. Blend until the mixture is smooth. Add water, 1 tsp at a time, to thin the sauce as much as you'd like. Season to taste with salt. Refrigerate until ready to assemble tostadas.
Tostadas
- There are two ways to turn your tortillas into tostadas - frying in oil or simply on the grill. To fry in oil, heat oil in a medium pot or dutch oven over medium heat. Line a plate with a paper towel. Fry one tortilla at a time for about 3.5-4 minutes, flipping halfway through, until tortilla's are crisp and begin to take on some golden color. Place on paper towel-lined plate and repeat with remaining tortillas.
- To grill, heat the grill over medium-high heat to about 350F. Add tortillas and grill for 1-2 minutes on each side, or until tortillas begin to crisp and take on some color. Keep the grill on for the shrimp.
Shrimp & Tostada Assembly
- Soak bamboo skewers in water for at least 10 minutes. Toss shrimp in a bowl with olive oil and spices. Thread three shrimp onto each skewer.
- Place skewers over medium hight heat and cook for 6-8 minutes, flipping halfway through, until shrimp are cooked through. Remove shrimp from grill and skewers and prepare to assemble tostadas.
- Toss watercress with juice of 1/2 of lime. Begin tostada assembly by spreading a dollop of avocado sauce on the tostada shell.
- Top sauce with lime-dressed watercress
- Spoon over some salsa
- Top each tostada with 3 pieces of shrimp
- Garnish tostadas with cilantro and serve with lime wedges (optional)
