Tasty, Tangy Shrimp Tostada

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Tasty, Tangy Shrimp Tostada
Serves: 4
This recipe comes from The Family Dinner by Laurie David. It's a great quick meal with no cooking involved.
  • For the Citrus Shrimp
  • 1 pound cooked shrimp, peeled and deveined
  • ½ cup fresh lime juice
  • ½ cup fresh lemon juice
  • ¼ cup fresh orange juice
  • ¼ cup chopped red onion
  • 1 teaspoon salt
  • 1 cup chopped celery
  • ½ cup chopped red pepper
  • 1 tablespoon minced jalapeno, seeds and white pith removed (optional)
  • 2 tablespoons chopped fresh mint and cilantro (optional)
  • For the Cabbage Salad
  • ½ small white cabbage, finely chopped
  • 1 small jicama or 1 medium-size seeded hot house cucumber, peeled and cut into matchsticks
  • ½ cup seasoned rice vinegar
  • Chopped fresh mint and cilantro (optional)
  • For the Fixings
  • Guacamole
  • Salsa
  • Tostada shells or tortilla chips
  • Limes, cut in half
  • Cilantro
  • Hot sauce
  • A drizzle of Mexican crema or sour cream
  1. Mix all of the ingredients for the citrus shrimp together in a bowl and put this into the fridge for at least 10 minutes but no longer than 30 minutes.
  2. In the meantime, mix together all the ingredients for the cabbage salad.
  3. Place a tostada shell or tortilla chips on a plate.
  4. Top with cabbage salad, then a layer of the shrimp.
  5. Add a dollop of guacamole, tomato salsa, and sour cream, if you'd like.


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