Shrimp Tostadas with Mango Pico de Gallo

Ingredients

• 500 g cleaned shrimp (cleaned and peeled)
• 1 tbsp olive oil
• 1 tbsp paprika
• 1 tbsp garlic powder
• salt (to taste)
• pepper (to taste)
• 2 tbsp butter
• 2 chipotle peppers (in adobo)
• 1 lime juice (the juice of one lime)
• 0.5 cup mayonnaise
• salt for the dressing (to taste)
• 2 tomato (chopped)
• 0.25 red onion (chopped)
• cilantro (to taste, chopped)
• 1 jalapeño pepper (chopped)
• 1 mango (diced)
• guacamole (for serving)
• 8 corn tostadas (for serving)

Steps

1. 1

   In a bowl, season the cleaned shrimp with one tablespoon of olive oil, one tablespoon of garlic powder, one tablespoon of paprika, salt, and pepper to taste.

2. 2

   Refrigerate the seasoned shrimp for a few minutes to allow them to marinate and better absorb the flavors.

3. 3

   For the chipotle dressing, blend or mix thoroughly the 2 chipotle peppers with the juice of one lime, half a cup of mayonnaise, and a pinch of salt.

4. 4

   Prepare the pico de gallo by finely chopping the tomato, red onion, cilantro, jalapeño pepper, and mango. Mix everything in a bowl.

5. 5

   In a skillet over medium-high heat, melt the 2 tablespoons of butter.

6. 6

   Add the shrimp to the skillet and cook until they turn pink, approximately 3 minutes. Remove from heat immediately to prevent overcooking.

7. 7

   To assemble the tostadas, spread a base of guacamole over the corn tostada.

8. 8

   Place a portion of shrimp over the guacamole, add the mango pico de gallo, and finish with a drizzle of the chipotle dressing.

Notes

You can refrigerate the shrimp for 15-20 minutes for a more intense flavor. The mango should be ripe but firm so it doesn't fall apart in the pico de gallo.

Nutrition per serving

• tostadas
• shrimp
• seafood
• main course
• quick dinner
• mango
• mexican food