Shrimp Tostadas with Orange and Avocado

Ingredients

• 1.5 lb extra-large shrimp (21/25 size; peeled and deveined)
• 6 cup water (For poaching shrimp)
• 1 tbsp kosher salt (For the poaching water; most is discarded)
• 3 oranges (Zest 1 orange; segment all 3 and reserve 3 tbsp juice)
• 2 avocado (Ripe, peeled, pitted, and cut into bite-size pieces)
• 0.5 red onion (Finely chopped)
• 0.5 cup fresh cilantro (Chopped, plus extra leaves for serving)
• 1 fresh jalapeño (Seeded and finely chopped)
• 3 tbsp extra-virgin olive oil (For the citrus dressing)
• 2 tbsp fresh lime juice (Freshly squeezed)
• 0.5 tsp ground cumin
• kosher salt (To taste for the orange-avocado mixture and shrimp)
• black pepper (To taste)
• 10 corn tostadas (Crisp, fried flat corn tortillas; use 1 or 2 per serving)

Steps

1. 1

   Prepare the citrus: finely grate the zest from one orange. Segment the oranges by cutting away the peel and white pith, then slicing between the membranes; cut the segments into bite-size pieces. Reserve about 3 tablespoons of the orange juice released during this process.

2. 2

   In a bowl, whisk together the reserved orange juice, lime juice, olive oil, cumin, orange zest, and a pinch of salt and black pepper until emulsified.

3. 3

   Add the chopped red onion, cilantro, and jalapeño to the dressing and stir to combine. Let the mixture stand while preparing the shrimp so the flavors meld.

4. 4

   Pour the water into a large skillet and season it with the tablespoon of kosher salt. Bring the water to a gentle simmer over medium heat, but do not let it reach a boil.

5. 5

   Add the shrimp to the simmering water in a single layer. Poach gently, turning once, until the shrimp are opaque and just cooked through, about 3 to 5 minutes depending on size. The water should remain at a gentle simmer throughout.

6. 6

   Transfer the shrimp to a plate and let them cool briefly. Cut each shrimp into bite-size pieces, then toss them with about half of the citrus dressing.

7. 7

   Add the orange pieces and avocado to the remaining citrus mixture. Fold gently so the avocado stays intact, then taste and adjust the seasoning with salt and pepper.

8. 8

   If the tostadas are not fully crisp, arrange them on a baking sheet and heat them in a 325°F (165°C) oven for 5 to 6 minutes. Let them cool before topping so they become crisp again.

9. 9

   Top each tostada with the orange-avocado mixture and dressed shrimp. Garnish with additional cilantro and serve immediately while the tostadas are crisp.

Notes

The source page is membership-restricted, so the ingredient list and full method were not visible in the supplied excerpt; quantities above are reconstructed estimates rather than a verbatim extraction. The source specifically advises using a gentle simmer, not a boil, when poaching the shrimp. Tostadas can be refreshed in a 325°F oven for 5 to 6 minutes, then cooled before topping.

Nutrition per serving

• main
• Mexican-inspired
• seafood
• quick dinner
• gluten-free
• crisp
• fresh
• no-fry shrimp