Shrimp Tostadas with Papaya Lime Salsa

Ingredients

• 11 oz shrimp (peeled & deveined; 10–12 oz)
• 1 tsp garlic (minced)
• 2 tsp smoked paprika
• cayenne pepper (to taste)
• 1 lime zest (from one organic lime)
• salt (to taste)
• black pepper (to taste)
• 0.5 papaya (peeled and diced; mango works as a substitute)
• 0.5 red onion (small, diced)
• 1 jalapeno (seeded and finely diced)
• 2 tbsp cilantro (chopped)
• 1 lime juice (juice of one lime)
• coarse salt (to taste)
• 2 avocados (ripe)
• 0.5 lime juice (juice of half a lime)
• salt (to taste)
• 1 cilantro (small handful, chopped)
• 2 tbsp red onion (finely chopped)
• 6 corn tortillas
• neutral oil (for frying)
• 3 tbsp chipotle mayo (store-bought or homemade)
• cilantro (chopped, for topping)

Steps

1. 1

   Prepare the papaya salsa: In a bowl, combine the diced papaya, diced red onion, finely diced jalapeño, chopped cilantro, lime juice, and salt.

2. 2

   Set the salsa aside to let the flavors meld while you prepare the remaining components.

3. 3

   Make the guacamole: In a separate bowl, mash the ripe avocados.

4. 4

   Mix in the lime juice, salt, chopped cilantro, and finely chopped red onion. Taste and adjust the seasoning as needed, then set aside.

5. 5

   Prepare the shrimp: Season the peeled and deveined shrimp with minced garlic, smoked paprika, cayenne pepper, lime zest, salt, and pepper.

6. 6

   Heat a pan with a small amount of oil over medium-high heat.

7. 7

   Add the shrimp to the pan and cook for 1–2 minutes per side until they are pink and cooked through.

8. 8

   Prepare the tostadas: Heat neutral oil in a pan. Fry the corn tortillas one at a time until they are golden and crispy, pressing down lightly to ensure they stay flat.

9. 9

   Drain the fried tortillas on paper towels and season with salt immediately while still hot.

10. 10

    Assemble the tostadas: Spread a layer of guacamole onto each crispy tostada.

11. 11

    Top the guacamole with the cooked shrimp, then spoon the papaya salsa over the top.

12. 12

    Drizzle with chipotle mayo and finish with a sprinkle of fresh chopped cilantro. Serve immediately while the tostadas are crisp.

Notes

If papaya is unavailable or not to your taste, mango makes an excellent substitute for the salsa.

Nutrition per serving

• appetizer
• main
• seafood
• shrimp
• tostadas
• summer
• gluten-free
• mexican-inspired