Name: Avocado And Chipotle Shrimp Tostadas With Cilantro Lime Crema Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb. medium shrimp, peeled, deveined, and tails removed; 1 tablespoon minced garlic; 1 chipotle in adobo sauce, chopped; Juice of 1 lime; 2 tablespoons olive oil (divided: 1 tbsp for marinade and 1 tbsp for cooking); ½ teaspoon coriander; ½ teaspoon ground paprika; ½ teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅓ cup plain yogurt; 1 tablespoon lime juice; 2 tablespoons finely chopped cilantro; 1 tablespoon chipotle adobo sauce; ½ teaspoon finely minced garlic; 8 tortilla tostadas; 3 avocados, peeled, cored, and diced; ¼ cup diced red onion; 1 tablespoon lime juice; ½ cup shredded red cabbage; ¼ cup queso fresco or other crumbly cheese, crumbled; ¼ cup fresh cilantro leaves

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Introduction

These Avocado and Chipotle Shrimp Tostadas with Cilantro Lime Crema combine smoky, spicy shrimp with creamy avocado and a zesty, fresh crema. They’re a vibrant and satisfying meal perfect for a quick weeknight dinner or casual gathering.

The image shows three tostadas on a white marbled surface. Each tostada has a crispy, golden-yellow flat corn base. The first layer on the base is a smooth layer of bright green guacamole spread evenly. On top of the guacamole, there are pieces of shredded purple cabbage arranged loosely, giving a rich purple color and slightly crunchy texture. Next, there are several pieces of cooked shrimp with a brownish-orange glaze, placed neatly in the center. Small cubes of light purple-red onion are scattered around the shrimp. A light green creamy sauce is drizzled in thin, wavy lines across the shrimp, and the entire tostada is topped with small white crumbly cheese bits and finely chopped fresh green herbs. The photo has a close-up focus with shallow depth, highlighting texture and colors, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. medium shrimp, peeled, deveined, and tails removed
1 tablespoon minced garlic
1 chipotle in adobo sauce, chopped
Juice of one lime
2 tablespoons olive oil, divided
½ teaspoon coriander
½ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup plain yogurt
1 tablespoon lime juice
2 tablespoons finely chopped cilantro
1 tablespoon chipotle adobo sauce
½ teaspoon finely minced garlic
8 tortilla tostadas
3 avocados, peeled, cored, and diced
¼ cup red onion, diced
1 tablespoon lime juice (for the avocado mix)
½ cup shredded red cabbage
¼ cup queso fresco or other crumbly cheese, crumbled
¼ cup fresh cilantro (for garnish)

Instructions

Step 1: In a bowl, combine minced garlic, chopped chipotle pepper, lime juice, 1 tablespoon olive oil, paprika, cumin, coriander, salt, and black pepper. Stir well to create the marinade.
Step 2: Add the shrimp to the marinade and toss until evenly coated. Cover and refrigerate for 30 minutes to let the flavors develop.
Step 3: While the shrimp marinates, prepare the cilantro lime crema by mixing plain yogurt, lime juice, chopped cilantro, chipotle adobo sauce, and minced garlic in a small bowl. Set aside.
Step 4: Heat the remaining 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add the shrimp and cook for about 3 minutes, tossing once halfway through, until shrimp turn opaque and are cooked through.
Step 5: In a separate bowl, toss diced avocados with lime juice and diced red onion to keep them fresh and flavorful.
Step 6: Assemble the tostadas by layering shredded red cabbage on each tortilla tostada, then add the avocado mixture followed by cooked chipotle shrimp.
Step 7: Drizzle the cilantro lime crema over the top, sprinkle with crumbled queso fresco and fresh cilantro, and serve immediately.

Tips & Variations

For extra crunch, add sliced radishes or toasted pepitas as a topping.
Swap the plain yogurt in the crema for sour cream for a richer flavor.
Use corn tortillas toasted until crisp if tostadas aren’t available.
If you can’t find chipotle in adobo, substitute with smoked paprika and a splash of hot sauce.

Storage

Store leftover shrimp and crema separately in airtight containers in the refrigerator for up to 2 days. Avocado is best prepared fresh, but you can keep diced avocado with a squeeze of lime juice in an airtight container for up to 24 hours. Reheat shrimp gently in a skillet over low heat. Assemble tostadas just before serving to keep them crisp.

How to Serve

The dish is a tostada with four clear layers arranged on a white marbled surface. The bottom layer is a crisp, flat golden-brown corn tortilla. On top of this is a thick spread of green guacamole, smooth and creamy in texture. Over the guacamole, there are thin strips of dark purple cabbage and small cubes of white onion scattered evenly. The next layer has a pile of six to eight grilled, lightly charred shrimp with a reddish-brown seasoning. The final layer is a drizzle of pale green creamy sauce zigzagged across the shrimp, sprinkled with small bits of white crumbly cheese and garnished with chopped fresh green cilantro. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw completely, pat dry, and proceed with the marinade to ensure the best flavor and texture.

How spicy are the chipotle shrimp tostadas?

The chipotle peppers add a smoky, moderate heat. Adjust the amount of chipotle adobo sauce to your spice preference or omit if you prefer a milder dish.