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Shrimp Tostada

Prep Time:20 Minutes
Cook Time:15 Minutes

Nutritional Information

Makes a great appetizer.


  • 8 small corn tortillas
  • For the Shrimp:
  • 2 medium carrots, roughly chopped
  • 1 yellow onion, roughly chopped
  • 1 fennel bulb, roughly chopped
  • 1 lb. large shell-on shrimp
  • For the Salad:
  • 6 radishes, halved and thinly sliced
  • 2 Serrano chiles, stemmed, with seeds removed, finely diced
  • 1 cup diced fennel
  • 1 ripe avocado, chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup diced cucumbers
  • 1/2 cup diced white onion
  • 1/2 cup roughly chopped mint
  • 1/2 cup roughly chopped cilantro, plus more for garnish
  • Juice from 6 limes
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper, to taste


  • 1. To make the tostadas, preheat the oven to 350°. Brush the tortillas with canola oil and bake until crisp, about 7 minutes.
  • 2. Make the shrimp: Bring a large pot of salted water to a simmer over medium-high heat. Add the carrots, onion and fennel and cook until almost tender, about 10 minutes. Add the shrimp and poach until just cooked through, about 3 minutes. Drain in a colander and remove and discard the carrots, onion and fennel. Transfer the shrimp to a paper towel-lined sheet tray to dry. Once the shrimp have dried, peel and devein the shrimp and dice into half-inch pieces.
  • 3. Make the salad: In a large mixing bowl, combine the shrimp with the remaining ingredients and toss. Season with salt and pepper and let the mixture marinate for 20 minutes so that the flavors can meld together.
  • 4. To serve, divide the shrimp and salad mixture among the tostadas and garnish with cilantro.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828