An unexpected twist on a classic tostada? It's most certainly these Thai shrimp tostadas recipe made with smashed avocado, marinated shrimp, and a spicy-sweet-funky dressing.
1mediumshallot trimmed and peeled (can substitute red onion)
1/2mediumserrano or Thai chile
2mediumgarlic cloves
1tablespoonfish sauce
2mediumfirm-ripe avocadomashed
2mediumPersian cucumbersthinly sliced into half moon shapes
1pintsweet 100 tomatoeshalved
1/4cuproasted salted almonds or cashewsroughly chopped
Instructions
For The Tostadas: Heat oven to 450°F and arrange a rack in the middle. Brush both sides of tortillas with 1 tablespoon of the oil and place on a rimmed baking sheet. Bake until golden and crisp, about 5 to 8 minutes. Cool slightly before serving.
For The Seared Shrimp: Toss shrimp with 1 tablespoon of the oil, 1 1/2 teaspoon of sugar, 3/4 teaspoon cayenne, and a pinch of salt and toss to coat. Heat a large cast iron or heavy-bottomed over medium high heat. Add shrimp in a single layer (you may need to do this in batches) and cook until pink about 2 minutes per side. Flip and cook. Repeat with remaining shrimp.
For The Cilantro Dressing: Combine 1/2 cup of the cilantro, the remaining 1/4 cup of the oil, 1/2 of the chile (remove seeds if you don't like spicy), lime juice, shallot or red onion, garlic, fish sauce, and remaining 1 1/2 teaspoon brown sugar in a blender and process until smooth, at least 30 seconds. Taste and, if you like it spicier, add remaining chile and blend.
For The Assembly: Mash up avocados, divide, and spread among tostadas. Toss cucumber and tomatoes with 1/2 cup of the dressing then divide among tostadas. Top with shrimp, nuts, and additional herbs and serve drizzled with additional dressing, as desired.