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Baja-Inspired Chipotle Grilled Shrimp Tostadas Recipe

With a crispy tostada, smashed avocado, marinated cabbage, pickled onions, and chipotle grilled shrimp, this Baja-Inspired Chipotle Grilled Shrimp Tostadas recipe brings the flavor with not all that much work!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 40 minutes
Total Time 1 hour 40 minutes
Course Appetizer, Dinner, Lunch, Main
Cuisine American, Mexican
Diet Gluten Free
Servings 8 Tostadas
Calories 378 kcal

Equipment

  • Stainless Steel Mixing Bowls
  • Liquid Measuring Cups
  • Plastic Cutting Board
  • Vitamix Blender
  • Pastry Brush Set
  • Rimmed Baking Sheets
  • Stainless Steel Tongs
  • Cast Iron Grill Pan

Ingredients
  

Marinate The Shrimp:

  • 1 pound peeled and deveined shrimp (about 30)
  • 1/3 cup Chosen Foods Chipotle Ranch Dressing

For The Cilantro Vegan Crema:

  • 1 medium jalapeño chile
  • 1 bunch fresh cilantro leaves
  • 1/2 cup roasted salted cashews
  • 1/2 cup cold water
  • 1 medium garlic clove
  • Juice of 1 medium Lime plus more limes for garnish
  • 2 tablespoons Chosen Foods Avocado Oil
  • kosher salt
  • Maldon sea salt or other flaky sea salt, for garnish

For The Tostadas:

  • 8 (5 inch) corn tortillas
  • Chosen Foods Avocado Oil for brushing on the tortillas

For The Pickled Onions:

  • 1/2 medium red onion sliced paper thin
  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar

For The Cabbage Slaw:

  • 2 tablespoons Chosen Foods Avocado Oil
  • 1/2 head Napa cabbage or green cabbage, shredded crosswise paper thin
  • Pinch cumin seeds
  • 1 bunch trimmed radishes sliced paper thin, for garnish

For Serving

  • 4 medium ripe avocado

Instructions
 

  • Marinate The Shrimp: Place the shrimp in a large nonreactive (i.e. stainless steel or glass) bowl and add the Chosen Foods Chipotle Ranch dressing. Stir to coat all the shrimp in the dressing then refrigerate until ready to use, at least 20 minutes. The shrimp can be marinated up to 1 day in advance – be sure to cover them and keep them refrigerated the whole time.
  • Make The Cilantro Vegan Crema: Place the jalapeño on an open flame or under the broiler and char until it’s blackened all over, about 5 to 8 minutes. Place in a resealable plastic container or in a bowl covered with a plate and set aside for about 5 minutes so the skin steams off. Remove the jalapeño and peel off the blackened skin using the back of a knife. Remove the stem, slice lengthwise and remove the seeds.
    Combine the jalapeño, the one bunch of the cilantro leaves and tender stems, the 1/2 cup of cashews, the 1/2 cup water, 1 garlic clove, the juice of 1 lime, and 2 tablespoons of the avocado oil in the carafe of a blender. Blend the mixture until it’s evenly smooth, at least 30 seconds. Remove the carafe from the blender, taste and add more salt and pepper as desired. Refrigerate until ready to serve.
  • Bake The Tostadas: Heat the oven to 425°F and arrange a rack in the upper third. Brush each tostada on both sides with oil then bake on a rimmed baking sheet about 8 to 10 minutes until crispy and golden. Top with flaky sea salt and set aside.
  • Make The Pickled Onion: Combine the ½ red onion, the ¼ cup red wine vinegar, the 1 tablespoon granulated sugar, and the pinch of salt in a small nonreactive (i.e. stainless steel or glass) bowl and toss to coat the onion in the vinegar. Place the mixture in the refrigerator until ready to use, at least 20 minutes. Taste and add more salt as desired.
  • Dress The Cabbage: Combine the shredded cabbage, oil, and cumin seeds in a medium nonreactive (ie stainless steel or glass) bowl and toss to coat. Top with a squeeze of lime and a pinch of salt then serve.
  • Grill The Shrimp: Remove the shrimp from the refrigerator and let sit at room temperature while you prepare the grill. Turn the grill to medium high then dip a paper towel in the extra oil and rub the grill pan you'll use with it to make sure everything is extra nonstick. 
    Once the grill is hot, place the shrimp on the grill pan and cook, undisturbed, until the shrimp are pink and charred on the first side, about 2 to 3 minutes. Turn all the shrimp over and cook another 2 minutes. Remove the shrimp to a bowl and top with a pinch of salt and a squeeze of lime.
  • Assemble The Tostadas: To make one tostada, halve an avocado then remove the pit. Smash one half of the avocado with a fork then spread it on the top of one tostada.
    Top the tostada with a spoonful of the cabbage, about 3 to 4 shrimp, a bit of the pickled onion, and the thinly sliced radish. Drizzle a spoonful of the Chipotle Crema on top. Repeat to make 8 tostadas then serve immediately.

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Nutrition

Serving: 1 tostadaCalories: 378kcalCarbohydrates: 17gProtein: 12gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 74mgSodium: 481mgPotassium: 766mgFiber: 8gSugar: 4gVitamin A: 518IUVitamin C: 28mgCalcium: 98mgIron: 1mg
Keyword easy seafood recipe, easy shrimp appetizer