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Chili Lime Shrimp Tostadas with Smoky Chipotle Mayo Recipe

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4.3 from 2 reviews

Savor the vibrant flavors of these Chili Lime Shrimp Tostadas featuring tender grilled shrimp marinated in a zesty chili-lime blend, served on crispy grilled corn tortillas with smoky chipotle mayo and topped with fresh lettuce, tomatoes, onions, avocado, queso fresco, and cilantro. Perfect as an appetizer or a light main course, these tostadas bring a delightful zest and texture combination sure to impress.

Ingredients

Shrimp Marinade

  • 2 lbs large shrimp (16–20 count), peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 2 limes
  • Zest of 1 lime

Chipotle Mayo

  • 1 cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce
  • 1 tablespoon adobo sauce
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • Salt to taste

Tostadas and Toppings

  • 12 yellow corn tortillas
  • 2 tablespoons vegetable oil (for brushing tortillas)
  • 3 cups shredded lettuce
  • 2 large tomatoes, diced
  • ½ red onion, thinly sliced
  • 2 avocados, sliced
  • ½ cup crumbled queso fresco
  • Fresh cilantro leaves
  • Lime wedges for serving

Instructions

  1. Marinate the shrimp: Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, black pepper, lime juice, and lime zest. Allow the shrimp to marinate for 15-30 minutes to absorb the flavors.
  2. Prepare the chipotle mayonnaise: In a blender or food processor, combine mayonnaise, chipotle peppers in adobo sauce, adobo sauce, minced garlic, fresh lime juice, and salt. Blend until smooth and creamy. Refrigerate until ready to use.
  3. Grill the tortillas: Preheat your grill to 400-450°F (204-232°C). Brush both sides of the corn tortillas lightly with vegetable oil. Place the tortillas on the grill and cook 1-2 minutes per side, or until crispy and golden brown. Remove and set aside.
  4. Grill the shrimp: Place the marinated shrimp on the hot grill. Cook for 2-3 minutes per side until the shrimp turn pink and curl into a loose “C” shape, indicating they are properly cooked. Avoid overcooking to maintain tenderness.
  5. Prepare fresh toppings: While the shrimp grill, shred the lettuce, dice the tomatoes, thinly slice the red onion and avocados, and crumble the queso fresco. Wash and chop the fresh cilantro.
  6. Assemble the tostadas: Spread a layer of chipotle mayo on each crispy tortilla. Top with grilled shrimp, then add shredded lettuce, diced tomatoes, sliced onion, avocado slices, crumbled queso fresco, and fresh cilantro leaves. Serve immediately with lime wedges on the side.

Notes

  • Don’t overcook shrimp—watch for a loose “C” shape indicating they are perfectly cooked.
  • Chipotle mayo can be made up to 3 days ahead and refrigerated.
  • Grill tortillas until crispy for the best texture and flavor.
  • Assemble tostadas just before serving to keep them crispy and fresh.

Find it online: https://lauracooks.com/chili-lime-shrimp-tostadas-with-smoky-chipotle-mayo-recipe/