Shrimp Tostadas
Want crunch from crispy tortillas, satisfaction from juicy shrimp and and incredible flavor from sauce and garnishes? Then I’ve got just the easy meal for you: chili oil shrimp tostadas. I’m convinced after making enough shrimp taco recipes that shrimp and tortillas are a match made in heaven. This shrimp tostada recipe takes the texture of shrimp tacos to the next level, all while turning traditional taco flavors on their heads. While I made these simple shrimp tostadas on the grill, I was rocking out to my favorite jams from my Turtlebox speaker. The company’s speakers, in a range of different sizes, are just made for the outdoors. With a rugged design and insane battery life, you can literally take these bad boys anywhere. I can’t wait to take it camping or boating. Table of Contents Why You’ll Love Shrimp TostadasShrimp Tostada IngredientsJalapeño Chili Oil This sauce is FYR!How to Make Chili Oil Shrimp TostadasWhat to Serve with Shrimp TostadasFor More Crispy TortillasLeftovers and ReheatingFAQsFlavor X Fire & FOOD X FireShrimp Tostadas Recipe Why You’ll Love Shrimp Tostadas Shrimp Tostada Ingredients Jalapeño Chili Oil This sauce is FYR! How to Make Chili Oil Shrimp Tostadas What to Serve with Shrimp Tostadas For More Crispy Tortillas Leftovers and Reheating FAQs Flavor X Fire & FOOD X Fire Shrimp Tostadas Recipe Why You’ll Love Shrimp Tostadas Tostadas are quick to throw together for a party, and everybody loves them. You can say the same things about shrimp. So, it’s no surprise these chili oil shrimp tostadas are a real crowd pleaser. I used my new Cowboy Candy Rub to season the tender shrimp, since the paprika, onion, garlic and mustard create a sweet heat that goes perfectly with seafood. It’s a great addition to this shrimp tostadas recipe, but feel free to use whatever like best. By combining chili oil and yum yum sauce with the traditional tostada topping of guacamole, we’ve got kind of a fusion between Mexican and Asian styles of food. I promise you, the zesty flavors still very much work! Try these spicy shrimp tostadas for an easy weeknight dinner on Taco Tuesday, as an appetizer at your next party or a freakin’ delicious weekend lunch. Looking for another shrimp recipe? I’ve got you covered with Stuffed Shrimp, Shrimp Alfredo, Garlic Chorizo Shrimp and more. Shrimp Tostada Ingredients Shrimp: Our shrimp get maximum flavor from my Cowboy Candy Rub, chili oil and honey. Guacamole: With this recipe, you’re getting my favorite way to make guacamole. All you need are ripe avocados, diced red onion, fresh cilantro, lime juice and kosher salt to taste. Tostadas: To assemble the tostadas, grab your chili oil, yum yum sauce, chopped scallions and corn tortillas. Shrimp: Our shrimp get maximum flavor from my Cowboy Candy Rub, chili oil and honey. Guacamole: With this recipe, you’re getting my favorite way to make guacamole. All you need are ripe avocados, diced red onion, fresh cilantro, lime juice and kosher salt to taste. Tostadas: To assemble the tostadas, grab your chili oil, yum yum sauce, chopped scallions and corn tortillas. Jalapeño Chili Oil Sure, you can buy chili oil at the grocery store. But if you have extra time, I highly recommend making your own. Here’s what I did for my chili oil tacos recipe: heat up a skillet with 1.5 cups neutral oil over medium-high heat and bring it to 225-250 degrees Fahrenheit. Then, add 2 whole cinnamon sticks, 3 crushed garlic cloves and 3 tablespoons Sichuan peppercorns to the oil. Let those ingredients fry in the oil for about 30 minutes, making sure to stir occasionally. While that’s happening, place 1/2 cup sliced jalapeños and 3/4 cup Sichuan chili flakes in a mason jar or heat-safe bowl. With a colander over the top of the bowl of chili flakes, pour your infused oil over the chili flakes and stir. Season with up to 1 teaspoon of kosher salt, cover the bowl/jar and let cool. Store the chili oil in the fridge, where it will last up to two weeks. The oil gets better over time as the flavors meld. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. How to Make Chili Oil Shrimp Tostadas First, preheat a large skillet over a medium-high heat fire (about 350 degrees F). Next, let’s season the shrimp. Mix your 1 pound of peeled, deveined, tail-off raw shrimp with 2 tablespoons Cowboy Candy Rub, 1 tablespoon chili oil, 1 tablespoon honey and 1 tablespoon canola oil. Once they’re seasoned and your skillet is hot, add your shrimp mixture to the skillet and cook for 1-2 minutes on each side until they are opaque white and no longer translucent. In a large bowl, mix together your ingredients for the guacamole: 5-6 ripe mashed avocados, 1 cup of diced red onion, 1/2 cup chopped cilantro, juice from 3-4 medium limes and kosher salt to taste. Set that creamy avocado mixture to the side. To make the tostadas, add your corn tortillas to the skillet to cook in a little oil until they’re crispy and firm. Set those to the side until you’re ready to assemble the shrimp tostadas. When you’re ready to eat, assemble the tostada with a crispy corn tortilla, a layer of guacamole, 3-4 shrimp, yum yum sauce, scallions and more chili oil on top of the tortilla. Serve and enjoy! What to Serve with Shrimp Tostadas Since we’re doing a little bit of a fusion with this recipe, you can go either way with your sides! You could serve with coconut rice and a cucumber salad if you want to lean into the Asian flavors. Or, if you’d like more of a Mexican fiesta, go with Mexican rice and roasted peppers. Can’t go wrong here with whatever your taste buds want. For More Crispy Tortillas Leftovers and Reheating If you have leftover shrimp, store them in an airtight container in the fridge, where they’ll stay fresh for up to 2-3 days. To reheat, use low heat in a skillet to avoid overcooking the shrimp. Add a splash of broth with a squeeze of lime juice to bring back moisture and flavor. Store the guacamole in a separate airtight container, where it will stay good for 2-3 days. I’d fry the corn tortillas to order since the tostada shells won’t be as good later on; if you do have some left over, store them at room temperature. They’ll get soggy in the fridge. Then, reheat in a 350-degree F oven to bring back the crispiness. FAQs Can I use flour tortillas instead of corn tortillas for this shrimp tostada recipe? Sure! I do like corn tortillas best in tostadas, though, since they hold up a little better with frying and have an earthier flavor. Use what you’ve got though. What are some other toppings I can use? If you’d like to branch out into garnishes for your shrimp open-faced taco, substitute the yum yum sauce with sour cream, pico de gallo, hot sauce, or even refried beans on top of each tostada. What’s Turtlebox all about? It’s only the world’s loudest, most rugged outdoor portable speaker! The company’s motto is “Listen loud. Live free.” And it definitely lives up to that with some incredible sound, no matter where you are. The speakers come in three sizes too for all your adventures. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Shrimp: ▢ 1 lb Shrimp peeled/deveined/tail off▢ 2 tbsp Cowboy Candy Rub▢ 1 tbsp Chili Oil▢ 1 tbsp Honey▢ 1 tbsp Canola Oil ▢ 1 lb Shrimp peeled/deveined/tail off ▢ 2 tbsp Cowboy Candy Rub ▢ 1 tbsp Chili Oil ▢ 1 tbsp Honey ▢ 1 tbsp Canola Oil Guacamole: ▢ 5-6 Ripe Avocados removed from shell▢ 1 cup Red Onions finely diced▢ ½ cup Chopped Cilantro▢ 3-4 medium Limes juiced▢ Kosher Salt to taste ▢ 5-6 Ripe Avocados removed from shell ▢ 1 cup Red Onions finely diced ▢ ½ cup Chopped Cilantro ▢ 3-4 medium Limes juiced ▢ Kosher Salt to taste Tostadas: ▢ Chili Oil▢ Yum Yum Sauce▢ Chopped Scallions▢ Corn Tortillas ▢ Chili Oil ▢ Yum Yum Sauce ▢ Chopped Scallions ▢ Corn Tortillas Preheat a large skillet over a medium high heat fire (about 350F).Mix your shrimp in a bowl with Cowboy Candy rub, chili oil, honey and canola oil.Add your shrimp to the skillet and cook for 1-2 minutes on each side until they are opaque white and no longer translucent.Add tortillas to the skillet to cook in a little oil until crispy and firm.In a bowl, mix together the guacamole and set to the side.Serve the tostada with crispy tortilla, guacamole, 3-4 shrimp, yum yum sauce, scallions and more chili oil. Enjoy! Preheat a large skillet over a medium high heat fire (about 350F). Preheat a large skillet over a medium high heat fire (about 350F). Mix your shrimp in a bowl with Cowboy Candy rub, chili oil, honey and canola oil. Mix your shrimp in a bowl with Cowboy Candy rub, chili oil, honey and canola oil. Add your shrimp to the skillet and cook for 1-2 minutes on each side until they are opaque white and no longer translucent. Add your shrimp to the skillet and cook for 1-2 minutes on each side until they are opaque white and no longer translucent. Add tortillas to the skillet to cook in a little oil until crispy and firm. Add tortillas to the skillet to cook in a little oil until crispy and firm. In a bowl, mix together the guacamole and set to the side. In a bowl, mix together the guacamole and set to the side. Serve the tostada with crispy tortilla, guacamole, 3-4 shrimp, yum yum sauce, scallions and more chili oil. Enjoy! Serve the tostada with crispy tortilla, guacamole, 3-4 shrimp, yum yum sauce, scallions and more chili oil. Enjoy! Jalapeño Chili Oil Sure, you can buy chili oil at the grocery store. But if you have extra time, I highly recommend making your own. Here’s what I did for my chili oil tacos recipe: heat up a skillet with 1.5 cups neutral oil over medium-high heat and bring it to 225-250 degrees Fahrenheit. Then, add 2 whole cinnamon sticks, 3 crushed garlic cloves and 3 tablespoons Sichuan peppercorns to the oil. Let those ingredients fry in the oil for about 30 minutes, making sure to stir occasionally. While that’s happening, place 1/2 cup sliced jalapeños and 3/4 cup Sichuan chili flakes in a mason jar or heat-safe bowl. With a colander over the top of the bowl of chili flakes, pour your infused oil over the chili flakes and stir. Season with up to 1 teaspoon of kosher salt, cover the bowl/jar and let cool. Store the chili oil in the fridge, where it will last up to two weeks. The oil gets better over time as the flavors meld. Calories: 627kcal | Carbohydrates: 40g | Protein: 29g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 158mg | Potassium: 1734mg | Fiber: 22g | Sugar: 9g | Vitamin A: 653IU | Vitamin C: 43mg | Calcium: 248mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!