Crispy Shrimp Tostadas with Pico De Gallo and Smoky Red Pepper Crema

Craving something crunchy, cheesy and packed with fresh flavors? These crispy shrimp tostadas are the answer. A golden, oven-toasted tortilla serves as the base for succulent seasoned shrimp, sautéed green peppers and onions, melted Mexican cheese and a bright homemade pico de gallo. A drizzle of smoky red pepper crema and a dash of hot sauce tie it all together for a meal that’s as satisfying as it is delicious.

Perfect for weeknight dinners or casual get-togethers, these tostadas come together in about 40 minutes. The combination of textures-crunchy, creamy and crisp-makes every bite exciting. Serve with lime wedges for an extra burst of citrus.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 450°F. Wash and dry produce. Halve, peel and thinly slice half the onion; finely chop remaining half until you have 2 tablespoons. Dice tomato. Roughly chop cilantro. Quarter lime. Halve, core and thinly slice green pepper into strips.
2. In a small bowl, combine chopped onion, tomato, cilantro, juice from half the lime and a pinch of salt and pepper. Set pico de gallo aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp; season with Southwest Spice Blend, salt and pepper. Cook, stirring occasionally, until shrimp are pink and cooked through, 4-6 minutes. Transfer to a plate. Wipe out pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with chili powder, salt and pepper. Stir in cooked shrimp, stock concentrate and ¼ cup water. Cook until mixture thickens and becomes saucy, 1-2 minutes. If dry, add another splash of water.
5. Meanwhile, drizzle tortillas with 1 tablespoon oil (2 tablespoons for 4 servings); brush or rub to coat evenly. Arrange on a baking sheet in a single layer (for 4, divide between 2 sheets). Gently prick each tortilla in a few places with a fork. Toast on top rack, flipping halfway, until lightly golden, 4-5 minutes per side. (For 4, toast on top and middle racks, flipping and swapping positions halfway.) Watch carefully to avoid burning.
6. Divide tortillas among plates; sprinkle with Mexican cheese blend. Top with shrimp and veggie mixture, pico de gallo and smoky red pepper crema. Drizzle with hot sauce to taste. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They may be smaller and crisp up faster, so keep an eye on them while toasting.

How do I store leftover tostada components?

Store the shrimp mixture, pico de gallo and crema separately in airtight containers in the fridge for up to 2 days. Keep tortillas at room temperature. Assemble just before serving to maintain crunch.

Can I make this dairy-free?

Absolutely. Omit the cheese and use a dairy-free crema or sour cream substitute. The rest of the recipe is naturally dairy-free.