Description
Crispy shrimp tostadas topped with fresh vegetables, creamy sauce, and vibrant flavors make a satisfying and irresistible meal perfect for lunch or dinner.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- Vegetable oil, for frying
- 8 corn tostada shells
- 2 cups shredded lettuce or cabbage
- 1 cup diced tomatoes
- 1/2 cup sliced red onion
- 1/2 cup sour cream
- 1 tbsp lime juice
- Fresh cilantro, chopped (optional)
Instructions
- Pat the shrimp dry and season with salt and pepper.
- Place flour in one bowl, beaten eggs in a second bowl, and breadcrumbs mixed with paprika, garlic powder, and cumin in a third bowl.
- Dredge each shrimp in flour, dip into eggs, then coat with the breadcrumb mixture.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the breaded shrimp in batches for 2–3 minutes per side, until golden and crispy. Drain on paper towels.
- In a small bowl, mix sour cream with lime juice and a pinch of salt.
- Assemble the tostadas by spreading sauce on each shell, topping with lettuce, tomatoes, onion, and crispy shrimp.
- Garnish with chopped cilantro and serve immediately.
Notes
- For extra spice, add chili powder or cayenne to the breadcrumb mixture.
- Shrimp can also be air-fried or baked for a lighter version.
- Serve immediately to keep the tostadas crisp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tostadas
- Calories: 520
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 210 mg
