Name: Shrimp-Salad Tostadas with Tomatoes and Cucumber
Cook time: 40 minutes
Total time: 40 minutes
Yield: Serves 10
Ingredients: 1/2 cup kosher salt, divided, plus more to taste; 1 pound small shrimp (51–60 count), peeled, deveined, tails removed; 3 plum or 2 regular medium tomatoes, seeded, finely chopped; 1 small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry; 1/2 English hothouse cucumber, seeded, finely chopped; 3–4 serrano chiles, stemmed, seeded, deveined, finely chopped; 2/3 cup fresh lime juice; 1/2 cup coarsely chopped fresh cilantro; 24 small corn tortillas or store-bought crispy tostada shells; Vegetable oil (for frying; if needed); Kosher salt (if needed); 2 cups Hold-the-Lime Guacamole; Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving); A candy or deep-fry thermometer

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Photo by David A. Land, food styling by Carrie Purcell, prop styling by Alyssa Pagano

In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.

Recipe information

Total Time
40 minutes
Yield
Serves 10

Ingredients

For the shrimp salad:

1/2 cup kosher salt, divided, plus more to taste

1 pound small shrimp (51–60 count), peeled, deveined, tails removed

3 plum or 2 regular medium tomatoes, seeded, finely chopped

1 small (or 1/2 large) white onion, cut into 1/4" cubes, rinsed with cool water, patted dry

1/2 English hothouse cucumber, seeded, finely chopped

3–4 serrano chiles, stemmed, seeded, deveined, finely chopped

2/3 cup fresh lime juice

1/2 cup coarsely chopped fresh cilantro

For the tostadas:

24 small corn tortillas or store-bought crispy tostada shells

Vegetable oil (for frying; if needed)

Kosher salt (if needed)

2 cups Hold-the-Lime Guacamole

Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving)

Special Equipment

A candy or deep-fry thermometer

Preparation

Make the shrimp salad:
Step 1
Fill a large bowl with 10 cups cool water; stir in 1/4 cup salt (it should taste like seawater). Add shrimp and soak 30 minutes, then drain.
Step 2
Fill a medium pot with 8 cups water; stir in 1/4 cup salt. Bring to a boil, add shrimp, and immediately turn off heat. Let sit until pink, opaque, and barely cooked through, about 3 minutes. Drain, transfer to a large bowl, and let cool.
Step 3
Add tomato, onion, cucumber, chiles, lime juice, and cilantro to shrimp. Season with salt. Chill until ready to use.
Assemble the tostadas:
Step 4
If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
Step 5
Spread 1 heaping Tbsp. Hold-the-Lime Guacamole on a tostada shell. Top with 1/4 cup shrimp salad, then lettuce, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
Do Ahead
Step 6
Shrimp salad can be chilled for up to 1 day. Bring to room temperature before serving.

Recipe notes

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