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Shrimp Tostadas with Orange and Avocado

Shrimp Tostadas with Orange and Avocado

By Hisham Ali HassanAugust 12, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

These tostadas are all about contrasts—in flavor and texture, as well as color. Gently poaching the shrimp keeps them plump and tender, and using a skillet ensures quick, even cooking. We use extra-large (size 21/25) shrimp so there are fewer to peel and devein. And since they’re on the large side, there’s less risk of overcooking. Cutting the shrimp into pieces after poaching makes for easier eating. Look for tostadas—corn tortillas that are fried flat until crisp—either in the international aisle of the supermarket or near the fresh tortillas or boxed taco shells. If your tostadas aren’t perfectly snappy, refresh them by heating them in a 325°F oven for five to six minutes; before topping, let them cool so they crisp.

Tip

Don’t let the water in the skillet reach a boil. A gentle simmer is all that’s required to gently cook the shrimp.

Ingredients
  • 1½

    pounds extra-large (21/25 per pound) shrimp, peeled (tails removed) and deveined

  • Kosher salt and ground black pepper

  • 2

    teaspoons grated orange zest, plus 3 tablespoons orange juice, plus 1 whole orange

  • 3

    tablespoons extra-virgin olive oil

  • 3

    tablespoons white vinegar

  • 1

    chipotle chili in adobo, minced, plus 1 teaspoon adobo sauce

  • ½

    small red onion, thinly sliced

  • 2

    ripe avocados, halved, pitted, peeled and cut into 1-inch chunks

  • ½

    cup lightly packed fresh cilantro

  • 4 - 6

    tostadas

Step 1

In a 12-inch skillet, distribute the shrimp in an even layer. Add water to cover and sprinkle in 1 teaspoon salt. Cover and bring to a gentle simmer over medium; this should take 6 to 9 minutes, and the shrimp should be pink and curled. Transfer the shrimp to a cutting board; discard the water. Cut the shrimp into 1-inch pieces. In a medium bowl, whisk together the orange zest and juice, oil, vinegar, chipotle and adobo sauce, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the onion.

Step 2

Slice off the top and bottom ½ inch from the orange. Stand the fruit on a cut end and cut from top to bottom following the contours to remove the peel and pith. Turn the orange onto its side and slice into ½-inch rounds, then cut each round into eighths, as if slicing a pie. Add the orange pieces, shrimp, avocados and half of the cilantro to the bowl with the onion mixture; toss to combine. Taste and season with salt and pepper. Divide the mixture evenly among the tostadas. Top with the remaining cilantro.