These Margarita Shrimp Tostadas are filled with the bright, zesty flavors of summer.
Talk about a day late and a dollar short. Or rather 10 days late and many dollars short of this Breville Toaster Oven I’ve got my eye on. (Speaking of toaster ovens, anyone want to recommend a favorite? I’m all ears!)
But that’s a different story.
I’m sure you all would have appreciated having this recipe before a certain Cinco de Mayo holiday that might have been last week. But I mean, it’s summer, so margaritas are an any-day kind of thing now, right?
I sure hope so, because I couldn’t possibly wait a whole year to share these Margarita Shrimp Tostadas with you all. They are ridiculously good. I made them last week, and I’m already craving them again. There’s so much good stuff going on here…crunchy taco shell, creamy refried beans, zesty lime shrimp, smooth avocado, it’s like a party in your mouth. Speaking of which, so is saying Tostada. I mean, how fun is that word to say? Tos-TA-DA! It’s the fiesta of words, don’t you think?
So here’s the deal with these tostadas. You can make them the easy way or the hard way. And whichever way you choose is the right way. Make sense?
The easy way is this: Buy a can of refried beans from the store. Heat them in the microwave. Buy a bag of pre-made tostata shells. Heat them in the oven.
The hard(er) way is this: Buy a can of refried beans from the store. Heat them on the stovetop with a few added spices to ramp up the flavor. Fry the tostada shells yourself using store bought corn tortillas.
The crazy way is this: Make your own refried beans. Grow corn, grind it yourself, then make and fry your very own corn tortillas. Nurture and grow a lime tree to provide you with the freshest possible juice. Harvest your own jalapenos, lettuce, tomatoes, and cilantro from your meticulously maintained organic garden. Drive to Boston to get fresh shrimp.
Ok, I got a little carried away on that last one. But really, you can make this as hard or as easy as you like. I went with the middle version, but I honestly think these would still be fabulous with microwaved refried beans and store bought tostada shells.
Before I go, let’s just chat about this Margarita Shrimp for a hot sec. Oh sweet heavens, it is glorious. The marinade is a combo of lime, tequila, garlic, and cilantro. <<<<<Enough said.
It is SO flavorful and SO ridiculously easy to make. The shrimp cook in about 3 minutes and yield the most tender, juicy, flavorful little guys you’ve ever eaten. Seriously, even if the tostata is not your thing, you MUST make this shrimp. Slap it on the grill, toss it with some pasta, put it on a stick. I don’t care how you consume it, I just want this shrimp to be a part of your life.
- 1 lb. shrimp, peeled and deveined
- 3 Tablespoons olive oil
- 2 Tablespoons lime juice (about the juice of 2 small limes)
- 1 Tablespoon tequila
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 3 Tablespoons chopped fresh cilantro
- 8 corn tortillas (if gluten free, make sure to check the package ingredients)
- Vegetable or canola oil
- 1 can refried beans
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Shredded lettuce
- Chopped fresh cilantro
- 1 avocado, chopped
- 1 jalapeno, chopped
- 8 grape tomatoes, cut in half
- Toss together the shrimp and all of the marinade ingredients in a bowl. Cover and refrigerate for 30 minutes.
- In the meantime, fry the tortillas. Place a ¼ inch of oil in a saute pan and heat over medium high heat until shimmering but not smoking. Drop the tortillas in the hot oil and fry until golden and crisp on both sides, about 30 seconds-1 minute on each side. Use tongs to remove the tortillas and place them on a paper towel lined plate to drain. If needed, tortillas can be kept in a 200 degree oven to stay warm.
- Meanwhile, combine the can of refried beans, cumin, chili powder, and paprika in a small saucepan over medium low heat. Heat until warmed through. Turn the heat off and cover to keep warm.
- Cook the marinated shrimp in a skillet over medium heat for about 2-3 minutes per side, or until no longer pink.
- To serve, place the warmed tostadas on a plate and scoop a few spoonfuls of refried beans onto each of them. Divide the shredded lettuce, cilantro, avocado, jalapeno, and grape tomatoes evenly over all of them. Top with the shrimp. Serve immediately.
Margarita Shrimp adapted from AllRecipes
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