Chipotle Shrimp Tostadas with Tomatillo Salsa

September 14, 2018
Created by Harmons
20 min.
Serves 4
  • Shrimp
  • 24 large (about 1 lb) shrimp, shelled and deveined
  • 1 tsp vegetable oil
  • 2 tsp chipotle chile powder
  • Salt and freshly ground pepper
  • Salsa
  • 1 lb large tomatillos, husked, rinsed, halved
  • 3/4 cup low-salt chicken broth
  • 5 cloves garlic
  • 1 cup sliced green onions
  • 1 cup (packed) very coarsely chopped fresh cilantro
  • 1 large serrano chile, sliced
  • Salt and freshly ground pepper
  • Salad
  • 4 cups shredded lettuce
  • 1 medium tomato, seeded and cut into 1/4" dice
  • 2 green onions, thinly sliced
  • 2 medium radishes, thinly sliced
  • 1 1/2 tsp fresh lime juice
  • 4 corn tostadas
  • 1 Hass avocado, thinly sliced, for serving
  • Lime wedges, for serving

To make the shrimp, preheat a grill pan over medium-high heat. In a bowl, toss the shrimp with oil, chile powder, and season with salt and pepper. Grill the shrimp, turning once, until opaque, pink, and brown in spots, about 5 min. Let cool, chop into bite-size pieces and set aside.

To make the salsa, in a large saucepan over high heat, add tomatillos, chicken broth, and garlic, cover and bring to boil. Reduce heat to low and simmer until tomatillos are soft, about 10 min. Transfer hot mixture to food processor or blender. Add green onions, cilantro, and chile and pulse until a coarse puree. Season with salt and pepper.

In a bowl, toss the lettuce with the tomato, green onions, radishes, lime juice, and shrimp. Pour half of the salsa over the mixture and toss to combine. Season with salt and pepper.

Set the tostadas on plates, top with the shrimp salad. Serve with avocado slices and lime wedges.