Shrimp Tostadas

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Want crispy tortillas, juicy shrimp and and incredible fusion flavors? Then I've got just the meal for you: chili oil shrimp tostadas.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: Asian, Mexican

Servings: people

Author: Derek Wolf

Ingredients

Shrimp:

1 lb Shrimp peeled/deveined/tail off
2 tbsp Cowboy Candy Rub
1 tbsp Chili Oil
1 tbsp Honey
1 tbsp Canola Oil

Guacamole:

5-6 Ripe Avocados removed from shell
1 cup Red Onions finely diced
½ cup Chopped Cilantro
3-4 medium Limes juiced
Kosher Salt to taste

Tostadas:

Chili Oil
Yum Yum Sauce
Chopped Scallions
Corn Tortillas

Instructions

Preheat a large skillet over a medium high heat fire (about 350F).
Mix your shrimp in a bowl with Cowboy Candy rub, chili oil, honey and canola oil.
Add your shrimp to the skillet and cook for 1-2 minutes on each side until they are opaque white and no longer translucent.
Add tortillas to the skillet to cook in a little oil until crispy and firm.
In a bowl, mix together the guacamole and set to the side.
Serve the tostada with crispy tortilla, guacamole, 3-4 shrimp, yum yum sauce, scallions and more chili oil. Enjoy!

Notes

Jalapeño Chili Oil

Sure, you can buy chili oil at the grocery store. But if you have extra time, I highly recommend making your own. Here's what I did for my chili oil tacos recipe: heat up a skillet with 1.5 cups neutral oil over medium-high heat and bring it to 225-250 degrees Fahrenheit. Then, add 2 whole cinnamon sticks, 3 crushed garlic cloves and 3 tablespoons Sichuan peppercorns to the oil. Let those ingredients fry in the oil for about 30 minutes, making sure to stir occasionally.

While that's happening, place 1/2 cup sliced jalapeños and 3/4 cup Sichuan chili flakes in a mason jar or heat-safe bowl. With a colander over the top of the bowl of chili flakes, pour your infused oil over the chili flakes and stir. Season with up to 1 teaspoon of kosher salt, cover the bowl/jar and let cool. Store the chili oil in the fridge, where it will last up to two weeks. The oil gets better over time as the flavors meld.

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