Go to the Globe and Mail homepage

Jump to main navigationJump to main content

(Chris Young for The Globe and Mail)
(Chris Young for The Globe and Mail)

Spicy Shrimp Tostadas with Tropical Salsa Add to ...

These tropical tostadas hit all the palate’s pleasure centres: spicy, sweet, sour and crunchy.

Follow us on Twitter: @GlobeFoodWine

  • Ready time: 20 minutes
  • Servings: 8


3 limes, juiced

1 tbsp sugar

1/2 tsp salt

4 cups bagged coleslaw mix (undressed)

1 pound raw, shelled shrimp

2 tsp chipotle chili powder

1 tsp salt

2 tsp canola oil

1 cup finely diced mango

1 cup finely diced jicama

1/2 cup finely diced red onion

1/2 cup finely chopped cilantro

8 large (5-inch) corn tostadas (such as Charras brand)


Combine lime juice, sugar and salt in a small bowl. Mix well. Pour about half of this dressing over coleslaw mix and set aside, stirring occasionally.

Season shrimp on both sides with chili and salt. Heat a non-stick pan on high. Add oil and sear shrimp until just opaque, about 2 minutes per side. Set aside.

Combine mango, jicama and red onion. Add remaining lime dressing and mix well.

To assemble, drain coleslaw mix and scatter over the bottom of 8 tostadas. Lay several cooked shrimp overtop, then a spoonful of mango salsa. Sprinkle with cilantro and serve.

Next story




Most popular videos »

More from The Globe and Mail

Most popular