Recipe Development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen
These Lafourche Shrimp Tostadas recipe layers Cajun-seasoned shrimp, refried beans, fresh vegetables, and avocado on crispy tostadas for a vibrant Louisiana-inspired meal.
Lafourche Shrimp Tostadas
Makes 6
Ingredients
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon chili powder
- 2 teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- 1 (15-ounce) can refried beans
- 1 pound large fresh shrimp, peeled and deveined
- 4 tablespoons olive oil, divided
- 1 jalapeño, seeded and minced
- 1 cup cherry tomatoes, diced
- ¼ cup finely chopped red onion
- ¼ cup sliced radishes
- ¼ cup chopped fresh cilantro
- 5 tablespoons fresh lime juice, divided
- ¾ teaspoon kosher salt, divided
- 6 small corn tostada shells, warmed
- 1 cup shredded Monterey Jack cheese
- 4 cups mixed salad greens
- 2 small avocados, chopped
- Lime wedges, to serve
Instructions
- In a small bowl, combine brown sugar, chili powder, Cajun seasoning, and paprika.
- In a small saucepan, combine beans and 2 tablespoons brown sugar mixture, and heat over medium-low heat until hot; keep warm until ready to assemble.
- Pat shrimp dry. In a large bowl, toss together shrimp and remaining brown sugar mixture.
- Preheat a grill to medium-high heat (350° to 400°), or heat a skillet over medium-high heat. Brush grill rack or skillet with 1 tablespoon oil. Grill or cook shrimp until pink and firm, 2 to 3 minutes per side. Remove from heat.
- In another large bowl, combine jalapeño, tomatoes, onion, radish, cilantro, 2 tablespoons lime juice, and ¼ teaspoon salt.
- Spread a layer of beans mixture onto each tostada shell. Top with shredded cheese, grilled shrimp, and jalapeño mixture.
- In a medium bowl, toss together greens, remaining 3 tablespoons lime juice, remaining 3 tablespoons oil, and remaining ½ teaspoon salt. Divide salad among serving plates, and top each with a tostada. Top with avocado. Serve immediately with lime wedges.
