Edit ModuleShow Tags

FreshTartSteph Recipe: Grilled Shrimp Tostadas with Spicy Slaw


Published:

Warm sun, cool breezes—my favorite time of year has arrived. Who doesn’t love open windows, evening walks, and the first smells of woodsmoke? I’m particularly enjoying eating outside without sticking to my chair.

And I'm grilling! I'm grilling everything! I figure there's plenty of time for soups and stews—for me, these last warm days are for cooking over fire. If you're a bit burgered out, these grilled shrimp tostadas are a light change of pace, easy enough to pull together for a weeknight din. Hot shrimp, cool avocado, spicy slaw, fresh lime—it's summer’s last hurrah. Add cold beer and go out with a bang!

If shrimp’s not your favorite, use halibut or snapper instead—either would be delicious. If you don't love tostada shells, go for soft tortillas (just make sure they’re warm). Dial the heat up or down with the amount of jalapeno you use. Bottom line: This recipe is as chill as a September evening.
 

Photo by Stephanie Meyer

Grilled Shrimp Tostadas with Spicy Slaw

Makes 4 tostadas

1/4 c. + 1 Tbsp. freshly squeezed lime juice (from 1-2 limes)
zest of 1/2 lime
2 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. ground cumin
1 jalapeno, halved lengthwise, sliced thin (use the seeds if you want extra heat; discard the seeds if you don't), divided
salt
1 lb. raw medium shrimp, peeled & deveined
1 tsp. sugar for sprinkling
2 c. shredded cabbage
1/4 of a large sweet onion, sliced thin
1 Tbsp. mayonnaise
1 Tbsp. sour cream
1 Tbsp. taco sauce
1/2 tsp. chipotle chili powder
warmed crunchy tostada shells
1 avocado, mashed with a pinch of salt
chopped cilantro
crumbled queso fresco or feta cheese
quartered limes

Preheat grill. In a large bowl, whisk together 1/4 c. lime juice, lime zest, olive oil, garlic, cumin, 1/2 of the sliced jalapeno, and 1/2 tsp. of salt. Add the shrimp to the marinade and stir to coat the shrimp. Set aside for 15 minutes.

Meanwhile, add cabbage and onion to a medium bowl. In a small bowl, whisk together remaining 1 Tbsp. lime juice, mayonnaise, sour cream, taco sauce, chipotle chili powder, remaining 1/2 sliced jalapeno, and 1/2 tsp. of salt (or more, to taste). Pour half of the dressing over the cabbage and toss to coat. Add a bit more dressing if needed. Add a bit more salt to taste. Reserve remaining dressing as a garnish for the finished tostadas. Refrigerate slaw.

After the shrimp have marinated for 15 minutes, thread them onto skewers and discard remaining marinade. Sprinkle the shrimp lightly with the sugar. Grill sugar side down for 4 minutes. Turn and grill for another 2-3 minutes, or until shrimp are cooked through.

Spread warmed tostada shells with avocado. Top with shrimp, slaw, chopped cilantro, and crumbled cheese. Add a drizzle of reserved dressing if you like. Serve immediately.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Tacos & Tequila After Dark

Kick off your Super Bowl celebrations with Minnesota Monthly. Dance the night away at our exclusive, first annual Tacos & Tequila After Dark event on Jan. 31 from 9 p.m. to the stroke of midnight.

Posole with Chorizo, Pepitas and Cotija Recipe

Spice up your day with comforting, hearty South-of-the-Border inspired soup

3 Things to Eat This Week: Jan. 10–14

Banana cake with peanut butter frosting, plus two more things to eat, recommended by food critic Joy Summers

Roasted Vegetable Ratatouille Recipe

A healthy, flavorful vegetable stew is made even easier in your slow cooker

35 Bucks for a Cocktail. Is It Worth It?

A NE Minneapolis speakeasy experience with a premium cocktail. But should you pay $35?

Mediterranean White Bean Hummus Recipe

A different savory dip for veggies, crackers or bread will be a welcome change of pace in this season of sweets

Best Restaurants of 2017

Food critic Jason DeRusha picks the best new and current restaurants in the Twin Cities Minneapolis and St. Paul and suburbs

3 Things to Eat This Week: Dec. 19–25

Before the holidays conclude, hit up these three Twin Cities spots for festive feasting

The Most Instagrammable Twin Cities Cafes and Restaurants of 2017

Looking to spruce up your Instagram? The food at these local cafes and restaurants looks as good as it tastes.
Edit ModuleShow Tags
Edit ModuleShow Tags