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
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.
