ENTREES/ Seafood

Peruvian Shrimp Tostadas

One of my favorite NY Times recipes is Peruvian Roasted Chicken with Spices Cilantro Sauce. Here, I have used the marinade on shrimp which turned out to be a great idea. And making tostadas was an even better idea.

Peruvian Shrimp Tostadas

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By Mrs. Kossenfloffer Serves: 4-5
Prep Time: 50 minutes Cooking Time: 10 minutes

A true mash up of world cuisines.


  • For the Shrimp
  • 1 1/2 pound shrimp, peeled and deviened
  • 3 tablespoons soy sauce
  • 1 tablespoon some sort of chili paste (I used Korean)
  • 1-2 tablespoons lime juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • Olive Oil
  • For the sauce
  • 1 1/2 cups cilantro, tender stems and leaves
  • 2 tablespoons fresh basil
  • 3-4 jalapeños
  • 1/4 cup feta cheese
  • 1 garlic clove
  • 2 tablespoons lime juice
  • kosher salt to taste
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 cup olive oil
  • For the tostadas
  • corn tortillas
  • guacamole
  • roasted grape tomatoes
  • red onion, chopped
  • fresh cilantro, chopped



Combine the soy sauce, chili paste, lime juice, Dijon mustard, ground cumin, pepper, kosher salt and olive oil. Marinate the shrimp for 30 minutes before cooking. (Only 30 minutes, any longer and the shrimp will start to cook in the acid from the marinade.)


To make the sauce combine all the ingredients in a food processor or blender until smooth. With the motor running, slowly add the olive oil.


Preheat oven to 425. Brush the corn tortillas with olive oil and place on a rimmed baking sheet and cook for 5 minutes.


In a cast iron skillet, heat a little olive oil and cook the shrimp until opaque.


To assemble the tostadas, place a few shrimp and the sauce and whatever toppings you want to use.


Honestly, you can top these with anything you would put on a taco. But you should make the sauce because it is out of this world good.

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