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This is one of my favorite recipes to make for dinner when company comes over. They are bursting with flavor and still somehow very light and bright. The bite of the creamy shrimp ceviche goes perfect on a crispy, straight out of the oven wonton tostada topped with the creamy avocado, this recipe is always a crowd pleaser!
Table of Contents
Why You’ll Love Shrimp Tostadas
This recipe lightly poaches the shrimp first and then it continues to “cook” while marinating the citrus, giving you the best tender, juicy clean bite of shrimp you have ever tasted. If you have never had shrimp this way, you’re going to be in for a treat! The avocado-lime sauce is amazing and the crunch of the wonton wrappers freshly out of the oven brings this entire dish together.
Prep Like a Pro
🔪 What to Cut
- Red Onion – ¼ diced
- Serrano – 1 seeded and finely diced
- Cilantro – ¼ bunch finely chopped
- Ataulfo Mangos – 2 peeled + chopped
- Scallions – 2 rough chopped (green part only)
- English cucumber – ¼, thinly sliced
🥣 What to Collect & Have Ready
- Shrimp – 16 oz, not peeled but deveined
- Ice water – in a bowl for shocking shrimp
- Juice of 4–5 lemons + 2 oranges – in a bowl
- 1 tbsp soy sauce
- 1 tbsp salsa macha recipe or chili crisp
- 1½ tsp sesame oil
- Salt + pepper – to taste
- 2 avocados
- ¼ cup Japanese mayo
- ½ lime – juiced
- Water – to thin sauce, as needed
- 12 wonton wrappers – toast or fry into tostadas
- Sesame seeds – for garnish
🫶 And that is it, subscribe for more!
🔥Chef Nadia’s Tip🔥
Make sure you don’t let your shrimp sit in the hot water too long. You want to add them to the ice bath quickly after they go from translucent to fully pink/orange so they don’t overcook and become rubbery.
Substitutions and Variations
- Substitutions
- If you cannot find Ataulfo Mangos, regular mangos will work.
- Salsa Macha is a staple in my house, but if you don’t want to make it or can’t find it at the store, you can always substitute it with chili crisp.
- Shell on and deveined is optimal because it retains more moisture and flavor, but if you are short on time, you can always just buy shell off.
- You can always use premade tostadas would prefer that over the wonton tostadas, or you can just eat the shrimp ceviche by itself!
- Variations
- Spicy Variation: If you want to add some extra spice, you can use spicy aioli or wasabi mayo instead of Japanese mayo.
- Pineapple Variation: Grill up some pineapple and add it to the mix for a delicious fresh and tangy pop.
- Crab Variation: Use cooked crab for a luxurious variation!
The Perfect Pairings
Drink: A bright and fresh Cucumbertini will taste amazing with this dish!
Side: This Shrimp Wonton Tostadas Recipe pair really nicely with a simple, crisp Butter Lettuce Salad if you are having it as your main. I usually make it as the main but if you’re having it as an appetizer, you can always follow it with a nice Steak Frites or grilled chicken.
Dessert: A refreshing Melon Dessert would be the perfect end to a great evening.
Shrimp Tostadas: Questions Answered
The shrimp ceviche should marinate for an hour at the most. If you go past that the shrimp start to toughen up and we don’t want that. But you can always prep everything and throw it together at the last minute (give yourself enough time for the shrimp to marinate 30 minutes).
Sadly this one needs to be eaten the same day. Once the elements are combined they won’t be good the next day. But don’t worry because they really are so delicious you probably won’t have leftovers!
Ataulfo mangos are sweeter and less fibrous giving them an amazingly smooth, buttery texture. Regular mangos will also work, I just prefer ataulfo.
Shrimp Tostadas
Equipment
- pot
- large bowl
- Mandoline Slicer optional
- baking sheet
Ingredients
Shrimp Ceviche
- 16 oz shrimp, unpeeled but deveined
- water and ice, enough to fill a bowl
- ¼ bunch cilantro, chopped
- 2 ataulfo mangos, chopped
- 1 serrano pepper, seeded and diced
- ¼ red onion, diced
- 4-5 lemons, juice
- 2 oranges, juice
- 1 tbsp soy sauce
- 1 tbsp salsa macha, salsa macha recipe or chili crisp
- 1 ½ tsp sesame oil
- Salt and pepper, to taste
Avocado-Lime Sauce
- 2 avocados
- ¼ cup Japanese mayo
- ½ lime, juice
- 2 scallions, rough chop, green part only
- salt, to taste
- water, to thin out sauce
Wonton Tostadas and Topping
- 12 wonton wrappers
- ¼ English cucumber, thinly sliced
- sesame seeds, to taste
Instructions
Shrimp Ceviche
- Bring water to a boil, add a bit of salt. Turn heat off and add the shrimp, shells on. Cover and let sit for a few minutes until they go from translucent to fully pink/orange.
- Shock them in ice, peel and chop into small pieces.
- Add the shrimp to a bowl with the cilantro, mango, serrano and onion.
- Add in the lemon juice, orange juice, soy sauce, salsa macha, sesame oil, salt and pepper.
- Let it marinate for at least 30 minutes.
Avocado-Lime Sauce
- Blend the avocado, mayo, squeeze of lime, scallions and salt. Add water to get to desired consistency.
Wonton Tostadas and Assembly
- Preheat your oven to 350℉.
- Leave your wonton wrappers stacked and, using a sharp knife, cut an X in the middle of the wonton wrappers.
- Add oil spray to a baking sheet. Lay out your wonton wrappers and also spray the tops. Bake for 8-12 minutes or until golden.
- Assemble by placing your crispy wonton tostadas and topping it with 3 cucumber slices, pipe on the avocado-lime sauce, a spoonful of the shrimp ceviche, sesame seeds, cilantro, another squeeze of lemon and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
