Shrimp Wonton Tostadas
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.
A crispy, straight out of the oven wonton tostada topped with a creamy shrimp ceviche and creamy avocado lime - it doesn’t get better than that. I can tell you from personal experience that this recipe is always a crowd pleaser! The shrimp is lightly poached at first and then it continues to “cook” while marinating the citrus, giving you the best tender, juicy clean bite of shrimp you’ve ever had. If you have never had shrimp this way, you’re going to be in for a treat!
Have any questions? Join my chat and I’ll help you out! I’m just a text away!
Psst….Some Secrets Before You Start
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.
The Perfect Pairings
Not sure what to pair with this dish - I got you 😉
A bright and fresh Cucumbertini will taste amazing with this dish! 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. A refreshing Melon Dessert would be the perfect end to a great evening.
Shrimp Wonton Tostadas
Prep: 20 minutes - Cook: 20 minutes - Marinating: 30 minutes - Total: 40 minutes
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!
Nadia’s Kitchen Cam
Nutrition
Calories: 600kcal, Carbohydrates: 58g, Protein: 31g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 16g, Trans Fat: 0.03g, Cholesterol: 190mg, Sodium: 1198mg, Potassium: 1328mg, Fiber: 14g, Sugar: 25g, Vitamin A: 1556IU, Vitamin C: 145mg, Calcium: 176mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.