Best 4 Mexican Shrimp Tostadas Tostadas De Camaron Recipes

Mexican shrimp tostadas, known as "tostadas de camarón," are a delightful dish showcasing the vibrant flavors of Mexican cuisine. This popular dish consists of crispy tostada shells topped with succulent shrimp, a variety of fresh toppings, and a flavorful sauce. Whether you enjoy them as a light lunch, a satisfying dinner, or a delectable party appetizer, tostadas de camarón offer an explosion of taste and texture in every bite. With endless variations and simple ingredients, this versatile dish is sure to become a favorite in your kitchen.

Let's cook with our recipes!

MEXICAN SHRIMP SOUP (CALDO DE CAMARON)

Mexican Shrimp Soup (Caldo de Camaron) image

The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.

Provided by agonzalez

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 potatoes, peeled and cubed
2 carrots, peeled and cubed
2 quarts fish broth
1 cube shrimp bouillon
1 ⅔ pounds uncooked medium shrimp, peeled and deveined
1 pinch salt to taste
1 lime, cut into 8 wedges
2 jalapeno peppers, chopped

Steps:

Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 4.1 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 0.8 g, Sodium 1201.3 mg, Sugar 2.3 g

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories Appetizers and Snacks Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14

Ingredients

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

Steps:

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g

MEXICAN SHRIMP TOSTADAS (TOSTADAS DE CAMARON)

Mexican Shrimp Tostadas (Tostadas de Camaron) image

These tostadas are so crispy and good. They are made with chipotle grilled shrimp and spicy citrusy cole slaw with just a hint of heat. The shrimp are grilled only for a a few minutes (four minutes)so they are plump and juicy. We can never get enough of these. They are delicious. Enjoy

Provided by Juliann Esquivel @Juliann

Categories Seafood Appetizers

Number Of Ingredients 20

Ingredients

1 cup(s) canola oil or vegetable oil
4/6 medium corn tortillas, about two per person
24 large jumbo shrimp shelled, cleaned, and deveined about a pond and a half
1 teaspoon(s) dried chipotle chile powder
3 cup(s) shredded cabbage or coleslaw mix
2 large scallions, thinly sliced
1 medium red onion sliced thin
2 cup(s) shredded red cabbage
3 large radishes, sliced very thin
1 large tomato, seeded and cut into 1/4 inch dice
1/2 cup(s) sour cream
1/4 cup(s) cilantro leaves, chopped
1 large ripe avacado, thinly sliced
6 large limes. (4 squeezed lime juice set aside) one cut in wedges for serving and one to squeeze over the shrimp
1/4 cup(s) olive oil
3 tablespoon(s) honey
2 tablespoon(s) balsamic vinegar
1/4 teaspoon(s) cayanne pepper
1/2 teaspoon(s) each of salt & ground black pepper or to suit your taste.
1/2 teaspoon(s) each of garlic powder, cumin powder, ground oregano, all in a small shaker to season shrimp

Steps:

In a medium deep skillet heat cup of canola oil until hot. Fry one tortilla at a time over moderately high heat until golden on both sides aboiut 2 minutes per tortilla. remove to a paper towel lined pan. Sprinkle with a little salt while they are hot. Set oven at lowest setting and put pan in the oven just to keep tortillas warm.
Have a grill pan ready to pre heat, but do not heat yet. In a large bowl squeeze the juice of one lime over the shrimp. Use one tabelspoon of the olive oil to sprinkle over the shrimp. Next sprinkle the chipotle powder, and shaker of seasonings garlic, cumin,& oregano over the shrimp. Next season with a little salt and black pepper. Toss the shrimp gently so they season well. Set seasoned shrimp aside to meld a little.
In a large bowl toss the red and white cabbage or slaw mix with the scallions, red onion, radishes, tomatos, Next in a large measuring cup add sour cream, lime juice, honey, balsamic vinegar, olive oil, salt, pepper, cayanne pepper, and a little more chipotle powder about 1/4 tsp. Mix all very well. Pour over the shredded cabbage and mix real real good. Taste to see if seasonings are right. You might want a little sweeter add a little more honey.
Now heat the grill pan, add a tabelspoon or two of olive oil and grill shrimp over moderate high heat, turning once, until they are pink and cooked through about 4 minutes total cooking time.
Take out your warm tortilla tostadas set on a plate top with cabbage slaw, chipotle shrimp, avacado slice, and serve with a lime wedge. Pass the salsa. I usually serve with a tomatillo salsa or red salsa. Enjoy

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

Mexican Shrimp Ceviche Tostada Recipe by Tasty image

Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce

Provided by Amina Owens

Categories Appetizers

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lb large shrimp, peeled and cleaned
3 lemons, limes can be used as well, juiced
¼ onion, finely diced (yellow or red onions is fine)
1 clove garlic, finely chopped
2 medium tomatoes, diced
1 large cucumber, peeled and diced
1 bunch fresh cilantro, chopped
1 ripe avocado, diced
1 clamato tomato cocktail juice, about 1/2 cup, but you can add as much or as little as you like
1 bag tostadas, flat hard shell corn tortillas found in the Hispanic grocery aisle
salt and pepper, to taste
hot sauce, of choice

Steps:

Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams

Tips:

Choose the right shrimp: Medium or large shrimp are best for this recipe as they hold up well to grilling. Avoid using small shrimp as they can easily overcook and become tough.

Marinate the shrimp: Marinating the shrimp in a flavorful mixture of lime juice, garlic, cumin, and chili powder not only adds flavor but also helps to tenderize them. Be sure to marinate the shrimp for at least 30 minutes, or up to overnight.

Grill the shrimp to perfection: Cook the shrimp over medium-high heat for 2-3 minutes per side, or until they are cooked through. Overcooking the shrimp will make them tough, so be careful not to overcook them.

Use fresh and flavorful toppings: The toppings you use for your tostadas are just as important as the shrimp. Fresh diced tomatoes, onions, cilantro, and avocado are all great options. You can also add other toppings such as shredded cabbage, black beans, or cheese.

Serve the tostadas immediately: Tostadas are best served immediately after they are made, while the shrimp are still warm and the toppings are fresh. If you need to make them ahead of time, you can cook the shrimp and prepare the toppings in advance, but assemble the tostadas just before serving.

Conclusion:

Mexican shrimp tostadas are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a casual get-together. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that everyone will enjoy.