Honey Chipotle Shrimp Tostadas
This delicious Honey Chipotle Shrimp Tostadas recipe is the perfect blend of sweet and spicy flavors that leaves you wanting more.
How to Make Honey Chipotle Shrimp Tostadas
These sweet and spicy Honey Chipotle Shrimp Tostadas are a 10 out 10! Consisting of layers of perfectly cooked shrimp served on top of a creamy guacamole and crunchy tostada base, this recipe is a quick and easy meal that delivers every time in terms of flavor and texture. The addition of pico de gallo to these tostadas adds a nice touch of freshness to this dish. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Extra Large Shrimp
- Chipotle Pepper Sauce
- Honey
- Tostadas
- Avocados
- Roma Tomato
- Jalapeño
- Red or White Onion
- Cilantro
- Limes
- Seasonings (Paprika, Garlic Powder, Onion Powder, Salt, Black Pepper, Cayenne Pepper)
- Avocado (or preferred oil)
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
- Marinade Shrimp – in a large mixing bowl, add the shrimp, chipotle pepper sauce, honey, lime juice and seasonings. Thoroughly mix to combine. Cover bowl and marinade the shrimp for 30 to 60 minutes in the fridge. Bring marinade shrimp to room temperature about 10 to 15 minutes before cooking.
- Make Guacamole – cut the avocados in half and remove the pits. Scoop the avocados out of it shell and add into a medium mixing bowl. Mash the avocados into a mostly smooth with a few chunks consistency. Next, add in the tomatoes, jalapeño pepper, onions, cilantro, lime juice and salt. Give the mixture a good mix. Taste guacamole and season with additional salt or lime juice as needed. Cover the top of the guacamole with a sheet of plastic wrap or parchment paper to prevent browning. Set aside.
- Cook Shrimp – in a large frying pan over medium heat, heat up some oil (about 1 tablespoon). In 2 to 3 batches, cook the shrimp for 2 to 2 1/2 minutes per side or until fully cooked. Transfer the first batch of cooked shrimp to a large plate and repeat process with remaining shrimps until it is all cooked. Set aside. (As needed, drizzle in additional oil in between batches to prevent the shrimps from sticking as it cooks.)
- Assemble Tostadas – place down a tostada shell. Spoon on top of the tostadas a portion of the guacamole (about 2 tablespoons) and spread into an even layer. Add a layer of the cooked shrimp over the guacamole (about 7 to 8 shrimps). Lastly, add some pico de gallo over the shrimp and garnish with some finely chopped cilantro (optional). Repeat with remaining ingredients for a total of (5)Tostadas.
- Serve – tostadas immediately with a side of pico de gallo and any remaining guacamole.
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Honey Chipotle Shrimp Tostadas
This delicious Honey Chipotle Shrimp Tostadas recipe is the perfect blend of sweet and spicy flavors that leaves you wanting more.
Servings: 5
Ingredients
Shrimp Marinade
- 1 1/2 pounds extra large shrimp, peeled and deveined
- 1/4 cup chipotle pepper sauce
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 kosher salt, adjust to taste
- 1/2 teaspoon ground black pepper
- 1/8 to 1/4 teaspoon cayenne pepper, adjust to taste, optional
Guacamole
- 3 medium ripe avocados
- 1 small roma tomato, deseeded, finely diced
- 1 jalapeno pepper, deseeded and ribs removed, finely diced
- 1/4 cup fresh cilantro, finely chopped
- lime juice, 1 small lime (about 1 1/2 tablespoons)
- salt to taste
Assembly
- 5 tostadas shells
- guacamole
- Pico de Gallo
- chipotle crema sauce, may substitute with preferred sauce
- fresh cilantro, finely chopped, optional
Instructions
- In a large mixing bowl, add the shrimp, chipotle pepper sauce, honey, lime juice and seasonings (paprika, salt, black pepper, garlic powder, onion powder and cayenne pepper) Thoroughly mix to combine. Cover bowl and marinade the shrimp for 30 to 60 minutes in the fridge. Bring marinade shrimp to room temperature about 10 to 15 minutes before cooking.
- Cut the avocados in half and remove the pits. Scoop the avocados out of it shell and add into a medium mixing bowl. Mash the avocados into a mostly smooth consistency with a few chunks. Next, add in the tomatoes, jalapeño pepper, onions, cilantro, lime juice and salt. Give the mixture a good mix. Taste guacamole and season with additional salt or lime juice as needed. Cover the top of the guacamole with a sheet of plastic wrap or parchment paper to prevent browning. Set aside.
- In a large frying pan over medium heat, heat up some oil (about 1 tablespoon). In 2 to 3 batches, cook the shrimp for 2 to 2 1/2 minutes per side or until fully cooked. Transfer the first batch of cooked shrimp to a large plate and repeat process with remaining shrimps until it is all cooked. Set aside. (As needed, drizzle in additional oil in between batches to prevent the shrimps from sticking as it cooks.)
- On a clean work surface or countertop, place down a tostada shell. Spoon on top of the tostada shell a portion of the guacamole (about 2 heaping tablespoons) and spread into an even layer. Add a layer of the cooked shrimp over the guacamole (about 7 to 8 shrimps). Lastly, add some pico de gallo over the shrimp and garnish with some finely chopped cilantro (optional). Repeat with remaining ingredients for a total of (5)Tostadas.
- Serve tostadas immediately with a side of pico de gallo and any remaining guacamole. Enjoy!
