Shrimp Tostadas With Kimchi Slaw

Shrimp tostadas solve the one real problem of party food: something crunchy enough to survive a crowded table and dressed up enough to photograph well.

Each one is a two-bite stack of crisp shell, chili lime shrimp, cool kimchi slaw and a cilantro mayo that holds the whole thing together. Build a platter of two dozen and she never has to apologize for the spread.

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Why Shrimp Tostadas Win At A Party

Nobody wants to balance a plate on one knee, hunting for a fork that already escaped under the sofa. A shrimp tostada solves that in one bite: crisp base, cool slaw, warm shrimp, no cutlery required.

The mini size does double duty. Pile two dozen of them on one platter and the table reads generous without a single serving spoon in sight.

Shrimp cooks in under five minutes, so the whole dish comes together close to the time guests arrive, which means the kitchen smells like lime and chili, not like something that sat under foil for an hour.

If the kitchen feels crowded already, the shrimp and the slaw both work cold, so she can finish them well before anyone rings the bell.

The Key Ingredients And Why Each One Matters

Small or medium shrimp, the kind labeled 41 to 50 per pound, sit flat on a mini tostada instead of curling over the edge. Buy them peeled and deveined with the tails off, since nobody wants to pick those out of a cocktail napkin.

Kimchi brings the crunch of a cabbage slaw plus a tang no bottled dressing manages alone. A little of its brine does the seasoning work that salt and vinegar would otherwise split between them.

Avocado goes on last, uncut until the moment of slicing, so it stays pale green instead of brown by the time the platter reaches the table.

Cilantro mayo is the glue of the whole structure: it holds the first layer of slaw in place and keeps the shell from sliding apart in anyone’s hand.

Store bought corn tostada shells save her the oil and the mess of frying a stack of tortillas, and nobody at a party can tell the difference once the toppings go on.

How to Make It

Everything here happens in under forty minutes, most of it hands off while the shrimp marinates. Make the mayo and slaw first, since both improve as they sit, then sear the shrimp right before guests arrive.

Whisk The Cilantro Mayo

Stir the mayonnaise, cilantro, lime juice, garlic and salt together until the mixture turns a soft, even green. It should coat the back of a spoon without dripping off in a thin stream.

Sear The Chili Lime Shrimp

Cook the shrimp in a single layer until each one curls into a tight C shape with lightly charred edges. The flesh should look solid pink and opaque all the way through, with no gray center left.

Layer Shrimp Onto The Tostadas

Spread the mayo, slaw and chopped shrimp over each tostada shell so the layers sit flat and even. The shells should still look dry and golden underneath the toppings.

Finish With Avocado And Lime

Tuck a thin avocado slice onto each tostada and scatter the platter with lime wedges and cilantro leaves. Serve right away, while the shells still snap when you bite into them.

Tips For Getting It Right

Shrimp turns rubbery fast once it hits full color, so pull it from the skillet the second it curls into a tight C and shows no gray translucent center.

Assembling the platter more than fifteen minutes before guests arrive is the most common slip. The shells soak up moisture from the slaw and go soft on the bottom, so build the stack close to serving time.

Squeeze a little extra brine out of the kimchi slaw before it goes on the shell if it looks wet; a soggy spoonful undoes the crunch underneath it.

Resist piling every tostada sky high. A thin, even layer on each one means guests can actually pick it up and eat it in two bites, which is the whole point of a mini tostada.

Swaps And Substitutions

No kimchi in the fridge? A quick cabbage slaw with rice vinegar, a pinch of sugar and a little red pepper flakes gets close to the same sour heat.

Greek yogurt swaps in for the mayonnaise at a one to one ratio if she wants a lighter sauce; it holds the cilantro and lime just as well. Note that the mayo and yogurt both carry egg or dairy, so flag that for anyone with those allergies.

Any firm white fish, cod or mahi cut into small pieces, takes the chili lime treatment just as happily as shrimp for anyone avoiding shellfish.

Green cabbage, napa cabbage or even a bag of pre-shredded coleslaw mix all work under the kimchi; use whatever is already in the crisper drawer.

What To Serve It With At A Party

A bowl of salted plantain chips or extra lime wedges next to the platter lets people adjust the heat and the crunch to their own taste.

Margaritas or a pitcher of palomas sit naturally beside this platter, since both share the same lime backbone as the shrimp. Pour responsibly, and keep a non-alcoholic option, like sparkling limeade, on the same table for anyone not drinking.

Charred corn with a little cotija cheese or a simple black bean dip rounds out the table without competing for the same crunchy, cold territory the tostadas already hold.

Shrimp Tostadas

Pin RecipePrint Recipe

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Makes 24 mini tostadas (serves 8 to 10)

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup finely chopped fresh cilantro
• 1 tablespoon fresh lime juice for the mayo
• 1 small garlic clove grated
• 1/4 teaspoon salt for the mayo
• 2 cups thinly sliced green or napa cabbage
• 1 cup chopped cabbage kimchi
• 2 tablespoons kimchi brine
• 1 tablespoon fresh lime juice for the slaw
• 2 scallions thinly sliced
• 2 tablespoons chopped fresh cilantro for the slaw
• 1 pound small raw shrimp 41/50 count, peeled, deveined, tails removed
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice for the shrimp
• 1 teaspoon lime zest
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper optional
• 1 garlic clove minced
• 1/2 teaspoon salt for the shrimp
• 24 mini round tostada shells about 2.5 to 3 inches each
• 1 large ripe avocado thinly sliced
• Extra cilantro leaves for garnish
• Lime wedges for serving

Instructions

• In a white mixing bowl, whisk together the mayonnaise, 1/4 cup finely chopped cilantro, 1 tablespoon lime juice, the grated garlic clove and 1/4 teaspoon salt until smooth and pale green. Cover and refrigerate until step 9.
• In a second white mixing bowl, toss the sliced cabbage with the chopped kimchi, 2 tablespoons kimchi brine, 1 tablespoon lime juice, the sliced scallions and 2 tablespoons cilantro. Massage the cabbage with your hands for about 30 seconds, until it softens and turns glossy; set aside at room temperature.
• Pat the shrimp completely dry with paper towels and place them in a third bowl. Add the olive oil, 1 tablespoon lime juice, the lime zest, chili powder, cumin, cayenne if using, minced garlic and 1/2 teaspoon salt, then toss until every shrimp is coated in the deep red marinade.
• Let the shrimp sit at room temperature for 10 minutes so the chili and lime season the flesh all the way through; use this time to lay the mini tostada shells out on a platter so they come to room temperature evenly.
• Heat the cream enameled cast iron skillet over medium-high heat for 2 minutes, until a drop of water skitters across the surface. Add the shrimp in a single layer and cook undisturbed for 90 seconds, until the bottoms turn solid pink.
• Flip each shrimp with tongs and cook for 60 to 90 seconds more, until the flesh is fully opaque, curled into a loose C shape, with lightly charred edges. Transfer the shrimp to a wooden board.
• Let the shrimp rest on the board for 5 minutes to stop the cooking, then roughly chop them into halves so each tostada gets two or three pieces rather than one large one.
• Spread about 1 teaspoon of the cilantro mayo over each tostada shell with the back of a spoon, reaching to the edge so every bite gets some.
• Top each shell with 1 tablespoon of the kimchi slaw, then 2 to 3 pieces of the chopped shrimp, pressing gently so the toppings sit flat and do not slide off.
• Finish each tostada with a thin slice of avocado, a small drizzle of the remaining cilantro mayo and a cilantro leaf. Arrange on the platter with lime wedges tucked between them and serve right away, while the shells are still crisp.

Good to Know

Build the platter in the last fifteen minutes before guests arrive; the shells go soft the moment the slaw sits on them too long.

Frequently Asked Questions

Can I use frozen shrimp for shrimp tostadas?

Yes, frozen shrimp work fine. so the marinade sears onto the shrimp instead of steaming them in the pan.

What size shrimp works best for tostadas?

Larger shrimp work too if chopped after cooking.

Are shrimp tostadas gluten free?

They can be, since the shrimp, slaw and mayo contain no wheat. to keep the whole platter safe.

Do you eat tostadas with your hands or a fork?

Most people eat tostadas with their hands..

Can I grill the shrimp instead of searing it in a pan?

Yes, grilling works as a swap. Thread the marinated shrimp onto skewers and grill over medium-high heat for about 2 minutes per side, until opaque and lightly charred, then slide off before topping the shells.

What type of salsa is best with shrimp tostadas?

A bright, acidic salsa suits this platter better than a heavy cooked one. A quick pico de gallo or mango salsa adds fresh contrast to the chili lime shrimp without fighting the kimchi already on top.