by kim lehr
Hi Friends! Welcome back to Whatcheescooking, a monthly culinary klatch where I share the products, tips, and tricks to create quick and delicious elevated meals perfect for any weeknight.
The recipe I am sharing with you this week is a family favorite in our house, and it all comes together in fifteen minutes! We enjoy these tostadas with a variety of proteins, but when the weather finally gets its act together here in the beautiful Northwest? All I want is to enjoy the longer, warmer days outdoors—not spend all day in my kitchen.
EASE: Fairly easy – a great summertime recipe!
PROS: It’s quick and tasty.
HACKS: Use avocado oil for this recipe – it’s better for high heat! You can also use chicken, tofu or steak if you don’t have shrimp.
PERFECT FOR: A quick summer meal, for families who prefer to ‘build their own’ tacos.
That means proteins that are quick to cook and meals that are easy to pull together after a day of yard work, or an afternoon spent at the lake–usually the case for our family! This version is made with shrimp, but you could certainly use a rotisserie chicken from Costco, or sliced skirt steak if you don’t care for seafood.
With a little help from The Accompaniment Co. and our fresh, small batch, absolutely delicious accompaniments, this meal is a snap to prepare and enjoy!
Shrimp Salsa Verde Tostadas
- 1 lb. raw, deveined Shrimp of choice
- ⅔ c. The Accompaniment Co. Salsa Verde
- Tostadas of choice (I use Los Perricos)
- ¼ c. Mexican Style Crema
- Juice of half a lime, with the other half of lime reserved for finishing the dish.
- 2 tbsp cooking oil of choice (I use Avocado Oil for higher cooking temps, as used in this recipe.)
- Accompaniment Co. Cabbage Pico and Pickled Reds—we measure with our hearts when it comes to toppings!
- ¼ tsp Ground Cumin
- ¼ Ground Mild Chili Powder
- ¼ Salt and Pepper
How To Make Your Shrimp Salsa Verde Tostadas
Assemble your ingredients. Rinse your shrimp under cool running water, and examine to ensure they are deveined and all of the shell has been removed. Pat dry and set aside in a medium bowl.
Stir the above spices together in a small bowl. Drizzle oil onto shrimp and add half of your spice mixture, reserving the other half for our Crema. Mix shrimp, oil, and spices to coat the shrimp evenly and set aside.
Heat a sauté pan over medium-high heat. Once up to heat, add shrimp and cook for two minutes on one side. Flip shrimp over, and add Salsa Verde to the pan. Stir well and allow to cook for an additional two minutes, or until shrimp begin to curl. Remove from heat.
Mix together the lime, reserved spices, and Crema. Begin to assemble your tostadas in the following order:
- Cabbage Pico
- Salsa Verde Shrimp to cover tostada
- Pickled Reds
Squeeze some fresh lime and enjoy!
Have you made shrimp tacos before? What’s your favorite summertime recipe?
Kim Lehr is a bar/restaurant industry veteran who owns The Accompaniment Co. and is obsessed with all things pickled. Most importantly? She’s a wife and mom who wants to feed her family more healthful, wholesome, flavorful, and creative meals. Join her to share some of those meals and her small batch, local products with your family’s table.