Bang Bang Shrimp Tostadas

Bang bang shrimp tostadas might be your new favourite summer meal. Crispy corn tortillas are loaded with fresh guacamole, pico de gallo, and fried shrimp tossed in a sweet and spicy bang bang sauce.

Info and tips for bang bang shrimp tostadas

For this recipe I used raw deveined, peeled, and tail off shrimp. These are the easiest to work with because you don’t have to spend time trying to do all that yourself! I recommend using raw shrimp instead of cooked as we will be frying them. If you cook shrimp twice they become tough and chewy.

To make the tostadas you need corn tortillas. These can usually be found in the bread section with the flour tortillas. You can either fry them in some oil or bake in the oven to get them crispy. If you use the oven method just make sure to brush each tortilla with some oil. Feel free to adapt the guac and pico to your liking, the ingredients are very flexible.

Equipment

This Bamboo Condiment Set is perfect for displaying your dips for the tostadas. I have a very similar one and love it!

Ingredients for bang bang shrimp tostadas

Shrimp

• 340g of raw deveined, peeled shrimp
• 1 cup buttermilk
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt & pepper
• 3/4 cup cornstarch
• canola oil (enough to shallow fry)

Guacamole

• 2 avocados
• 2 minced garlic cloves
• 1/2 a diced onion
• 1 diced roma tomato
• 1 minced jalapeno
• handful minced cilantro
• 1 lime
• salt & pepper to taste

Pico De Gallo

• 2 diced roma tomatoes
• 1/2 diced red bell pepper
• 1/2 diced onion
• 2 minced garlic cloves
• handful minced cilantro
• 1 lime
• salt & pepper to taste

Tostadas

• 8 corn tortillas
• 1/4 cup mayo
• 1/4 sweet chili sauce
• tbsp sriracha

Instructions

1. Start by frying the corn tortillas in a pan with some neutral oil until golden and crispy (1-2 minutes each side). Or you can spray the tortillas with some oil, and bake at 400 degrees Fahrenheit. Bake 5 minutes on both sides, flipping halfway. Set these aside.
2. In a bowl add the raw deveined peeled shrimp, buttermilk, and spices. Let sit while you make the guac and pico.
3. To make the guac add all the ingredients together and mash well. I recommended doing all your mincing/dicing first as both the pico and guac use mostly the same ingredients (for instance: mince 4 garlic cloves instead of 2 garlic cloves twice).
4. To make the pico add all ingredients together and mix well.
5. Next add the marinated shrimp to a bowl of cornstarch 1 at a time to coat. Once all shrimp are coated, shallow fry in a pan with some neutral oil on medium heat for 2 minutes on each side until crispy. Remove from the pan into a bowl.
6. Make the bang bang sauce by combining the mayo, sweet chili sauce, and sriracha. Pour 3/4 of the sauce over the shrimp and stir or toss to coat.
7. Assemble the tostadas starting with the crispy tortilla, spread of guac, the bang bang shrimp, spoonful of pico, any extra bang bang sauce, and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out my other recipes for summer!

• Hot Honey Chicken With Mango Salsa
• Double Baked Loaded Sweet Potato
• Strawberry Yogurt Chocolate Clusters

Print Recipe

Bang Bang Shrimp Tostadas

(1 votes, average: 5.00 out of 5)

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Nutritious – Mexican

By Kenna's Cooks – Serves: 4

Prep Time: 30 minutes – Cooking Time: 15 minutes – Total Time: 45 minutes

Crispy corn tortillas are loaded with fresh guacamole, pico de gallo, and fried shrimp tossed in a sweet and spicy bang bang sauce.

Ingredients

• Shrimp
• 340g of raw deveined, peeled shrimp
• 1 cup buttermilk
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt & pepper
• 3/4 cup cornstarch
• canola oil (enough to shallow fry)
• Guacamole
• 2 avocados
• 2 minced garlic cloves
• 1/2 a diced onion
• 1 diced roma tomato
• 1 minced jalapeno
• handful minced cilantro
• 1 lime
• salt & pepper to taste
• Pico De Gallo
• 2 diced roma tomatoes
• 1/2 diced red bell pepper
• 1/2 diced onion
• 2 minced garlic cloves
• handful minced cilantro
• 1 lime
• salt & pepper to taste
• Tostadas
• 8 corn tortillas
• 1/4 cup mayo
• 1/4 sweet chili sauce
• tbsp sriracha

Instructions

1

Start by frying the corn tortillas in a pan with some neutral oil until golden and crispy (1-2 minutes each side). Or you can spray the tortillas with some oil, and bake at 400 degrees Fahrenheit. Bake 5 minutes on both sides, flipping halfway. Set these aside.

2

In a bowl add the raw deveined peeled shrimp, buttermilk, and spices. Let sit while you make the guac and pico.

3

To make the guac add all the ingredients together and mash well. I recommended doing all your mincing/dicing first as both the pico and guac use mostly the same ingredients (for instance: mince 4 garlic cloves instead of 2 garlic cloves twice).

4

To make the pico add all ingredients together and mix well.

5

Next add the marinated shrimp to a bowl of cornstarch 1 at a time to coat. Once all shrimp are coated, shallow fry in a pan with some neutral oil on medium heat for 2 minutes on each side until crispy. Remove from the pan into a bowl.

6

Make the bang bang sauce by combining the mayo, sweet chili sauce, and sriracha. Pour 3/4 of the sauce over the shrimp and stir or toss to coat.

7

Assemble the tostadas starting with the crispy tortilla, spread of guac, the bang bang shrimp, spoonful of pico, any extra bang bang sauce, and enjoy!