Shrimp-Salad Tostadas With Tomatoes And Cucumber

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1/2 cup kosher salt, divided, plus more to taste", "1 pound small shrimp (51-60 count), peeled, deveined, tails removed", "3 plum or 2 regular medium tomatoes, seeded, finely chopped", "1 small (or 1/2 large) white onion, cut into 1/4"" cubes, rinsed with cool water, patted dry", "1/2 English hothouse cucumber, seeded, finely chopped", "3-4 serrano chiles, stemmed, seeded, deveined, finely chopped", "2/3 cup fresh lime juice", "1/2 cup coarsely chopped fresh cilantro", "24 small corn tortillas or store-bought crispy tostada shells", "Vegetable oil (for frying; if needed)", "Kosher salt (if needed)", "2 cups", "Shredded iceberg lettuce, crema (Mexican salted cream) or sour cream, queso fresco, tomatillo salsa (for serving)", "A candy or deep-fry thermometer"].

Yes, Shrimp-Salad Tostadas With Tomatoes And Cucumber falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.