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Recipe Ingredients

  • 2 (14 oz) boxes of Gorton’s® Popcorn Shrimp (you can also use Gorton’s® Crunchy Butterfly Shrimp, just remove the tails and chop the rest)
  • 1 package of tostadas of your choice – you can generally find them next to the flour and corn tortillas in the supermarket
  • 1 romaine lettuce, washed and chopped
  • 3-4 cilantro sprigs
  • 2-3 roma tomatoes, sliced
  • 2 avocados
  • 1 (8 oz) package of queso fresco, crumbled

For the chipotle cream

  • 2/3 cup Daisy® sour cream
  • 2 chipotles peppers in adobo, seeded
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. lemon juice
  • 1/8 tsp. salt

Recipe Directions

  • Pre-heat oven to 425 degrees F.
  • Bake Gorton’s® Popcorn Shrimp (or butterfly shrimp) following the instructions on the package.
  • While shrimp is cooking, prepare the chipotle cream.
  • Mix Daisy® sour cream with chipotles using a spoon until the peppers are completely broken down, the cream will become a pale shade of pink. Add mayonnaise, lemon juice, and salt to taste. Mix well. Refrigerate.
  • Chop cilantro and add to the chopped lettuce.
  • Peel and slice avocados just after you take the shrimp out of the oven.
  • Take a tostada, add a layer of lettuce, then add tomatoes, avocado, top with the shrimp and finish with the crumbled queso fresco and chipotle cream.

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