Unbelievably Delicious Garlic Shrimp Tostada -- You Have To See What Makes It The Best!

Greetings, culinary adventurers and connoisseurs of taste! Today, we're embarking on a flavor-packed journey, one that involves a secret ingredient and a Mexican delicacy that's going to set your taste buds tingling. I'm Rockin' Robin, your guide on this delectable odyssey, and I promise you one thing: this is not your ordinary garlic shrimp tostada – we're about to elevate it to a level of tostada fantastic!

But before we dive into this extraordinary recipe, how about a bit of humor to spice up the culinary adventure? Here's a jest for you: What do you call a woman who likes Mexican food? Taco Bell! Now that we've had our little chuckle, let's get down to business.

Crafting the Perfect Tostada Shells: A Homemade Delight

We all know that you can grab pre-made tostada shells at your local grocery store, but why not take your culinary skills to the next level and craft your own? It's simpler than you think. To begin, you'll need to acquire some organic corn tortillas. Why organic, you ask? Well, it's all about keeping those pesky glyphosates at bay and sticking to a non-GMO diet – the path to a healthier you.

Now, instead of frying these beauties in just any old oil, we're reaching for the avocado oil. Why? Because it's not only a healthier alternative, but it adds a depth of flavor that's simply out of this world.

Heat up a pan with about half an inch of avocado oil and get it sizzling on medium heat. We're talking temperatures close to 400 degrees Fahrenheit. Once the oil is dancing with excitement, gently place your tortilla into the pan. Watch it bubble and transform into crispy, golden perfection. Flip it over until it reaches that ideal state, then drain any excess oil before letting it rest on a paper towel-covered plate.

But we don't stop at just one – let's create a stack of these crispy shells to support our forthcoming garlic shrimp masterpiece.

Shrimp Unleashed: The Seafood Secret

Now, it's time for the star of the show – our wild-caught, frozen shrimp. Convenience is our ally here, as these little critters are peeled and deveined, ready to shine. First, defrost them by rinsing them under cold water. Pat them dry, ensuring you remove every drop of moisture. It's a vital step, as we want our shrimp to soak up all those fantastic flavors we're about to unleash.

For our flavor infusion, we're going all-in on garlic. We're talking eight to ten cloves – because in our world, there's no such thing as too much garlic. We'll press it through a garlic press, drenching the shrimp in its aromatic essence.

To add a touch of smoky allure without overwhelming your taste buds, ancho chili powder is our go-to. And for those who crave a bit more heat, a sprinkle of red chili flakes is the secret weapon. A drizzle of olive oil ties it all together, ensuring our shrimp are coated in a harmonious blend of flavors.

Now, we let them marinate while we prepare the vibrant, crunchy salad that will complement our tostada.

The Vibrant Tostada Salad: A Burst of Colors

Our salad is a dazzling blend of textures and colors, starting with a pre-mix of iceberg and romaine lettuce, carrots, cabbage, and radishes. The choice of iceberg and romaine lettuce is deliberate, as we seek the satisfying crunch that elevates our tostada. These veggies are sliced into smaller, bite-sized pieces, ensuring a harmonious tostada experience.

Next up, we introduce a burst of red grape tomatoes, finely chopped to maximize their contribution to the ensemble. To dial up the flavor, we're chopping fresh jalapeno, zesty green onions, and fragrant cilantro. Now, I'll share a tip: for that perfect jalapeno kick, remove the seeds and membranes. But if you prefer a fiery adventure, leave them in and embrace the heat.

The cilantro is prepared by shaving off the leaves, leaving behind the stems – a simple yet effective technique. It's all about a fine dice to ensure a sprinkle of cilantro in every delightful bite.

Finally, our superstar ingredient, Cotija cheese. It arrives solid but breaks apart effortlessly, ready to be crumbled over our tostadas.

Our salad, now a mosaic of colors and flavors, is complete.

The Grand Tostada Assembly: An Artistic Culinary Symphony

With the tostada shells warmed in a low-temperature oven, the shrimp marinated to perfection, and the salad in its full glory, it's time to unveil the masterpiece.

We begin by crafting a creamy avocado mash, seasoned with a dash of salt and a sprinkle of diced jalapeno. A drizzle of fresh lime juice adds that zesty kick we all crave. Our tostada shells eagerly await this green delight.

On each shell, we generously spread our avocado mash, creating a canvas for the star of the show – the garlic-infused shrimp. Five of these little wonders should suffice, but feel free to tailor the quantity to your preference.

Now, the magic ingredient: our homemade dressing. You heard it right – most restaurants neglect this step, but not us. It's a blend of olive oil and apple cider vinegar, with a dash of garlic powder, salt, and black pepper. This dressing ties the whole ensemble together, infusing every bite with its tantalizing essence.

To conclude this masterpiece, we sprinkle the crumbled Cotija cheese, adding a final layer of texture and flavor.

One bite into this tostada and you'll understand the enchantment we've created. The crispy shell, creamy avocado, spicy shrimp, and the triumphant dressing – it's an explosion of flavors that will leave you craving more.

And for those who just can't get enough, my Brea tacos are waiting to take your taste buds on another delightful journey.

As we wrap up this culinary adventure, I hope you've enjoyed the ride. If you did, don't forget to show your appreciation by smashing the like button and leaving a comment. And, of course, share this video with fellow Mexican food enthusiasts. Until next time, keep exploring the wonders of the culinary world.