My current Latino kick has gone on much longer than originally anticipated. Sorry to all those Latino food haters out there (if you even exist – do you exist?), but I just can’t stop. Recently I’ve had some great food at Tico, Orinoco, Casa Romero and Lolita I wanted to create something Latino at home. Something easy and delish that involved oranges. Oranges? Yes. Orange is my favorite color and they’re in season. I also had a bag of frozen shrimp that was sadly forgotten during my Superbowl party. So…what do you get when you have oranges, an ongoing Latino food obsession and frozen shrimp? Orange marinated shrimp tostadas.
It was like an open faced shrimp taco meets Mexican pizza, piled high with all the necessary accouterments. I was inspired by the Mexican pizza at Taco Bell, which I used to get all the time in high school. I haven’t eaten one since but it was definitely my favorite thing to order at 3 in the morning circa 2002. After the Superbowl my fridge was filled with random nacho stuff like salsa, jalapeños and shredded cheddar, so I had most of the stuff I needed already. I just made up the recipe as I went along, using everything I had lying around.
I started by marinating the shrimp in a mixture of orange zest, orange juice, jalapeños, scallions, cilantro, and lime juice.
I guess I got a little cilantro happy? Nothing wrong with that. I let the shrimp marinate in the fridge while I prepared the tostadas.
Then I just threw the shrimp on top of the prepared tostada! It came out great, and was definitely a hit. Even though this was a kitchen sink kind of recipe, I would definitely make it again, and perhaps adjust the proportions slightly (more shrimp, less toppings).
Orange Marinated Shrimp Tostadas by Meesh
- 2 Oranges, juiced and zested
- 1 lime, juiced
- 1 lb raw shrimp, peeled and deveined (I used frozen but fresh is ideal)
- 1 handful of cilantro, finely chopped
- 2 jalapeños, seeded and finely chopped (1 if you don’t like too much heat)
- 1/2 cup scallions, chopped
- 1 14 oz. can of black refried beans
- 12 tostada chips (I found these in the Latino section of the supermarket)
- 2 cups shredded cheddar cheese (preferably sharp and spicy)
- 1 avocado, sliced
- 1/2 cup salsa
- 1/2 cup sour cream
- red onion, chopped (optional)
- Preheat the oven to 350.
- Mix orange zest, juice of one orange, juice of one lime, about half the chopped cilantro, jalapeños, and half of the scallions with the raw shrimp. Put mixture in the fridge while preparing the tostadas.
- Spread a thin layer of refried beans on each tostada and sprinkle cheese on top of refried beans.
- Bake cheese and beans until cheese in melted, about 5-10 miuntes.
- Top each tostada with avocado slices, and a dollop of salsa and sour cream.
- Heat a oil in pan, when hot add onions, then add shrimp mixture, squeezing in more orange juice as the shrimp cooks. Cook for about 5 minutes.
- Top the prepared tostada with the shrimp.
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