Classic Cup’s executive chef demonstrates how to make their shrimp tostada

Classic Cup's shrimp tostada


Corn tortillas

Shrimp (any size), thawed

Mango Peppadew Salsa (recipe below)

Mojo Marinated Shrimp (recipe below)

Avocado Crema (recipe below)


Radishes, shaved

Mango Peppadew Salsa


1 red onion

2 poblano peppers

2 qt. peppadew

1 c. garlic

1 1/2 qt. diced mango

1 tbsp. S&P

2 tbsp. sugar

Juice from 2 limes


Combine onion, peppers, peppadew, and garlic in food processor

Pulse until uniform

Combine with all ingredients in mixing bowl

Mix well

Mojo marinade


1 c. orange juice

1 c. lime juice

1/4 c. garlic

2 tsp. cumin

1 pinch cayenne

1 pinch oregano

1 pinch salt and pepper


Mix all ingredients in a bowl

Place in refrigerator

Avocado crema


2 avocados

2 c. sour cream

1/2 c. lime juice

1 tbsp. cumin

1 tbsp. salt and pepper


Combine all ingredients in food processor and pulse until uniform

Pulse until uniform

Final dish (Shrimp Tostada) preparation:

Place 8 pieces of shrimp in a Ziploc or similar quart-size bag

Generously pour the mojo marinade into the bag, ensuring all shrimp are coated

Seal the bag and place in the refrigerator for 1 hour

Oil a pan on the stovetop over medium heat

Pan fry 2 corn tortillas

Fry each tortilla for one minute, flip and for an additional minute

Once each tortilla is browned, place side by side on a serving plate

Pull marinated shrimp out of the refrigerator

Layer on each tortilla – mango peppadew salsa, 4 piece of mojo marinated shrimp, avocado crema, cilantro and shaved radish



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