this little goat went to yucatán grilled shrimp and corn salsa tostadas

Yucatán Grilled Shrimp Tostadas



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1 lb. medium shrimp, peeled & deveined   

1/3 cup + 1 Tbsp This Little Goat went to Yucatán, divided

1 large (or 2 medium) heirloom tomatoes, diced

1 ear fresh sweet corn, shucked and kernels removed 

1/2 red onion, diced

1/4 cup chopped cilantro, plus more for topping

Kosher salt 

Juice of 1 lime 

2 ripe avocados

Canola oil 

Tostada shells, store-bought or homemade


In a large bowl or resealable Ziploc bag, combine the shrimp, 1/3 cup This Little Goat Went to Yucatán sauce and a pinch of salt. Toss to coat and refrigerate while you prepare the rest of the ingredients. 

In a small bowl, combine the tomato, corn, red onion, cilantro, 1 Tablespoon Yucatán sauce, juice of half a lime and 1 teaspoon salt. Mix to combine. Season to taste with salt and set aside until ready to serve. 

In another small bowl, gently mash the avocado with a fork. Squeeze over the remaining lime juice and season with salt. Set aside. 

Preheat a grill or grill-pan to medium/high heat. Place shrimp on the grill and grill until lightly charred on each side and cooked through, about 3 minutes per side. 

Alternatively, cook your shrimp in a skillet: Coat a large skillet with a drizzle of cooking oil and heat over medium heat. Add the shrimp and sauté until no longer pink and cooked through, about 4-5 minutes.

Spread avocado mash over your tostadas. Top with shrimp and tomato corn salad and more fresh cilantro.

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