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Yucatán Shrimp Tostadas

This Little Goat went to Yucatán
  • This Little Goat went to Yucatán


4 servings


15 minutes

active time

15 minutes


1 lb. medium shrimp, butterflied 

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

1 large (or 2 medium) heirloom tomatoes, diced

1 ear fresh sweet corn, shucked and kernels removed 

1/2 small red onion, diced

1/4 cup chopped cilantro, plus more for garnish

Kosher salt 

Juice of 1 lime 

2 ripe avocados

Canola oil 

Store-bought tostada shells  


In a large bowl or resealable Ziplock bag, combine the shrimp, ½ cup This Little Goat Went to Yucatán sauce and a pinch of kosher salt. Toss until coated and refrigerate while you prepare the rest of the ingredients.

Meanwhile, in a small bowl combine the tomato, corn, red onion, cilantro, 1 Tbsp Yucatán sauce, juice of half the lime and 1 tsp kosher 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. Drizzle with the remaining lime juice and sprinkle with kosher salt. Set aside. 

Coat a large skillet with 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 the tostadas. Top with shrimp and tomato corn salsa. Garnish with additional fresh cilantro.

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