Tostadas de Camarón Seco (Shrimp Tostadas)

  • Serves

    serves 8


A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca.


  • 4 oz. Mexican dried shrimp (available at Melissa's)
  • 1 tsp. achiote paste, such as El Yucateco
  • 3 jalapeños, stemmed
  • 2 eggs
  • 1 large white onion, roughly chopped
  • Kosher salt, to taste
  • 2 tbsp. canola oil, plus more for frying
  • 8 corn tortillas
  • Roughly chopped cilantro leaves, for garnish


Step 1

Combine shrimp, achiote paste, jalapeños, eggs, onion, and salt in a food processor, and purée until smooth, at least 2 minutes. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add purée, and cook, stirring often, until mixture is reduced, thickened, and browned (it should look like cooked ground beef), about 15 minutes. Transfer to a bowl and set shrimp mixture aside.

Step 2

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, add tortillas, and fry, turning once, until crisp and golden brown, about 3 minutes. Transfer to paper towels to drain briefly, season, and then transfer to a serving platter. Divide shrimp mixture among tortillas, and sprinkle with cilantro before serving.

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