Meal Kit

Yucatan-Style Shrimp Tostadas

with lime crema and crispy jalapeños

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

Tostadas are the best; crunchy good tortillas with just a whole lot of good stuff on top. In this case, we got good stuff in succulent shrimp tossed in butter (yum), a crema of sour cream and lime juice (double yum), and some crispy jalapeños on top (triple yum and hot hot hot!). And if it's messy, that just adds to the fun. Double fun. Triple fun. Okay, we'll stop now.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 6 oz. Mixed Diced Peppers
  • Info
    4 Small Flour Tortillas
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Crispy Jalapenos
  • 2 tsp. Sambal
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp in Steps 1 and 3, working in batches, if necessary.

  • If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as shrimp in Step 3 stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare Ingredients and Make Lime Crema

    Halve lime. Cut one half into wedges and juice the other half.

    Stem and mince cilantro.

    Mince garlic.

    In a mixing bowl, combine sour cream, 1 tsp. lime juice (reserve remaining for shrimp), and a pinch of salt. Set aside.

    Pat shrimp dry, and halve across width.

  2. 2

    Bake the Tortillas

    Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing remaining steps.

    Poke tortillas with a fork all over, 10 times for each tortilla.

    Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.

    Bake in hot oven until browned and crispy, 5-7 minutes.

    While tortillas bake, make topping.

  3. 3

    Start the Topping

    Heat 2 tsp. olive oil in a large non-stick pan over medium heat.

    Add shrimp and diced peppers to hot pan. Stir occasionally until shrimp are pink and reach a minimum internal temperature of 145 degrees, 6-8 minutes.

    Transfer shrimp and peppers to another mixing bowl. Keep pan over medium heat.

  4. 4

    Finish the Topping

    Add half the butter (reserve remaining for off-burner) and 1 tsp. olive oil to hot pan. Let melt, 30-60 seconds.

    Add garlic and stir constantly until fragrant and lightly golden, 2-3 minutes.

    Stir in 2 Tbsp. water, 1 Tbsp. remaining lime juice, sambal (to taste), and 1/4 tsp. salt. Bring to a simmer.

    Once simmering, remove from burner. Stir in remaining butter and half the cilantro (reserve remaining for garnish) until butter is melted and sauce is creamy.

    Transfer sauce to mixing bowl with shrimp. Add 1/4 tsp. salt and stir until shrimp are coated.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping tortillas evenly with lime crema, then topping. Garnish with remaining cilantro and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!

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