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Asian Shrimp Tostadas

I came up with these delicious Asian Shrimp Tostadas on the fly tonight. I had a long day of a million errands and ran into the store for stuff to make tacos. Tacos turned into shrimp tacos and I walked out with a few ingredients and my mind made up. Then I got home. After the stressful running around day (4 dentist appointments, 2 bank trips, 4 stores, 1 quick visit with my mom, school shopping and a freaking Partridge in a Pear Tree) I needed to vent. Since I am not quite ready to run away from home, I decided to get creative in the kitchen. My favorite alternative to wine before 7 pm. I have to say, it was a very successful venting session. This came together in about 15 minutes. I happen to have had the eggroll wrappers from eggrolls last week. Someone had left them slightly open, which left about 1/4 dried out and unusable. That’s actually what sparked the shrimp tacos into an Asian Shrimp Tostada fire. I even may use wonton wrappers next time for an appetizer portion.



  • 1 lb shrimp peeled, deveined and rinsed
  • 1 bag of slaw cabbage
  • 1/2 cup of lime juice
  • 1 cup sour cream
  • egg roll wrappers
  • 1/4 cup cilantro roughtly chopped
  • 1 TB Sriracha
  • 2 1/2 TB garlic
  • 2  tsp of salt
  • 5 TB sesame oil


  • Medium sized bowl & One Small Bowl
  • Plate with paper towel on it
  • Tongs
  • Spoon
  • Medium sized frying pan


  1. Place 3 TB of the sesame oil in a frying pan on medium high.
  2. Cut Eggroll wrappers in half and place in hot oil.
  3. Cook on one side until it starts to bubble up, then use your tongs to flip on the other side
  4. Remove from pan once both sides are bubbly and slightly brown and place on paper towel plate
  5. Once you have the desired amount of wrappers fried, turn stove to medium
  6. Add shrimp, 1/4 cup of your lime juice, 1 tsp of salt and 1 tsp of garlic
  7. Cook until shrimp are done. They should be pink and slightly curled up
  8. In the medim bowl, mix cabbage mix, half of your remaining lime juice (1/8 cup), 1 TB garlic, remaining salt (1tsp),remaining sesame oil (2TB) and cilantro
  9. Set aside
  10. In small bowl mix sour cream, the rest of the lime juice (1/8 cup), Sriracha, and 1/2 TB of garlic.
  11. Gently pat your fried eggroll wrapper and place on a plate
  12. Add a thin layer of the sauce on the wrapper, place cabbage mix on top of that and add 4-5 shrimp onto the cabbage.
  13. You can dollop with sauce, some Sriracha for a spicier flavor or even some sweet chili sauce if you want to
  14. ENJOY!

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