Crispy Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels; season lightly with 0.25 tsp salt and 0.125 tsp pepper. Chill in fridge while you prepare batter and oil.

Make batter

In a bowl whisk together flour, cornstarch and baking powder with remaining 0.75 tsp salt. In a separate small bowl beat the egg and whisk in cold sparkling water until combined. Pour wet into dry and stir briefly — the batter should be lumpy and cold. Do not overmix.

Heat oil

In a heavy skillet or medium pot heat vegetable oil to 350°F (175°C). If you don't have a thermometer, heat oil until a drop of batter sizzles and rises immediately.

Fry shrimp

Working in batches (do not overcrowd), dip each shrimp into the batter, letting excess drip off, and carefully lower into hot oil. Fry 2–3 minutes per batch, turning as needed, until golden and crisp. Remove to a paper-towel-lined tray and sprinkle immediately with a pinch of salt. Keep warm in a 200°F (95°C) oven if needed while frying remaining shrimp.

Cut avocado in half, remove pit and scoop flesh into a blender or bowl. Add aji amarillo paste, Greek yogurt, lime juice, olive oil and 0.5 tsp salt. Blend or puree until smooth. If sauce is too thick, add up to 1 tablespoon water to reach a spoonable consistency. Taste and adjust salt or lime. Transfer to a squeeze bottle or small bowl and chill briefly.

Segment the orange over a bowl (remove peel and white pith, then cut between membranes) and chop segments into bite-sized pieces. Mix chopped orange with minced red onion, cilantro, lime juice, 0.25 tsp salt and black pepper. Gently toss and set aside to marry flavors for 10 minutes.

Toast dried arbol chiles in a dry skillet over medium heat 30–60 seconds per side until aromatic but not burned. Remove and let cool. In the same skillet warm 0.5 cup oil with smashed garlic until fragrant (30–45 seconds), then add toasted chiles and cook 10–20 seconds more. Transfer chiles, garlic and oil to a blender or food processor along with roasted peanuts (or sesame seeds), brown sugar, 0.5 tsp salt and apple cider vinegar. Pulse until coarse-chunky — you want some texture. Taste and adjust salt or vinegar. Cool to room temperature before serving.

Place 4 tostadas on a work surface. Spread about 1–2 tablespoons of Aji Amarillo Avocado Sauce on each tostada as the base.

Top each tostada with a small handful (about 1/4 cup) of shredded red cabbage to provide crunch and to protect the tostada from sogginess.

Arrange 4 crispy shrimp per tostada (16 total) on top of the cabbage.

Spoon 1–2 tablespoons of the orange salsa across the shrimp on each tostada.

Drizzle 1 teaspoon of salsa macha over each tostada (or serve extra on the side), and garnish with sliced radish and microgreens or cilantro.

Serve immediately with lime wedges to squeeze over the shrimp and extra salsa macha to taste.