12-Minute "Coastal Hustle" Shrimp Tostadas (Flash-Poached & Marinated)

Instructions

1. 1

   Bring 4 cups water to a boil in a small pot over high heat. (Mom math: this takes exactly the amount of time you need to grab the rest of your ingredients from the fridge.) While it heats, quickly chop your cucumber and slice your red onion.

   4 min

   Tip: Don't bother heavily salting the water like pasta water; the shrimp will only be in there for a blink.

2. 2

   In a blender or bullet processor, combine 1/2 cup fresh lime juice, 1/2 cup cilantro leaves, 1 serrano chile, 1/2 tsp kosher salt, 1 tbsp olive oil, and 1 tsp soy sauce. Buzz it until it's a screaming bright green liquid. Taste it—then decide. It should make you pucker a little bit, but mostly it should make you want to drink it.

   3 min

   Tip: The soy sauce might sound weird, but trust me—it’s the umami backbone that makes quick-marinated seafood taste deep and restaurant-quality.

3. 3

   Once the water is boiling, drop in the 1 lb medium shrimp. Watch them like a hawk! You are going to leave them in for exactly 60 to 90 seconds until they just barely turn pink and curl up. Immediately drain them and run them under the coldest water your tap can produce for 30 seconds to shock them and stop the cooking.

   2 min

   Tip: We want snappy, cold shrimp, not rubber tires. If you have ice, throw a handful into the strainer while you rinse.

4. 4

   Shake off any excess water from the shrimp and throw them into a medium bowl. Toss in the 1/2 cup Persian cucumber and 1/4 cup red onion. Pour that glorious green blender marinade over everything and toss well. Let it sit for 5 minutes.

   5 min

   Tip: This is the 'flash-marinate' phase. The shrimp are cooked, so they don't need a 3-hour acid bath to cure—they just need to drink up the flavor.

5. 5

   While the shrimp hangs out in the marinade, scoop the 2 ripe avocados into a small bowl. Add 1 pinch kosher salt and roughly mash with a fork. Keep it chunky; we’re not making baby food.

   3 min

   Tip: The rich, fatty avocado is the necessary contrast to the sharp, acidic shrimp mix.

6. 6

   To assemble, lay out your 4 store-bought corn tostadas. Swipe a thick layer of the smashed avocado on each one. Using a slotted spoon, pile the marinated shrimp, cucumber, and onion high on top. Finally, spoon a little extra of that green marinade juice straight over the mountain. Ándale, grab a napkin.

   2 min

   Tip: Eat these immediately before the tostada gets soggy. If you only want to eat two now, save the shrimp mix in the fridge—it's even better tomorrow.