This shrimp can be marinated in leftover red chile sauce or make this easy red chile marinade below for a simple dinner that your entire family will love.
When I served these tortas to my kiddos, my daughter said, “Oh cool, a Shrimp Po’ Boy!” Here I thought I was being creative making a Mexican seafood sandwich, but come to find out these spicy shrimp tortas aren’t very original.
These are certainly similar to a shrimp po boy, but instead of serving them with a creamy spicy sauce, I topped lightly toasted bolillos with creamy mashed avocado and topped the spicy shrimp with tangy pickled red onions. It’s a po boy with a Mexican twist — maybe I should call them a po niño.
After the shrimp is marinated, sear the shrimp in a hot pan with some olive oil to get the shrimp lightly blackened. Don’t overcrowd the pan and just let them cook a couple minutes on each side.
As the shrimp cooks, toast the bolillos – add some mashed avocado to the rolls, and layer the shrimp on top, and garnish with pickled red onions.
One bite and it is an explosion of flavor with shrimp taco vibes — the flavor of the shrimp has a great char and texture and combined with a warm toasted bolillo and all the toppings it is a fiesta in your mouth.
Spicy Shrimp Tortas
- Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
- Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
- Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 15 minutes. Drain cooked pods and allow time to cool down before blending.
- Fill blender with 1 cup of cooking liquid, chile pods, flour, garlic, and salt. Blend until smooth.
- Combine shrimp in a large bowl with red chile sauce and set shrimp aside to marinate 10 to 15 minutes.
- In a large skillet heat oil over medium-high. Add shrimp; turning once, about 2 minutes per side. Remove shrimp from skillet.
- To serve, spread mashed avocado on bottom of rolls. Divide shrimp among sandwiches and top with pickled red onions.
Photography by Jenna Sparks