Mexican sandwich with shrimp, mayo, shredded cheese, light beans, lettuce, tomato, onions, avocado and jalapeños.
Where this dish comes from
The torta is one of Mexico's most democratic foods, with roots in 19th-century Mexico City where the bolillo roll — itself a legacy of French baking introduced during Maximilian's reign — became the vessel for everything from carnitas to milanesa. Coastal variations incorporating shrimp and seafood are particularly prevalent in Veracruz, Sinaloa, and Baja California, where the Pacific and Gulf shrimp industries have long supplied local street food culture. The shrimp torta sits at the intersection of Mexico's seafood coastline and its rich sandwich tradition.
1 lb large shrimp (21/25 count), peeled and deveined, tails removed
1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
Salt and black pepper to taste
1 tbsp neutral oil
Juice of ½ lime
*Chipotle Aioli:**
¼ cup mayonnaise
1–2 chipotle chiles in adobo, minced
1 tsp adobo sauce from the can
1 tsp lime juice
*Assembly:**
½ cup canned refried beans, warmed
1 ripe avocado, sliced
¼ cup pickled red onion (thin-sliced red onion soaked 30 min in lime juice + pinch of salt)
½ cup shredded iceberg lettuce
2 tbsp Mexican crema or sour cream
Pickled jalapeño slices, for serving
Lime wedges, for serving
Instructions
1
**Make chipotle aioli:** Stir together mayonnaise, minced chipotle chiles, adobo sauce, and lime juice. Taste and adjust heat. Refrigerate until ready to use.
2
**Marinate shrimp:** Toss shrimp with chili powder, cumin, garlic powder, salt, pepper, lime juice, and oil. Let sit 10 minutes.
3
**Quick-pickle the onion:** If not already made, toss thin-sliced red onion with fresh lime juice and a pinch of salt. Let sit at least 20–30 minutes, tossing occasionally.
4
**Toast the rolls:** Place rolls cut-side down in a dry skillet or under a broiler for 1–2 minutes until golden and lightly crisp.
5
**Cook the shrimp:** Heat a skillet or grill pan over high heat until very hot. Cook shrimp in a single layer for 1–2 minutes per side until pink, slightly charred, and just cooked through. Remove from heat immediately.
6
**Warm the beans:** Heat refried beans in a small saucepan or microwave until spreadable.
7
**Build the torta:** Spread warm refried beans on the bottom half of each roll. Fan avocado slices over the beans. Add shredded lettuce, then pile on the shrimp. Top with pickled red onion and a drizzle of crema.
8
**Finish the top half:** Spread chipotle aioli generously on the top half of the roll, then close the sandwich.
9
**Slice and serve:** Cut diagonally, plate with pickled jalapeños and lime wedges on the side. Eat immediately.