Summer has a flavor. It is bright and a little briny, with just enough heat to remind you it is alive.
These citrus shrimp tostadas with avocado and radish slaw capture exactly that. Lime and orange zest on the shrimp. A cool, creamy avocado layer underneath. A snappy radish and cabbage slaw on top, finished with cilantro and a squeeze of lime. The whole thing comes together in about 25 minutes and disappears faster than that.
Paired with the 2023 Etude Carneros Grace Benoist Ranch Pinot Gris, it is the kind of summer meal that earns a second glass before the first plate is cleared.
The Wine: 2023 Etude Carneros Grace Benoist Ranch Pinot Gris
Pinot Gris is Etude's white wine companion to Pinot Noir, and the two share more than a name. Both are grown on our estate at Grace Benoist Ranch in the Carneros AVA, where volcanic soils at the foot of Sonoma Mountain and cooling maritime breezes off San Pablo Bay create the precise, vibrant growing conditions that define this corner of wine country.
The 2023 vintage brings aromatic freshness and a palate that balances ripe stone fruit with lively acidity. It is a wine that feels made for warm weather, for outdoor tables, for meals with color and crunch. It has the weight to stand beside bold flavors and the brightness to keep everything feeling light.
In short, it was made for this pairing.
The Pairing: Why It Works
Bright citrus, crunch, and subtle heat amplify Pinot Gris freshness and acidity. The lime and orange zest in the shrimp marinade echo the wine's own citrus character, creating a through-line between plate and glass that feels natural rather than constructed. The chili flakes add just enough warmth to make the wine's acidity feel refreshing by contrast. The avocado brings a creamy richness that softens the pairing without weighing it down. The radish slaw adds crunch and a clean, peppery note that keeps every bite lively.
This is summer food and summer wine doing exactly what they are supposed to do together.
Citrus Shrimp Tostadas with Avocado and Radish Slaw
Prep Time: 15 mins | Cook Time: 10 mins | Serves 4
Pairs with 2023 Etude Carneros Grace Benoist Ranch Pinot Gris
Ingredients
Shrimp
- 1 lb shrimp, peeled and deveined
- Zest and juice of 1 lime
- Zest of 1 orange
- 1 tablespoon olive oil
- Salt and chili flakes
Tostadas
- 8 small corn tortillas
- Neutral oil for frying
Avocado Layer
- 2 ripe avocados
- Lime juice
- Salt
Radish Slaw
- 1 cup thinly sliced radishes
- 1 cup shredded cabbage
- Cilantro
- Lime juice
- Salt
Instructions
- Toss shrimp with citrus zest, juice, olive oil, salt, and chili flakes. Sauté over medium-high heat until just cooked, about 2 minutes per side.
- Lightly fry tortillas in neutral oil until crisp. Drain on paper towels.
- Mash avocado with lime juice and salt until smooth.
- Toss radish slaw ingredients together lightly and season to taste.
- Assemble tostadas with avocado, shrimp, and slaw. Finish with fresh cilantro.
- Pour the 2023 Etude Carneros Pinot Gris and serve immediately.
A note on the shrimp: do not overcook. Two minutes per side over medium-high heat keeps them tender and lets the citrus marinade stay bright rather than fade into the background.
Shop the 2023 Etude Carneros Grace Benoist Ranch Pinot Gris at etudewines.com.
Enjoy responsibly. Pour & Protect.