Keto Diet
Shrimp Tostadas are loaded with black beans, avocado, onions, tomatoes, and cilantro. This easy Mexican dinner recipe can be made in under 20 minutes!
SHRIMP TOSTADAS
First things first. I need you to settle a debate. Do you eat tostadas like a pizza or with a fork?
We’re split in our household on that question. I personally go pizza style unless the toppings are so bountiful that I have to use a fork for pure necessity.
I’ve made these Shrimp Tostadas a couple of times and finally had to share them with you.
Let’s talk tostadas. You can buy ’em. Who knew? I’ve always made mine either by frying a tortilla in a little oil or by baking a tortilla brushed with olive oil at about 400 degrees until nice and crispy for a lighter version.
Any way you do it, tostadas are basically an open faced taco and the possibilities are endless.
When I think shrimp or any seafood really I automatically want to top it with a nice fresh avocado salsa.
You could use regular refried beans but I love these Old El Paso black re-fried beans since black beans are what I usually pair with seafood.
You can definitely make the salsa ahead of time and marinate the shrimp ahead of time so that dinner can be ready in under ten minutes.
My family went ga-ga for these and they’re healthy.
Perfectly seasoned shrimp and a fresh salsa on top!
HOW TO MAKE SHRIMP TOSTADAS
-
For the Salsa: Add the corn, tomato, onion, avocado, cilantro, and lime juice to a small bowl. Toss to combine and add salt and pepper to taste. Chill in the fridge until serving.
-
In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.
-
Preheat oven to 350 degrees. Spread a thin layer of black beans on each tostada and sprinkle with cheese. Bake for 4-6 minutes or until cheese is melted.
-
While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.
-
To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.
OTHER MEXICAN RECIPES
Yield: 8 tostadas
These easy Shrimp Tostadas are loaded with black beans, avocado, onions, tomatoes, and cilantro. This easy Mexican dinner recipe can be made in under 20 minutes!
Salsa:
-
1/2
cup
corn,
frozen, fresh, or canned -
1/3
cup
red onion,
diced -
1
large
tomato,
diced -
1
avocado,
diced -
2
tablespoons
cilantro,
chopped -
1
lime,
juiced
Shrimp:
-
1
lb
medium uncooked shrimp, peeled and deveined -
1
tablespoon
olive oil -
1
teaspoon
chili powder -
1/4
teaspoon
garlic powder -
1/4
teaspoon
ground cumin -
1/4
teaspoon
salt -
1/4
teaspoon
pepper -
8
tostadas -
1
15 ounce can
Old El Paso black refried beans -
1 1/2
cups
shredded mexican blend cheese
-
For the Salsa: Add the corn, tomato, onion, avocado, cilantro, and lime juice to a small bowl. Toss to combine and add salt and pepper to taste. Chill in the fridge until serving.
-
In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.
-
Preheat oven to 350 degrees. Spread a thin layer of black beans on each tostada and sprinkle with cheese. Bake for 4-6 minutes or until cheese is melted.
-
While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.
-
To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.
You can make homemade tostadas by either frying a tortilla in a little oil or by baking a tortilla brushed with olive oil at about 400 degrees until nice and crispy for a lighter version.
