SIMPLE SHRIMP TOSTADAS
My aunt wowed me with her simple, yet delicious shrimp tostada recipe. It is very simple to make and everyone asks for more! I use garlic salt for the salt!
Provided by Shisafest
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix tomatoes, cilantro, and red onion together in a bowl.
- Spread 1 tablespoon mayonnaise onto each tostada; top with 2 to 3 tablespoons tomato mixture. Add an even layer of shrimp onto each tostada and top with avocado slices; season with salt and pepper.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 15.9 g, Cholesterol 152.8 mg, Fat 24.1 g, Fiber 5.8 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 304.4 mg, Sugar 2.2 g
SHRIMP 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!
Provided by Christy Denney
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- 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.
SHRIMP TOSTADAS WITH AVOCADO-TOMATILLO SALSA
Blend tomatillos with avocado for a chunky salsa to top tostadas with refried beans and grilled shrimp.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high heat; lightly oil the grates.
- Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
- Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
- Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.
SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY
Here's what you need: corn tortillas, olive oil, shrimp, english cucumber, tomato, avocado, red onion, lemon, lime, fresh cilantro, salt, serrano pepper
Provided by Greg Perez
Categories Lunch
Yield 6 tostadas
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF (220ºC).
- Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
- Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
- Roughly chop the shrimp and transfer to a bowl.
- Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
- Marinate for 10-15 minutes.
- Spoon the shrimp mixture onto the tostadas.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 5 grams, Protein 18 grams, Sugar 4 grams
SHRIMP-AVOCADO TOSTADAS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
- Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
- Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
- Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
- Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.
SHRIMP TOSTADAS WITH AVOCADO SALSA
"Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 446mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP TOSTADAS WITH AVOCADO SALSA
This is a Taste of Home recipe from 2009 submitted by Karen Gulkin of Greenley, Colorado. I did not have prepared tostada shells, so I used corn tortillas that I pan fried. hope you enjoy!
Provided by Docs Mom
Categories Mexican
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
- For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
- Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
- Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa.
SHRIMP TOSTADAS WITH PINEAPPLE SALSA
These healthy shrimp tostadas topped with an easy pineapple salsa make for a dinner that is full of flavor and one that everyone will love!
Provided by Taylor Dadds
Categories dinner
Time 25m
Number Of Ingredients 17
Steps:
- Prepare tostadas by preheating the oven to 400 degrees. Spray avocado oil on both sides and place on silicone baking sheet.
- Bake for 8-10 minutes, flipping half way through to get them nice and crispy!
- Prepare shrimp by mixing 1/2 tsp garlic powder, smoked paprika, chili powder, cumin, salt and some pepper together in a bowl with a shrimp to fully coat. Place in pan to sauté. Cook thoroughly. The shrimp will turn pink once cooked.
- Set aside shrimp once done.
- Prepare pineapple salsa by combining the pineapple, tomato, chopped red onion, lime juice, jalapeno and the remaining 1/2 tsp garlic powder, seasoning with salt and pepper to taste.
- Prepare tostadas by adding mashed avocado, shrimp and pineapple salsa on top.
- Option to garnish with red pepper flakes and cilantro.
SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA
Steps:
- Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
- Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
- Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
- Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
- Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.
SHRIMP TOSTADAS
Relish the flavor of fresh seafood when you make these tasty Shrimp Tostadas! Add chunky salsa, red onions and avocado to the dish for great flavor.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine shrimp, salsa and onions. Refrigerate 30 min.
- Mash avocados with mayo; spread onto tostada shells.
- Top with shrimp mixture and cheese.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 200 mg, Sodium 1290 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
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- Preheat the oven to 400 degrees. Place the tortillas on a baking sheet and spray them on both sides with cooking spray (or brush with oil). Sprinkle with salt. Bake for 8-10 minutes or until tostada shells are nice and crispy.
- Meanwhile, prepare the black beans. Use the back of a fork to mash together the black beans and sour cream until they become more of a paste, like refried beans. If you prefer really creamy black beans, you can use a blender. If desired, add a squeeze of lime juice or a splash of hot sauce. Warm up in the microwave or a sauce pan.
- Next, toss the shrimp with olive oil, paprika, garlic powder, oregano, onion powder, chili powder, salt, and pepper.
- Heat a skillet over high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove and set aside. You can also cook the shrimp on the grill or under the broiler. They will take 2-3 minute per side for both options.
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- Add about an 1-2 inches of canola oil into a large saucepan with high sides. Heat oil to 375 degrees. Cook tortillas for 1 to 2 minutes. Drain on paper towels and sprinkle immediately with salt.
- Meanwhile, heat a skillet over medium heat with olive oil. Add shrimp and cook until translucent. About 3-4 minutes. Season with salt, pepper and lime juice.
- Begin by layering refried beans on the fried corn tortilla. Next add 2 tablespoons cilantro-lime rice to each tostada, then sprinkle tomatoes on top. Add cooked shrimp and 1 1/2 tablespoons of avocado cream on each tostada.Garnish with chopped cilantro.
- Blend all of the ingredients in a food processor. Scrap edges with a rubber spatula and blend some more. Season with salt and pepper to taste.
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4.9/5 (21)Total Time 15 minsCategory Easy
- Chop cooked shrimp and transfer to a large mixing bowl. Squeeze lime juice over shrimp, stir and let marinate while you chop the rest of your ingredients.
- Dice cucumber and add to the bowl (don't stir until all the ingredients are in). Dice tomatoes and add to the bowl, then add finely diced onion. Top with avocado and finally the chopped cilantro.
- Stir everything to combine and serve. We love eating this with a boat load of hot sauce and tortilla chips.
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- In a small frying pan coated with cooking spray, add the tortilla and cook over med-low heat until lightly toasted and crispy. Repeat with remaining tortillas and set aside.
- In a small bowl, combine the shrimp, salt, garlic powder, chili powder and pepper. Toss to combine.
- Heat a grill pan over med-high heat, add the shrimp and cook for 2-3 minutes or until bright pink. Turn the shrimp over and continue to cook until no longer translucent. Transfer to a plate and keep warm until all the shrimp are cooked.
- In the bowl of a small food processor or blender, blend the yogurt, honey, chipotle chili and adobo until smooth. Season with salt and pepper. Set aside.
SHRIMP & AVOCADO TOSTADAS - DINNERS, DISHES, AND DESSERTS
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4.7/5 (7)Total Time 15 minsCategory Dinner RecipesCalories 204 per serving
- Preheat oven to 350 degrees. Spread tostada shells onto a baking sheet. Place in oven, and cook for 5 minutes, flipping the shells half way through.
- In a large skillet heat olive oil over medium high heat. Add shrimp, and cook for 2-3 minutes, flip and cook for 2 more minutes, or until fully cooked. *Cook time will vary depending on the size of the shrimp.
AVOCADO AND CHIPOTLE SHRIMP TOSTADAS WITH CILANTRO LIME CREMA
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4.4/5 (10)Total Time 50 minsCategory RecipeCalories 522 per serving
- Mix together the garlic, chipotle peppers, lemon juice, 1 tablespoon of olive oil, paprika, cumin, coriander, kosher salt and black pepper in a bowl.
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- Whisk together the first five ingredients in a medium bowl until combined and pour into ziploc bag.
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AVOCADO AND SHRIMP TOSTADAS RECIPE - FOOD & WINE
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- Heat the corn oil in a medium frying pan. Season with salt and fry the tortillas, turning once, until golden brown and crisp. Drain the tortillas on paper towels.
- Beat the butter with the pureed chipotle chiles and Cholula sauce until smooth. Season with salt.
- Heat a frying pan. Add the olive oil and the remaining chipotle butter and sauté the shrimp, turning to cook them evenly. Season with salt. Thinly slice the shrimp on the diagonal.
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5/5 (1)Total Time 50 minsCuisine MexicanCalories 206 per serving
- Toast the chiles in a dry skillet over medium heat, turning frequently, until they start to get speckled.
- Transfer the chilis to a bowl and add enough hot water to cover them. If they float, set a small plate or saucepan on top to keep them submerged. Let them sit for about 15 minutes.
- In a blender or food processor, add the chiles, 3 tablespoons of the soaking water, 1½ tablespoons of lime juice, olive oil, garlic, oregano, cumin, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of salt. Purée until smooth.
- Discard the remaining soaking water, then place the shrimp in the same bowl. Pour the chile mixture over the shrimp and toss to coat.
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4.3/5 (30)Total Time 30 minsCategory Tacos + TostadasCalories 274 per serving
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