Grilled Shrimp Tostadas Recipes

GRILLED SHRIMP TOSTADAS

Grilled Shrimp Tostadas image

Fire up the grill for our Grilled Shrimp Tostadas recipe. Shrimp, corn, poblanos and avocados rule these Grilled Shrimp Tostadas. Serves eight.

Provided by My Food and Family

Categories Shrimp

Time 45m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 poblano chiles
3 ears corn on the cob, husks and silks removed
1-1/2 lb. uncooked deveined peeled large shrimp
1/2 cup KRAFT Zesty Italian Dressing, divided
1 avocado, cut into chunks
8 tostada shells (6 inch)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Heat grill to medium-high heat.
Place chiles and corn on grill. Grill chiles 10 min. or until blackened, turning occasionally; transfer to bowl. Cover with plastic wrap. Grill corn an additional 5 to 10 min. or until tender, turning occasionally; remove from grill.
Thread shrimp onto skewers; grill 4 min. or until shrimp turn pink, brushing frequently with 1/4 cup dressing. Meanwhile, blend remaining dressing and avocados in blender until smooth.
Peel, seed and devein chiles; cut into strips. Remove corn from cobs. Combine chiles, corn and shrimp. Place tostada shells on grill; top with cheese. Grill 2 min. or until cheese is melted. Remove from grill. Top with shrimp mixture and avocado mixture.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 420 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 2 g, Protein 19 g

GRILLED SHRIMP TACOS

Grilled Shrimp Tacos image

Hot, grilled shrimp are dressed with a sauce made from Taco Ranch Dressing, and served on warmed flour tortillas.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 lime, juiced and grated
1 teaspoon cumin
1 pound large shrimp, peeled and deveined
Salt and ground black pepper
6 (8 inch) flour tortillas, heated according to package directions
1 (12 ounce) package DOLE® All Natural Southwest Salad Kit

Steps:

Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 34.2 g, Cholesterol 123.6 mg, Fat 14.4 g, Fiber 3.1 g, Protein 18.4 g, SaturatedFat 3.1 g, Sodium 565.7 mg, Sugar 0.2 g

GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD

Grilled Shrimp, Corn and Black Bean Tostada Salad image

Categories Salad Bean Onion Tomato Vegetable High Fiber Shrimp Corn Summer Cilantro Lettuce Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

For dressing
5 tablespoons fresh lime juice
3/4 cup olive oil
6 tablespoons chopped fresh cilantro
1 1/2 tablespoons minced, seeded jalepeño chili (preferably red)
1 tablspoon ground cumin
For salad
3 cups chopped seeded tomatoes
1 15-ounce can black beans, rinsed, drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion
6 cups shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined
24 large tortilla chips
Additional chopped fresh cilantro (optional)

Steps:

Make Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
Make Salad:
Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.

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