Scrumptious Shrimp Tostadas Recipes

SHRIMP TOSTADAS

Shrimp Tostadas image

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

Time 20m

Number Of Ingredients 16

Ingredients

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)
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 ((if gluten-free make sure to check bean label))
1 1/2 cups shredded mexican blend cheese

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 LIME-CILANTRO SAUCE

Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

Steps:

Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

SHRIMP TOSTADAS

Shrimp Tostadas image

Make and share this Shrimp Tostadas recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 40m

Yield 6 tostadas

Number Of Ingredients 20

Ingredients

1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon black pepper, freshly ground
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon packed brown sugar
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 1/2 lbs shrimp, shelled, deveined, rinsed, and drained
1 medium onion, sliced
1 medium poblano pepper, cored, seeded, and sliced
1 medium bell pepper, cored, seeded, and sliced
2 tablespoons fresh cilantro, chopped
1 medium lime, cut into wedges
6 (6 inch) corn tortillas
cooking spray
1 cup lettuce, chopped
1/2 cup guacamole
1/2 cup sour cream

Steps:

Heat oven to 450 degrees. Cover a large baking sheet with foil. Lay tortillas on sheet and spray with cooking spray. Turn over and spray other side. When oven is heated, bake for 10-15 minutes or until light golden brown. They may still appear floppy, but will become crispy as they cool. Remove and place on plate covered with paper towels. Blot with a paper towel to absorb any excess oil.
In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the olive oil in a ziptop bag and mix in all but 1 tablespoon of the spice mix. Add the garlic and shrimp; massage to coat. Set aside.
Heat a 12-inch sauté pan over medium-high heat, and, when hot, coat with cooking spray. Add the sliced onion and sauté until softened and fragrant and starting to brown, about 4 minutes. Add the chile and bell pepper and continue to sauté for 2 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 1-2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 2-3 minutes. Add the sautéed vegetables; toss to combine and reheat.
Spread a small amount of guacamole on tostada. Spread a small amount of sour cream over guacamole, then add some lettuce. Add some sauteed vegetables and top with shrimp. Sprinkle with chopped cilantro.
Serve with additional sour cream and guacamole.

Nutrition Facts : Calories 243, Fat 10.6, SaturatedFat 3.1, Cholesterol 152.8, Sodium 972.1, Carbohydrate 19.9, Fiber 3.5, Sugar 3.2, Protein 18.4

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