Simple Shrimp Tostadas Recipes

EASY SHRIMP TOSTADAS

Steps:

• Melt butter in 10-inch skillet over medium-high heat until sizzling; add shrimp. Cook just 2-3 minutes or until shrimp are pink. Remove from heat; season lightly with salt and pepper, if desired.
• Combine coleslaw mix and dressing in bowl.
• Place tostada shells onto individual serving plates. Top each with 1/4 cooked shrimp and 1/4 cup coleslaw mixture.

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

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.

SHRIMP TOSTADAS

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

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.

SHRIMP-AVOCADO TOSTADAS

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

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.

MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY

Steps:

• Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
• Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
• Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
• Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
• To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.

SHRIMP AND ZUCCHINI TOSTADAS

Steps:

• Preheat oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.
• In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and top with sour cream and scallions.

SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY

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!

SHRIMP AND LIME TOSTADAS

Steps:

• Preheat oven to 325°F. Place tortilla wedges in single layer on 2 large baking sheets. Bake until crisp, turning once, about 30 minutes. Cool on baking sheet.
• Spray small baking dish with oil spray. Add garlic; cover with foil. Bake until tender, about 30 minutes. Cool slightly. Peel garlic; mash in small bowl.
• Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic.
• Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes. Drain shrimp and lime peel in fine strainer. Cool. Coarsely chop shrimp. Transfer shrimp and lime peel to bowl.
• (Tortillas, garlic mixture and shrimp can be made 1 day ahead. Store tortillas in airtight containers at room temperature. Chill garlic mixture and shrimp separately.)
• Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp. Season with salt and pepper. Spoon atop tortilla chips and serve.