Grilled Shrimp Tostadas With Lime

20m
Prep Time
5m
Cook Time
25m
Ready In


"Grilled shrimp get the southwest treatment, enhanced by creamy avocado topping and black bean salsa. Low cal and quick!"

Original is 4 servings
  • FOR THE SHRIMP
  • BLACK BEAN SALSA
  • AVOCADO TOPPING

Nutritional

  • Serving Size: 1 (476.6 g)
  • Calories 704.6
  • Total Fat - 12.9 g
  • Saturated Fat - 2 g
  • Cholesterol - 214.5 mg
  • Sodium - 1304.5 mg
  • Total Carbohydrate - 102.3 g
  • Dietary Fiber - 24.2 g
  • Sugars - 8 g
  • Protein - 50.3 g
  • Calcium - 284.7 mg
  • Iron - 6.9 mg
  • Vitamin C - 29.9 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

To prepare shrimp, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.

Step 2

To prepare black bean salsa, combine green onions and next 7 ingredients (through beans) in a medium bowl; toss to coat.

Step 3

To prepare avocado topping, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth. Stir in tomato.

Step 4

Heat a grill pan over medium-high heat. (Or cook outside) Coat pan with cooking spray. Add shrimp to pan and grill 2 minutes on each side.

Step 5

Top each tostada with 1/4 cup bean mixture, 3 shrimp, and 1 tablespoon avocado mixture. Serve with lime wedges.

Tips


  • Grill Pan
  • Grill

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use fresh shrimp for the best flavor and texture.
  • If you can't find chipotle chile in adobo sauce, you can substitute 1/2 teaspoon chipotle chili powder.

  • Substitute the Greek yogurt in the avocado topping for plain, unsweetened almond yogurt. This substitution will reduce the amount of dairy in the recipe, making it suitable for those with lactose sensitivities or allergies. Additionally, the almond yogurt is a healthier option, as it is lower in calories and fat, and higher in protein and fiber.
  • Substitute the corn tostadas for whole wheat tostadas. This substitution will add more fiber and protein to the recipe, making it a more nutrient-dense dish. Additionally, the whole wheat tostadas will have a slightly nuttier flavor that will complement the other ingredients in the recipe.

Vegan Grilled Tostadas Replace the shrimp with 1/2 cup chopped mushrooms, 1/2 cup chopped bell pepper, and 1/2 cup chopped zucchini. Marinate the vegetables in 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon ground cumin, and 1/4 teaspoon kosher salt for 10 minutes. Grill the vegetables in a grill pan or outside until lightly charred. Top each tostada with 1/4 cup bean mixture, a portion of the grilled vegetables, and 1 tablespoon avocado mixture. Serve with lime wedges.



Mexican Corn Salad:

This Mexican-inspired corn salad is a great side dish to serve with the grilled shrimp tostadas. It is light and flavorful, made with fresh corn, red onion, jalapeño, lime juice, and cilantro. The sweetness of the corn pairs nicely with the spiciness of the shrimp tostadas, creating a perfect balance of flavors.


Grilled Zucchini: Grilled zucchini is a great accompaniment to the Mexican Corn Salad and shrimp tostadas. The zucchini is lightly seasoned with olive oil, garlic, and herbs, then grilled until lightly charred and tender. The smoky, charred flavor of the zucchini complements the sweet corn and spicy shrimp tostadas, creating a delicious and balanced meal.




FAQ

Q: What type of shrimp should I use?

A: Fresh shrimp, peeled and deveined, is best for this recipe. You can also use frozen shrimp, as long as it is thawed before use.



Q: How long should I cook the shrimp?

A: Cook the shrimp for about 3 minutes, or until they are pink and just cooked through. Do not overcook the shrimp, as they will become tough.

1 Reviews

LifeIsGood

This was delicious! I loved every component and it all came together beautifully. We enjoyed this for our Cinco de Mayo dinner. Thank you for posting this winner!

5.0

review by:
(9 May 2021)

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Fun facts:

Fun Fact 1: Chipotle chiles in adobo sauce, which are used in this recipe, are a popular ingredient in Mexican cuisine. They were first introduced to Mexico by the Spanish in the 16th century.

Fun Fact 2: Avocado, which is a key ingredient in the avocado topping for this recipe, is a favorite of celebrities like Jennifer Aniston and Gwyneth Paltrow. They often include it in their diets for its health benefits.