Dinner
Grilled Shrimp Tostadas
Juicy shrimp soak up salsa verde before hitting the grill, then pile onto crisp tostadas layered with shredded romaine and a bright avocado mash of lime, tomato, red onion, garlic, and cilantro. Each bite delivers smoky, tangy, and creamy contrast.
- Total
- 14 min
- Prep
- 10 min
- Cook
- 4 min
- Serves
- 4
Nutrition per Serving
- Calories
- 262
- Protein
- 22g
- Carbs
- 20g
- Fat
- 11g
- Fiber
- 6g
- Sugar
- 1g
- Sodium
- 472mg
Ingredients
- 1 medium hass avocados (halved)
- 1/2 plum tomato (seeded and diced)
- 1/2 lime (juiced)
- 2 tbsp red onion (minced)
- 1 small clove garlic (mashed)
- 1/2 tbsp chopped cilantro
- kosher salt and fresh pepper (to taste)
- 16 jumbo shrimp (3/4 lb, shelled and deveined)
- 1 garlic crushed
- 2 tbsp prepared salsa verde (or homemade salsa verde)
- 4 tostada shells
- 1 cup shredded romaine lettuce
- 1 cup canned fat free refried beans (love Trader Joe's)
- extra salsa verde (for topping)
- 2 tbsp crumbled queso blacno (optional)
Instructions
- If cooking outside on the grill, soak skewers at least 30 minutes.
- Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
- Season shrimp with salt, then mix in crushed garlic and 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.
- Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.
- Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole.
- Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.