This recipe is the kind of recipe I like to make for lunch because it is so quick. The shrimp are piled on top of crispy low-carb tortillas along with crunchy vegetables. What a way to do lunch!
Ingredients
4 tortillas
Vegetable oil for frying tortillas
1/2 tsp. chili powder, more for sprinkling on the shrimp
Salt to taste
1 lime, halved
1/2 cup sour cream
1/2 tsp. garlic powder
1 8-oz. bag Monterey Jack cheese, shredded
4 cups shredded cabbage mix
1 avocado, halved and sliced
1 cup cherry tomatoes, quartered
1 tsp. hot sauce
1/2 lb. cooked salad shrimp
Garnish: lime wedges, salsa, cilantro
Instructions
Soak the shrimp in milk for 20-30 minutes. The milk will eliminate any fishy odor or taste. After soaking, rinse well and drain.
Heat a thin layer of vegetable oil in a frying pan. Fry the tortilla on each side until crispy and stiff. Drain on a paper towel-lined baking sheet. Repeat with the remaining tortillas.
Preheat the broiler. Sprinkle the shrimp with chili powder and salt. Toss until well coated. Place the shrimp on a baking sheet and broil for 3 minutes. Check to make sure the shrimp are pink before removing them from the oven. Keep an eye on them so they do not burn. If you are using large-sized shrimp, it may take longer than 3 minutes. I used small, salad-sized shrimp, so these take a minimum amount of time.
In a bowl, combine the lime juice, sour cream, garlic powder and remaining chili powder. Set aside.
To build the tostada, place the crispy tortillas on a large baking sheet. You may need to use more than one baking sheet to fit them all. Top with shrimp.
Top with the cheese. Heat under the broiler until the cheese is melted.
Top the tostada with the cabbage mix, avocado, cherry tomatoes, hot sauce, cilantro and Chili Lime Cream Sauce.
Serve with some lime wedges and some extra avocado and salsa. Delicious!
Shrimp Tostadas
Equipment
- Measuring spoons
- 1 measuring cup
- 1 knife
- 1 medium-sized bowl
- 1 frying pan
- tongs
- Paper towel
- 1 plate
- 2 medium spoons
- 1 baking sheet
- 1 Small bowl
Ingredients
- 4 tortillas
- Vegetable oil for frying tortillas
- 1/2 tsp. chili powder, more for sprinkling on the shrimp
- Salt to taste
- lime, halved
- 1/2 cup sour cream
- 1/2 tsp. garlic powder
- 1 8-oz. bag Monterey Jack cheese, shredded
- 4 cups shredded cabbage mix
- 1 avocado, halved and sliced
- 1 cup cherry tomatoes, quartered
- 1 tsp. hot sauce
- 1/2 lb. cooked salad shrimp
- Garnish: lime wedges, salsa, cilantro
Instructions
- Soak the shrimp in milk for 20-30 minutes. The milk will eliminate any fishy odor or taste. After soaking, rinse well and drain.
- Heat a thin layer of vegetable oil in a frying pan. Fry the tortilla on each side until crispy and stiff. Drain on a paper towel-lined baking sheet. Repeat with the remaining tortillas.
- Preheat the broiler.
- Sprinkle the shrimp with chili powder and salt. Toss until well coated.
- Place the shrimp on a baking sheet and broil for 3 minutes. Check to make sure the shrimp are pink before removing them from the oven. Keep an eye on them, so they do not burn. If you are using large-sized shrimp, it may take longer than 3 minutes. I used small, salad-sized shrimp, so these take a minimum amount of time.
- In a bowl, combine the lime juice, sour cream, garlic powder and remaining chili powder. Stir and set aside.
- To build the tostada, place the crispy tortillas on a large baking sheet. You may need to use more than one baking sheet to fit them all.
- Top with the shrimp and cheese.
- Heat under the broiler until the cheese is melted.
- Top the tostada with the cabbage mix, avocado, cherry tomatoes, hot sauce, cilantro and Chili Lime Cream Sauce.
- Serve with some lime wedges and some extra avocado and salsa.
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