Shrimp Tostadas Recipes

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 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 TOSTADA BITES

Steps:

• In a large bowl, whisk together olive oil, lime juice, honey, garlic, paprika, and cayenne and season with salt. Add shrimp and toss until fully coated, then cover and let marinate in fridge at least 30 minutes and up to 2 hours.
• In a large skillet over medium heat, cook shrimp until pink and completely opaque, 2 minutes per side.
• In a medium bowl, mash avocados with lime juice, red onion, jalapeño, and cilantro and season generously with salt.
• Dollop a tablespoon of guac into tortilla scoops, top with shrimp, and garnish with cilantro before serving.

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.

THE BEST MEXICAN SHRIMP TOSTADAS CEVICHE

Steps:

• Put the prawns, garlic and chili flakes into a bowl with a pinch of salt and pepper and a little drizzle of olive oil. Mix well, then set aside.
• Put the avocados, spring onions, chili, radishes, and tomatoes into another bowl and mix together. Taste and season with salt, pepper, and half the lime juice. Mix well, stir in the lettuce, then the coriander and set aside.
• Heat a dash of oil in a heavy-based frying pan. Extract the prawns from their marinade and fry them for about 2 minutes on each side, until just cooked through. Sprinkle with the remaining lime juice and stir.
• Toast the tortillas in a dry pan until nicely colored and beginning to crisp up.
• Divide the salad equally between the toasted tortillas, top with the cooked prawns and serve.

SIMPLE SHRIMP TOSTADAS

Steps:

• Mix tomatoes, cilantro, and red onion together in a bowl.
• Spread 1 tablespoon mayonnaise onto each tostada; top with 2 to 3 tablespoons tomato mixture. Add an even layer of shrimp onto each tostada and top with avocado slices; season with salt and pepper.

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.