Grilled shrimp, homemade guacamole, fat free refried beans and lettuce on top of a crispy tostada. Super easy and quick – you're going to love these!!
I've been dying to make share this shrimp tostada recipe with you guys and finally got around to photographing it. It's still hot enough this week to make these outside on the grill, but if you prefer to keep it indoors, just use a grill pan, you can make them all year round.
Seasoning the shrimp with salsa verde and crushed garlic is my secret to fabulous tasting shrimp. I discovered this from my friend Doreen, who also added sofrito to her shrimp and I just couldn't stop eating it. I didn't have sofrito, but it was just as good without. These are super filling, one is all you need! If you have a crowd, you can easily double or triple the recipe.
Servings: 4 • Size: 1 tostada • Old Points: 5 pts • Weight Watcher Points+: 7 pt
Calories: 262 • Fat: 11 g • Carb: 20 g • Fiber: 6 g • Protein: 22 g • Sugar: 1 g
Sodium: 472 mg • Cholest: 129 mg
For the guacamole:
- 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
For the tostada:
- 16 jumbo shrimp (3/4 lb), shelled and deveined
- 1 garlic crushed
- 2 tbsp prepared salsa verde (in the mexican section near taco stuff)
- 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)
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 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.