Sep 10, 2013

Grilled Shrimp Tostadas



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.

Grilled Shrimp Tostadas
Skinnytaste.com
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

Ingredients:

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)

Optional toppings:

  • extra salsa verde, for topping
  • 2 tbsp crumbled queso blacno (optional)

Directions:


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.

44 comments :

  1. I wonder where I can find "tostada shells"? This looks yummy!

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    1. I buy them in the supermarket, you can also use corn tortillas, just spray them and bake until crisp.

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    2. mission brand makes a great corn tortilla, it's found in by the cheese aisle. you can bake it (which is healthier) or warm it up on the stove. it's only 60 calories.

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  2. This looks so good! Just added to my recipe box, yummy!

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  3. Question, I have a son who has a life threatening allergy to legumes, any suggestions of what to use instead?

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  4. Sure, you can leave it out, put the guacamole on the bottom and use extra!

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  5. YUM! I think this will be a nice and easy dinner for me :-)

    Monica, www.pear-shaped-gal.com

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  6. These look amazing!!! Yummmmm...

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  7. MMmm!!! I love grilled shrimp and a fresh tostadas looks like a great lunch :)

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  8. I love tostadas, especially when they have shrimp on them!

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  9. I had everything on hand so I made these last night!! Amazing!!!! Thanks Gina for all of the fabulous recipes!!

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  10. Question - do I adjust the points if I decide to add the cheese? This looks really good.

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    1. Yes, I don;t think it would be more than 1 more point, it's just a little.

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  11. Hi Gina,
    We love this site and those shrimp tacos!mmmm

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  12. Gina, Where did you find your grill pan? I'd love to be able to grill indoors.

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    1. I love my grill pan because it's small, my larger ones are too heavy. I bought this from Sur La Table, but the sell them in Macy's or even online. It's a Le Cruset

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  13. Silly question, but how do you eat a tostada? Just pick it up and bite it? Thanks:)

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    1. Not a silly question, I needed to know the same thing! Sounds so good, I think I cook 4 times a week from this site... Thank you and don't ever stop!!!

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  14. These look so yummy! Can't wait to try.

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  15. this looks great! i really want to try this sometime! thanks for the great idea. i live in berlin and it's lacking in the mexican food department so this is a great find!

    rae @ lovefromberlin.net

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  16. Lovely idea for a light late summer dinner!

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  17. I wish I would have seen this the other day! looks sooo good I am definitely going to make this for my family next week.

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  18. My husband doesn't like over of these ingredients so my 4 year old and I decided we're having them for lunch next week while he's at work, lol. His loss!!!! ;)

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  19. I love shrimp!

    http://therealfoodrunner.blogspot.com

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  20. Made these twice this week! My husband and I loved them. He likes everything I make from your recipes, which is 95% of my cooking. Thank you, Gina!

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  21. Can you use a different fish. Like tilapia?

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  22. hi I was wondering can I substitute something else for the salsa verda and for the beans

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  23. Yum! These look much more filling than the basic shrimp tacos I make.

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  24. YUM! I made these yesterday and they were delicious! Only change I made was using large shrimp instead of Jumbo (just added 1 or 2 more to each tostada.) Adding these to my go-to recipe list. I plan to make them on the indoor grill pan during the winter!

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  25. I made these tonight on my indoor grilling pan. These were fabulous!!!!! My first time eating these and I'm hooked. Thanks so much for this website. You are helping me continue to eat well and a variety of foods while still eating healthy! I am excited about cooking again for my family. Thank you. Looking forward to buying your cookbook.

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  26. Made these last night - my husband is usually the cook in our house. Needless to say he LOVED them!! Thanks for another fabulous recipe!

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  27. Wow...! That's looking so beautiful.
    I really love it the recipe :) Thank you so much for this delicious Sea Food Recipes ...!!!

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  28. I made these tonight and omg they were soooooo good. Not as pretty as yours but still fabulous!! ;) Definitely will me making these again!!

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  29. I made these today for cinco de mayo and they were awesome. I grilled my shrimp on my grill pan, but had to unskewer them halfway through because the shrimp on the ends we're not cooking all the way through. Nonetheless, everything came out delicious and best of all super easy. What a great light weeknight dinner. My 7 year old had 2 helpings! That's a winner in my book. Thank Gina-- Nancy E.

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  30. Made this last night for dinner, one word YUMMY!!

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  31. Dumb question....when you say 1 medium haas avocado, halved, do you mean use the whole avocado but cut it in halves before mashing or use the whole avocado?

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    1. I meant or use just half of the avocado?

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  32. Do the refried beans get heated or do you just use them cold out of the can? And the tostados...do you heat them up?

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  33. This recipe was soooo good!!

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