addicted to recipes

all things food

  • home
  • recipes
  • travel
  • about me

Shrimp Tostadas

May 15, 2014 By denise Leave a Comment

As I mentioned in an earlier post this week, I had an amazing dish at a Mexican restaurant recently which included shrimp as part of my fajita platter. This shrimp was so tasty and just bursting with a smattering of spices. I had planned to recreate it the way I ate it – with romaine lettuce wraps. But then I saw this pin from What’s Gaby Cooking and I knew I had to make some shrimp tostadas. I mean seriously. Sometimes a photo of a dish can just make you want it right then.

I’ve just recently started dipping my chips into avocado so I knew I wouldn’t make that a focus of my tostadas. And I was too hungry to grill some corn. So I went the super simple route with these babies, as in canned corn and beans, and it worked perfectly. The shrimp has so much flavor that I practically inhaled these tostadas.

For my next party, I’m thinking I’ll make baby tostadas that can be eaten in one bite!

Shrimp Tostadas @addicted2recipe

Shrimp Tostadas

Ingredients:

5 Corn tortillas
1/4 c + 1 Tbsp Mazola oil
1 Tbsp butter
About 15 medium size shrimp, cleaned and deveined, with the tail off
2 Tbsp Worcestershire sauce
1 1/2 c Black beans
1 1/2 c Corn
Romaine Lettuce, diced or julienned
2 Plum Tomatoes, finely diced
2/3 c Cheddar cheese, shredded

Shrimp rub:

1/2 tsp Smoked paprika
1/2 tsp Garlic powder
1/2 tsp Cumin
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Chili Powder

Instructions:

Using a small sauté pan, heat 1/4 c oil. Add corn tortillas one at a time and heat about 2-3 minutes until crispy. Remove and drain on a paper towel covered plate.

In a small bowl, combine spices to make rub. Set aside.

In a medium sauté pan, add 1 Tbsp oil and 1 Tbsp butter. Let butter melt and get a little brown.

Sprinkle spice rub on both sides of shrimp. Add shrimp to the pan with melted butter. Pour in Worcestershire sauce.

Let cook for 2-3 minutes on each side. Remove and drain on paper towel covered plate.

Meanwhile, heat up black beans and corn.

Make the tostadas by adding beans to the corn tortillas. Top with corn, lettuce, cheese, tomatoes and about three shrimp per tostada.

Enjoy!

Related Posts Plugin for WordPress, Blogger...

Share this:

  • Email
  • Print
  • Facebook
  • Twitter

Filed Under: Dinner, Mexican, Recipes, Seafood

« Beef Fajita Lettuce Wrap
Vanilla Cream Soda »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow addicted 2 recipes!

Follow Us on FacebookFollow Us on Google+Follow Us on TwitterFollow Us on FlickrFollow Us on InstagramFollow Us on PinterestFollow Us on E-mail
Follow on Bloglovin

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Subscribe to the RSS Feed

RSS Feed RSS - Posts

RSS Feed RSS - Comments

Instagram

This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on instagram.com.

Top Posts

Joanna Gaines Lemon Bars
Fideo con Carne and Papas
Lemon Meringue Pie in a Mason Jar
Spicy Chipotle Raspberry Sauce for Charcuterie Boards
Tweets by @addicted2recipe

Top Pinned Posts

  • Maple Glazed Bacon-Wrapped Green Beans
  • Pumpkin Gingerbread Trifle
  • Oven Baked Tacos
  • Rudy’s Creamed Corn
  • Pecan Praline Mini Bundt Cakes

Amazon Associates Disclosure

Addicted 2 Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

My Amazon Store

Recipe Archive

Recipe Categories

I’m connected with…

I’m connected with…


Copyright © 2023 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.