Grilling gives these shrimp tostadas a boost of smoky flavor. Skewering the shrimp prevents them from falling through the grates while getting even char on each side. If you have a grill basket, you can throw them in that instead; just make sure to get them into a single layer so they don’t steam.
Grilled Shrimp Tostadas
Active Time: 20 minutes Total Time: 20 minutes
Serves 4- 1 pound peeled and deveined raw shrimp (21-25 count)
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons chile-lime seasoning
- 1 teaspoon garlic powder
- 8 corn tortillas
- 2 cups shredded cabbage
- 1 cup guacamole
- 1 to 2 jalapeño peppers, sliced
- 1 cup chopped fresh cilantro
- Crumbled cotija cheese and sour cream, for serving
Preheat grill to medium-high.
Toss shrimp with 1 tablespoon oil, the chile-lime seasoning, and garlic powder in a large bowl. Thread onto four 12-inch metal skewers. Brush both sides of each tortilla with the remaining 1 tablespoon oil.
Grill the shrimp until lightly browned and cooked through, flipping once, about 4 minutes. Grill the tortillas until lightly charred and crispy, flipping once, about 2 minutes.
Top the tortillas with cabbage, guacamole, jalapeño, and the grilled shrimp. Sprinkle with cilantro and serve with cotija cheese and sour cream, if desired.
Recipe nutrition per serving: 364 Calories, Total Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 183 mg, Carbohydrates: 28 g, Fiber: 7 g, Total Sugars: 2 g, Protein: 27 g, Sodium: 629 mg, Potassium: 739 mg, Vitamin A: 467 IU.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at EatingWell.com. Copyright 2022 Meredith Corporation. Distributed by Tribune Content Agency, LLC.
