Oven Baked Shrimp Tostadas
A oven-baked, crispy corn tortilla is loaded with wholesome, fresh toppings, and sautéed shrimp. This Mexican-inspired dish is easy to make for you or your family.
Servings: 3 people
cutting board & knife
- 1 lb. large shrimp peeled & deveined
- 3 tbsps. corn oil *use any you prefer
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 12 corn tortillas
- 3 tbsps. cilantro chopped
- 3 tbsps. red onion diced
- 1/2 cup salsa
- lime juice to squeeze over tostadas
- beans optional
- 1/2 cup non-fat Greek yogurt optional
Chop all your veggies/cilantro and set them aside.
In a small bowl toss shrimp with seasoning (salt, pepper, onion, paprika, and garlic powder).
In a medium-sized skillet, add 1 tablespoon of oil and your seasoned shrimp.
Cook for about 2-3 minutes per side or until shrimp is pink and no longer translucent; set aside.
Brush each side of your tortillas with oil and set them on a large baking sheet.
Bake for 4 minutes per side at 375°F. or until golden brown and crispy. The edges will raise slightly and bubble.
Once shells are baked, add salsa, fresh veggies, cilantro, and shrimp. Squeeze with lime juice and add non-fat Greek yogurt if you please.
Nutritional values may vary and are meant to be a guide.
WHAT TO SERVE WITH TOSTADAS
You can serve this meal with the following side dishes, but like tacos, these are pretty filling and do not necessarily need a side dish to make a meal.
These do not freeze well or keep more than a few hours. You can however prepare the veggies and shrimp ahead of time.
- rice (brown or white)
- side salad
- baked fries
- Spanish rice
- fresh-cut veggies
Serving: 1tostada | Calories: 402cal | Carbohydrates: 53g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 545mg | Potassium: 462mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1292IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 2mg