Shrimp Tostada

Name: Shrimp Tostada
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2½ cups Sea Queen Medium Cooked Shrimp, thawed and diced; 2 mini cucumbers, diced; 1 cup diced red onion, divided; 5 teaspoons minced jalapeño, divided; 1 cup grape tomatoes, quartered; ¼ cup cilantro, chopped; 5 tablespoons lime juice; 2 tablespoons Burman’s Hot Sauce; Stonemill Iodized Salt, to taste; 8 Pueblo Lindo White Corn Tortillas; 2 tablespoons plus 1 teaspoon Carlini Canola Oil, divided; 2 15.5-ounce cans Dakota’s Pride Black Beans, drained, liquid reserved; Stonemill Ground Black Pepper, to taste

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Looking for a healthy and easy recipe that you can make in less than an hour? Try this Shrimp Tostada recipe and see how delicious eating healthy can really be.

This recipe is a delightful dish that effortlessly combines the freshness of shrimp with crisp veggies, creating a fiesta for your taste buds.

This recipe includes succulent shrimp, crunchy mini cucumbers, red onions, jalapeños and juicy grape tomatoes on top of a crunchy tortilla.

The tortilla is lightly brushed with canola oil and baked until crispy. These white corn tortillas are seasoned with a touch of salt and become a crunchy foundation for the rest of the dish.

The black bean spread is creamy and packed with protein, providing a tasty spread for the tostada recipe, leaving you craving another bite.

Shrimp Tostadas are a flavorful and healthy dish that also packs a spicy kick. Serve these up at your next get-together and impress your guests with this delicious recipe.

Prep Time: 10 minutes (plus 15 minutes to marinate) | Cook Time: 20 minutes | Total Time: 30 minutes (plus 15 minutes to marinate) | Yields: 8 tostadas

Ingredients:

2½ cups Sea Queen Medium Cooked Shrimp, thawed and diced
2 mini cucumbers, diced
1 cup diced red onion, divided
5 teaspoons minced jalapeño, divided
1 cup grape tomatoes, quartered
¼ cup cilantro, chopped
5 tablespoons lime juice
2 tablespoons Burman’s Hot Sauce
Stonemill Iodized Salt, to taste
8 Pueblo Lindo White Corn Tortillas
2 tablespoons plus 1 teaspoon Carlini Canola Oil, divided
2 15.5-ounce cans Dakota’s Pride Black Beans, drained, liquid reserved
Stonemill Ground Black Pepper, to taste

Directions:

Preheat oven to 400°.
In a large bowl, combine the shrimp, cucumbers, ½ cup red onions, 1 teaspoon jalapeño, tomatoes, cilantro, lime juice, hot sauce and season to taste with salt. Stir until well combined. Refrigerate for 15 minutes.
Lightly brush both sides of each tortilla with the 2 tablespoons oil. Place on a baking sheet and bake for 10 minutes until crispy. Season to taste with salt.
In a small skillet, heat the remaining oil over medium-high heat. Sauté the remaining onion and jalapeño until tender, about 5 minutes.
Add the black beans and just enough reserved liquid to submerge the beans. Cook for 5 minutes; add more liquid if needed.
Mash the beans, add salt and pepper to taste.
Spread the beans onto each tostada, top with the shrimp salad.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen