| For the tostada: | |
| 12 tostada shells | |
| cooking spray | |
| --- | |
| For the shrimp marinade: | |
| 2 tsp chili powder | |
| 1 tsp cumin | |
| 1 tsp oregano | |
| 1 tsp garlic powder | |
| 1 tsp onion powder | |
| 1/2 tsp salt | |
| 1/4 tsp black pepper | |
| 2 tsp olive oil | |
| 1.5 lb raw peeled shrimp | |
| --- | |
| For the guacamole: | |
| 2 avocados mashed | |
| 1/2 small bunch cilantro minced | |
| 1 tsp minced garlic | |
| 1/2 lime, juiced | |
| 1/4 tsp salt | |
| 1/4 tsp pepper | |
| --- | |
| For the pico de gallo: | |
| 3 tomatoes seeded and diced | |
| 1/2 tsp minced garlic | |
| 1 jalapeño pepper minced | |
| 1/2 medium red onion minced | |
| 1/2 bunch of cilantro minced |
| 1. | In a medium bowl, combine all the ingredients for the marinade. Toss shrimp in spice mixture and set aside |
| 2. | Combine the avocados, cilantro, garlic, lime juice, salt and pepper for the guacamole in a medium bowl and set aside. |
| 3. | Combine the tomatoes, garlic, jalapeno, red onion and cilantro for the pico de gallo in a medium bowl and set aside. |
| 4. | Add the drained pasta, spinach, parsley, and parmesan to the skillet and toss. |
| 5. | Preheat a grill pan or skillet over medium heat. Spray with cooking spray. |
| 6. | Add the shrimp to the grill pan; cook for 1-2 minutes per side. To serve, divide the tostada shells between plates, top with guacamole, shrimp, and pico de gallo. |
Have a bag of frozen shrimp sitting in your freezer? Good news! This quick shrimp tostada recipe will help you use all of that up. There are plenty of shrimp recipes out there but this one is definitely one of our new weeknight favorites.
Enjoy this recipe for shrimp tostadas and don’t forget to Eat Seafood America!
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