Seared Shrimp Tostadas With Avocado Salsa Recipes

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SHRIMP-AVOCADO TOSTADAS

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 12 servings

Number Of Ingredients 14



Shrimp-Avocado Tostadas image

Steps:

  • Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
  • Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
  • Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
  • Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
  • Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
  • Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.

2 dried ancho chiles, stemmed and seeded
3 1/2 tablespoons fresh lime juice (from about 3 limes), plus wedges for serving
3 tablespoons vegetable oil, plus more for frying
1 large clove garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
1 1/2 pounds medium shrimp, peeled and deveined
12 corn tortillas
3 avocados
3 scallions, thinly sliced (white and green parts separated)
2 tablespoons chopped fresh cilantro
Sour cream and diced tomato, for topping

SHRIMP TOSTADAS WITH AVOCADO-TOMATILLO SALSA

Blend tomatillos with avocado for a chunky salsa to top tostadas with refried beans and grilled shrimp.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 12



Shrimp Tostadas with Avocado-Tomatillo Salsa image

Steps:

  • Prepare a grill for medium-high heat; lightly oil the grates.
  • Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
  • Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
  • Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.

1 tablespoon vegetable oil, plus more, for the grill grates
1 clove garlic, quartered
1 jalapeno, quartered, seeded for less heat
1 small onion, quartered
4 tomatillos (about 8 ounces), husked and coarsely chopped
1/2 ripe avocado, seeded, peeled and chopped
Kosher salt
1/4 cup lightly packed fresh cilantro leaves, coarsely chopped, plus whole leaves, for serving
1 1/2 pounds medium shrimp (about 30), peeled and deveined
One 15- to 16-ounce can refried beans
1 head romaine, thinly sliced
8 corn tostadas

SHRIMP TOSTADAS WITH AVOCADO SALSA

"Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14



Shrimp Tostadas with Avocado Salsa image

Steps:

  • Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.

Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 446mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

1 medium ripe avocado, peeled and chopped, divided
1 tablespoon water
3 teaspoons lime juice, divided
2 teaspoons blackened seasoning, divided
1 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1 small navel orange, peeled and chopped
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh cilantro
6 tostada shells
1 cup shredded reduced-fat Mexican cheese blend
1 tablespoon canola oil
1 pound uncooked large shrimp, peeled and deveined

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22



Shrimp Tostadas with Lime-Cilantro Sauce image

Steps:

  • Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY

Here's what you need: corn tortillas, olive oil, shrimp, english cucumber, tomato, avocado, red onion, lemon, lime, fresh cilantro, salt, serrano pepper

Provided by Greg Perez

Categories     Lunch

Yield 6 tostadas

Number Of Ingredients 12



Shrimp & Avocado Tostadas Recipe by Tasty image

Steps:

  • Preheat oven to 425ºF (220ºC).
  • Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
  • Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
  • Roughly chop the shrimp and transfer to a bowl.
  • Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
  • Marinate for 10-15 minutes.
  • Spoon the shrimp mixture onto the tostadas.
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 5 grams, Protein 18 grams, Sugar 4 grams

6 corn tortillas
olive oil, to taste
1 lb shrimp, peeled and deveined
1 cup english cucumber, diced
1 cup tomato, diced
1 avocado, diced
1 cup red onion, diced
1 lemon, juiced
1 lime, juiced
1 tablespoon fresh cilantro, chopped
salt, to taste
1 serrano pepper, finely chopped, optional

SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA

Make and share this Seared Shrimp Tostadas with Avocado Salsa recipe from Food.com.

Provided by Teresa Johnson

Categories     Mexican

Time 4h53m

Yield 4 serving(s)

Number Of Ingredients 14



Seared Shrimp Tostadas with Avocado Salsa image

Steps:

  • Mix shrimp, 2 teaspoons oil, jalapeno, garlic and cumin in bowl.
  • Chill at least 1 hour and up to 3 hours.
  • Preheat oven to 350 F.
  • Brush tortillas on each side with 1/2 teaspoon oil.
  • Place on nonstick baking sheet.
  • Bake until tortillas are crisp, about 20 minutes.
  • Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl.
  • Season salsa with salt and pepper.
  • Combine remaining ingredients in large bowl; toss together.
  • Season with salt and pepper.
  • Heat large nonstick skillet over high heat.
  • Add shrimp mixture; saute until just cooked through, about 3 minutes.
  • Divide salad among tortillas.
  • Top with shrimp.
  • Spoon salsa atop each.

Nutrition Facts : Calories 294.9, Fat 12.5, SaturatedFat 2, Cholesterol 135.7, Sodium 339.9, Carbohydrate 23.3, Fiber 3.1, Sugar 3.3, Protein 22.3

12 ounces uncooked large shrimp, peeled,deveined
6 teaspoons vegetable oil
3 teaspoons minced, seeded jalapeno chiles
1 clove garlic, pressed
1/2 teaspoon ground cumin
4 flour tortillas (10-inch)
1 cup diced plum tomato
3 tablespoons diced avocados
1 tablespoon chopped fresh cilantro
6 cups shredded red leaf lettuce
1 cup packed fresh cilantro leaves
1/2 cup thinly sliced seeded peeled cucumber
1/2 cup thinly sliced red onion
1 tablespoon fresh lime juice

SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA

Categories     Leafy Green     Shellfish     Sauté     Low Fat     Lunch     Shrimp     Avocado     Summer     Chill     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 14



Seared Shrimp Tostadas with Avocado Salsa image

Steps:

  • Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
  • Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
  • Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
  • Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
  • Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.

12 ounces uncooked large shrimp, peeled, deveined
6 teaspoons vegetable oil
3 teaspoons minced seeded jalapeño chili
1 large garlic clove, pressed
1/2 teaspoon ground cumin
4 9- to 10-inch-diameter flour tortillas
1 cup diced plum tomatoes
3 tablespoons diced avocado
1 tablespoon chopped fresh cilantro
6 cups shredded red leaf lettuce
1 cup (packed) fresh cilantro leaves
1/2 cup thinly sliced seeded peeled cucumber
1/2 cup thinly sliced red onion
1 tablespoon fresh lime juice

SHRIMP TOSTADAS WITH AVOCADO SALSA

This is a Taste of Home recipe from 2009 submitted by Karen Gulkin of Greenley, Colorado. I did not have prepared tostada shells, so I used corn tortillas that I pan fried. hope you enjoy!

Provided by Docs Mom

Categories     Mexican

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13



Shrimp Tostadas With Avocado Salsa image

Steps:

  • In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
  • For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
  • Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
  • Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa.

1 medium avocado, peeled and chopped, divided
1 tablespoon water
3 teaspoons lime juice, divided
2 teaspoons blackened fish seasoning, divided
1 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained, divided
1 small navel orange, peeled and chopped
1/4 cup red onion, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon fresh cilantro, minced
6 tostado shells
1 cup reduced-fat Mexican cheese blend, shredded
1 lb large raw shrimp, peeled and deveined

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