Serves 3
45 min
Mini Shrimp Tostadas
Recipe GLPRf45a67f698bc0c
Crispy corn tortilla rounds topped with creamy guacamole, tangy yogurt-onion cream, and succulent garlic-seasoned shrimp. These elegant mini tostadas feature a vibrant blend of Mexican flavors with fresh cilantro, jalapeño, and lime. Perfect as an appetizer or light starter.
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Ingredients
4 corn tortillas
¼ cup canola oil
2 ripe avocados
½ Juice from ½ lime
½ teaspoon ancho chili powder
2 tablespoons diced onion
1 tablespoon chopped cilantro
1 jalapeño pepper, diced
¼ teaspoon onion powder
3 dashes ground black pepper
4 dashes salt
1 tablespoon butter
12 raw peeled shrimp, tails removed
¼ cup Greek nonfat yogurt
½ large Roma tomato, chopped
2 small cloves garlic, diced
Directions
Using a 2½-inch round cookie cutter, carefully cut 3 tostada rounds from each of the 4 corn tortillas, creating 12 crispy rounds total. Reserve the tortilla scraps.
Heat a small skillet over medium heat and add the canola oil. Place one tortilla scrap into the oil as a test; when the oil begins to bubble around the scrap, remove it. Carefully place a few tostada rounds in the hot oil and fry until the undersides turn golden brown, about 1–2 minutes. Flip each round and fry the other side until golden brown, another 1–2 minutes. Remove the fried tostada rounds with a slotted spoon and drain on paper towels. Repeat with remaining rounds.
While the tostadas are cooking, prepare the guacamole. Cut each avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl.
Mash the avocado with a fork until you reach your desired consistency. Add the lime juice, diced jalapeño, diced garlic, 1 tablespoon of the chopped cilantro, the onion powder, and 2 dashes of salt and 1 dash of black pepper. Stir until combined and set aside.
In a medium skillet, melt the butter over medium heat.
Add the shrimp to the melted butter along with the ancho chili powder, remaining 2 dashes of black pepper, and remaining 3 dashes of salt. Stir gently to coat. Cook for 1–2 minutes until the underside of each shrimp turns opaque white. Flip the shrimp and cook the other side for another 1–2 minutes until fully opaque and cooked through (internal temperature should reach 145°F). The shrimp should curl into a C-shape when fully cooked. Transfer to a clean plate.
In a small bowl, stir together the Greek yogurt, diced onion, and diced tomato until well combined. This creates the yogurt-onion topping.
To assemble each tostada, spread a small spoonful of guacamole on top of each crispy tostada round. Top the guacamole with about 1 teaspoon of the yogurt-onion mixture. Place one cooked shrimp on top of each tostada.
Arrange the assembled tostadas on a serving plate and garnish with the remaining fresh cilantro sprigs. Serve immediately.
