Throw some shrimp on the grill and try a Mexican staple with a delicious twist.
24 large shrimp, peeled and deveined (about 1 1/2 pounds)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Black bean salsa:
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon minced chipotle chiles in adobo sauce
1 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1 (15-ounce) can unsalted black beans, rinsed and drained
1/4 cup plain fat-free Greek yogurt
1 teaspoon lime juice
1 ripe peeled avocado
1 cup chopped seeded tomato
8 corn tostadas
4 lime wedges
How to Make It
To prepare shrimp, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.
To prepare black bean salsa, combine green onions and next 7 ingredients (through beans) in a medium bowl; toss to coat.
To prepare avocado topping, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth. Stir in tomato.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side. Top each tostada with 1/4 cup bean mixture, 3 shrimp, and 1 tablespoon avocado mixture. Serve with lime wedges.
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A couple of substitutions: instead of chipotle in adobo, I sprinkled on chipotle chile powder. The chipotle in adobo is usually too spicy for my kids. I used medium instead of large shrimp, so there were more like 6-9 shrimp per tostada, which made it kind of messy b/c they kept falling off. Also, there was way more avocado topping than a Tbs per tostada. My avocado wasn't huge either. But that was fine by me! That said, they were really tasty and yes, very quick to pull together.
A few steps but comes together quickly. With 2 tostada per serving it is a filling meal. I used multigrain tortillas and 'toasted' them in the oven broiler while the shrimp cooked. Plan to roll the leftovers up in a tortilla or put over greens for a nice salad.
These are sooo good! The recipe does require a few steps, but they're not difficult. I used high quality wild caught jumbo Mexican shrimp. The recipe didn't make enough of the black bean salsa to be able to put 1/4 cup on each tortilla, so I would double it next time. I followed the recipe as written with the exception of adding a few extra shrimp. I served the tostadas to guests, and we all raved about how delicious they were. I served them with a roasted beet, poblano and red onion salad. Yum!
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