Grilled Shrimp Tostadas Recipe

3      Reviews by:    George Young   Grilled Shrimp Tostadas Recipe uses chili powder, cumin, oregano, lime juice, olive oil, tomatoes, avocado, onion, ear of corn, shrimp, tostadas, refried beans, cabbage, and cilantro in making this delicious shrimp tostada recipe. Food Category:    Seafood Cuisine Origin:    Mexican    Servings:4 Nutrition facts:258 calories8.5 grams fat Print Preview Rate This Recipe Prep Time:   10 Minutes Cook Time:   10 Minutes Total Time:   20 Minutes

INGREDIENTS

• Cooking spray
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp table salt
• 2 tbsp fresh lime juice
• 2 tsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 avocado, pitted, peeled, sliced
• 1/2 cup red onion, chopped
• 1 ear corn on the cob, medium
• 3/4 lb. medium shrimp, peeled and deveined
• 4 medium corn tostadas, 6-inches
• 1 cup refried beans
• 1 cup red cabbage, shredded
• 1/3 cup cilantro, chopped

DIRECTIONS

• Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
• In small dish, stir chili powder, cumin, oregano, and salt. In medium bowl, whisk 1 tbsp spice blend, lime juice, and oil. Add tomatoes, avocado, and onion for salad. Lightly coat corn with nonstick spray. Sprinkle shrimp with remaining spice blend and toss to coat. Lightly coat shrimp with nonstick spray.
• Grill corn, turning, until charred on all sides, about 10 minutes. Remove from grill and let cool. Grill shrimp in grill basket just until opaque in centers, about 2 minutes on each side. Transfer to plate. Off heat, lightly coat tortillas with nonstick spray and grill until browned in spots and crispy, about 2 minutes on each side.
• Slice kernels off cob onto cutting board, then mix into salad. Spread each tortilla with 1⁄4 cup beans. Top with corn salad, shrimp, cabbage, and cilantro. Serving size: 1 tostada.

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