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Shrimp Tostadas with Avocado Salsa Recipe

Shrimp Tostadas with Avocado Salsa Recipe photo by Taste of Home

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“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.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Shrimp Tostadas with Avocado Salsa Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

25 5 30

Ingredients

1 medium ripe California 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, divided
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 (4 ounces) shredded reduced-fat Mexican cheese blend
1 pound uncooked large shrimp, peeled and deveined

Directions

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. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 tostada with 2 tablespoons salsa equals 285 calories, 12 g fat (3 g saturated fat), 125 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.

Originally published as Shrimp Tostadas with Avocado Salsa in Light & Tasty December/January 2008, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Shrimp Tostadas with Avocado Salsa

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Reviewed on Feb. 24, 2012 by JGa2595176

Was a BIG hit tonight for dinner. Will make again for a dinner party....impressive, tasty and easy. Took a while to chop everything, but well worth the time. Thanks!

Reviewed on Jul. 04, 2011 by wisdom6

great summer recipe. nice flavor.

Reviewed on Mar. 03, 2010 by kelirobertson

Great flavor. Very Yummy. Not easy to make but fun to make!!!

Reviewed on Jan. 31, 2010 by cquiroz

The salsa was especially good. I used pinto beans instead I think you could use many variations with this recipe and it would still be good.

Reviewed on Apr. 30, 2009 by linsvin

O.K...loved the recipe, but it was not quick to make. Thirty minutes? No way. It took me 10 just to peel the shrimp! Anyhoo, I will definitely make this again. Salsa rocked!

Reviewed on Apr. 02, 2009 by hmstratton

This was so delicious!! Made it for family after I made it for my husband and I, and it was a big hit! This one is going into my "make-often" file!

Reviewed on Oct. 09, 2008 by sweettiger

The recipe Shrimp Tostadas with Avocado Salsa is great! I loved the flavor of the salsa - EXCELLENT! I didn't have shrimp or tostatda shells, so I subsituted with left over salmon and left over flour tortillas, plus used chilli powder instead of the blackened seasoning and it still came out delicious. Will absolutely make this again!!!

Reviewed on Jan. 02, 2008 by linsvin

Absolutely loved the flavor! Ease of prep,not so much...would make it again though