Do you want to score major points with your family? Then this is it. Mexican style gluten-free shrimp tostadas are the way to go. I mean, this is a super quick, easy and low cal dish that you can be proud to make. Toss on whatever fixings you like. Skip the cheese all together if you want to keep it dairy free.
I used corn tortillas in this recipe which are naturally gluten free.
If you want to make this recipe grain free, stick with these almond flour wraps. When I was recipe testing, I found that the corn tortillas held up better to the toppings but both make outstanding lunch or dinners.
Once you toast these corn tortillas in the pan, they really get nice and crispy.
As to be expected, little ones really like picking their toppings to go on the tostados. For the toppings, you’ll need my recipe for refried beans, some guacamole, salsa, lettuce, cheese and a squeeze of lime (not pictured because I forgot to pick them up at the store).
Then it’s time to lay it on nice and thick.
Just go for it and pile on that cilantro on the end. Cilantro is a good source of fiber and vitamins A, C, E and K.
After that, you’ll be taking your taste buds on a journey to flavor town.
I mean, just look at it…how can you pass up something so tasty?
- Corn tortillas
- 1 lb frozen wild peeled, deveined cooked shrimp (large 16-20 count)
- 1 clove of garlic (minced)
- 1/2 tsp ground cumin
- 2 tbsp butter
- 1/4 tsp sea salt
Preheat two skillets on medium heat.
One skillet will be a dry skillet for tortillas and another skillet is to cook the shrimp side by side.
Rinse frozen cooked shrimp in cool water.
Drain and pat dry.
Season with salt, cumin and garlic.
Once one of the skillets is preheated add butter and seasoned shrimp. Cook for about 3 minutes until no longer cool and the shrimp is tender.
In the other preheated skillet toast one tortilla at a time with nothing else added.
Toasting the tortillas should take about 2 minutes per side until you get it to the right texture and color. (I like mine really toasty).
Spread no cook bean spread, guacamole, salsa, cheese, shrimp and the rest of the toppings.
Top with cilantro.
Amount Per Serving Calories 227Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 262mgSodium 1317mgCarbohydrates 5gFiber 1gSugar 1gProtein 28g
Jan 2018 Original. May 2020 Updated.