Grilled Shrimp Tostadas Thursday, April 10 2014



Light, flavorful and simple to make, this Southwestern-inspired recipe makes an ideal weeknight dinner. The shrimp get a nice kick from Spicely Organics' Shrimp Crab Grill and Broil seasoning, and the crisp romaine balances the meal out nicely. Add avocado, sour cream and/or pico de gallo to take your meal to the next level.

 

Grilled Shrimp Tostadas

serves 4

 

1 tsp olive oil, plus additional for frying

4 corn tortillas

1 lb peeled and deveined shrimp

1/2 tbsp Organic Shrimp Crab Grill and Broil seasoning

4 cups shredded romaine

2 tsp fresh lime juice

1/4 cup sliced jalapeño

1/4 cup cilantro leaves

Lime wedges, for serving

 


In a medium skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over medium-high heat until lightly golden on both sides. Drain on paper towels and sprinkle lightly with salt.


Toss shrimp with 1 teaspoon of oil and Organic Shrimp Crab Grill and Broil. Add to a preheated pan and grill over medium high heat until cooked through (about 4 minutes), turning once.


In a medium bowl, toss the romaine, jalapeño and lime juice. Set the tortillas on plates and top with romaine mixture and grilled shrimp. Top with cilantro and serve with lime wedges.