0 (0)

Fish and Shellfish, Mains

Shrimp Tostadas

Shrimp Tostadas
Los Angeles Times

Once Thanksgiving and its many rich foods have passed, I'm ready for something different, fresh and light. Shrimp tostadas sound good to me--light tostadas. Here, to reduce the fat, the shrimp marinate in herbs and lime juice rather than oil. ... Read more

Total time: 30 minutes | Serves 6
  • 1/2 teaspoon Mexican oregano
  • 1/2 small serrano chile, cut in half, seeded and minced
  • 2 tablespoons chopped cilantro
  • 1/4 cup minced red onion
  • 2 tablespoons plus 1 teaspoon lime juice, divided
  • 1 pound cooked and peeled shrimp
  • 1 avocado
  • Salt, pepper
  • 6 corn tortillas
  • Nonstick cooking spray
  • 1/2 (15-ounce) can black beans, drained and rinsed
  • 3 cups shredded romaine lettuce
  • 4 radishes, sliced
  • 12 thin slices red bell pepper
  • 6 radishes with stems, for garnish
  • 12 lime wedges, for garnish

Step 1Heat the oven to 425 degrees.

Step 2Toast the oregano in a dry skillet over medium-low heat until fragrant, 30 seconds.

Step 3Toss together the oregano, serrano chile, cilantro, onion, 2 tablespoons of lime juice and the shrimp. Let the shrimp marinate while you prepare the remaining ingredients.

Step 4Cut the avocado in half, remove the pit and scoop the avocado out of the shell into a small bowl. Mash it with a fork, then stir in the remaining 1 teaspoon of lime juice. Season the guacamole with salt and pepper to taste and set aside.

Step 5Lightly spray both sides of the tortillas with nonstick cooking spray and place them in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes. Remove them from the oven and allow to cool slightly so you can handle them.

Step 6When ready to serve, divide the guacamole among the baked tortillas, spreading it evenly over each. Sprinkle about 2 tablespoons of the black beans over the top of each tostada, then top with the romaine and radish slices. Spoon the shrimp, along with the marinade, over the top of each and top with thin slices of red pepper. Garnish each plate with a radish and 2 lime wedges.


Free-form butternut squash lasagna
Free-form butternut squash lasagna

Veal scallopini
Veal scallopini

Eggplant-zucchini-pepper enchiladas
Eggplant-zucchini-pepper enchiladas

Black bean and corn salad
Black bean and corn salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Shrimp vindaloo
Backyard Barbecue Shrimp Tamales With Pineapple Pico de Gallo
Shrimp And Scallop Stir-Fry
Milky Maine steamer chowder