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Summer Shrimp Tostadas with Sweet Strawberry Salsa
5 from 3 votes

SHRIMP TOSTADAS WITH SWEET STRAWBERRY SALSA

Ready in just 30 minutes, these delicious and healthy Shrimp Tostadas are enjoyed with refried black beans, creamy avocado, and sweet strawberry salsa.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 servings
Calories: 542kcal

Ingredients

FOR THE SHRIMP

  • 1.5 pounds thawed jumbo shrimp peeled and deveined
  • 1.5 tablespoon Sriracha less if you're sensitive to spicy foods
  • 4 cloves garlic minced
  • 1 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 2 SPLENDA® Naturals Stevia Sweetener packets
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup fresh pineapple juice or orange juice

FOR THE STRAWBERRY SALSA

  • 1 pound fresh strawberries diced
  • 1 small red onion diced
  • 1 small bunch fresh cilantro chopped
  • 1/2 lime juiced

FOR THE TOSTADA

  • Corn or flour tortillas OR pre-baked tostada shells
  • 15 oz black refried beans 1 can
  • 2 avocados pit removed and sliced

Instructions

  • In a medium bowl, whisk together the Sriracha, minced garlic, sesame oil, olive oil, the SPLENDA® Naturals Stevia Sweetener packets, soy sauce and fresh pineapple or orange juice. To the same bowl add thawed shrimp and mix to coat with the sauce. Cover and place bowl in the refrigerator; Marinate for 15-30 minutes.
  • As the shrimp marinates, prepare the strawberry salsa and heat the refried black beans in a small pot over low heat, stirring frequently. Remove the beans from the pot and transfer to a serving bowl. Cover with foil to keep warm.
  • To get crispy charred corn tortillas, place tortilla directly to the burner and cook until crispy (you may want to use tongs to do this). Do NOT leave your tortilla on the burner and walk away- always keep a close eye as it can (and will) catch on fire if left unattended.
  • Remove the shrimp from the refrigerator and heat a large skillet over medium high heat. When the skillet is warm, add the shrimp with the marinade and cook shrimp for approximately 2-3 minutes per side. With shrimp fully cooked, use a slotted spoon to remove from the skillet (leaving the marinade to simmer for an additional 1-2 minutes more). Remove skillet from heat.
  • With the leftover marinade (now sauce) you can 1). save it and use it just as it is (a sauce), or 2). Mix the sauce with the refried beans. Both are very good options.
  • Build your tostadas first with a layer of beans followed by avocado, shrimp and strawberry salsa.

Notes

You can also grill these shrimp by threading on a wooden or metal skewer, preheating grill between 350-450 degrees F and cooking the shrimp for 6-7 minutes over direct heat (turning once) until nice and pink. Avoid overcooking.

Nutrition

Calories: 542kcal | Carbohydrates: 35g | Protein: 43g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 428mg | Sodium: 2780mg | Potassium: 898mg | Fiber: 14g | Sugar: 11g | Vitamin A: 280IU | Vitamin C: 96.4mg | Calcium: 327mg | Iron: 6.1mg
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