We love these easy grilled shrimp tostadas because they are delicious, good for any occasion and chuck-packed with healthy bariatric friendly nutrition! The homemade guacamole combined with delicious fat free refried beans and lettuce on top of a crispy tostada makes a fantastically filling meal. Enjoy in confidence!
For the Guacamole:
1 medium hass avocados, halved
1/2 plum tomato, seeded and diced
1/2 lime, juiced
2 tbsp red onion, minced
1 small clove garlic, mashed
1/2 tbsp chopped cilantro
Kosher salt and fresh pepper, to taste
For the Tostada:
16 jumbo shrimp (3/4 lb), shelled and deveined
1 garlic crushed
2 tbsp prepared salsa verde (in the mexican section near taco stuff)
4 tostada shells
1 cup shredded romaine lettuce
1 cup canned fat free refried beans (love Trader Joe’s)
Extra salsa verde, for topping
2 tbsp crumbled queso blanco (optional)
If cooking outside on the grill, soak skewers at least 30 minutes.
*Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add tomato, lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.
*Season shrimp with salt, then mix in crushed garlic 2 tbsp salsa verde. Thread the shrimp onto 4 skewers.
*Light the grill or indoor grill pan on medium flame, when hot spray the grates with oil and grill the shrimp about 1 to 2 minutes on each side. Set aside.
*Place a tostada on each plate, top each with 1/4 cup refried beans spread evenly, 1/4 cup lettuce and guacamole. Top each with a shrimp skewer on top and serve with extra salsa verde and cheese if using.
Servings: 4, Serving size: 1 tostada
Protein: 22 grams
Carb: 20 grams
Fat: 11 grams
Cook’s Tips: May grill indoor too!