Wednesday, July 30, 2014

Grilled Shrimp Tostadas with Lime

Tostada Tuesday! Looking for a super-fast light summer meal?  Here is a fabulous 20 minute meal that could suit your weeknight quick-cooking needs!  Portion is huge and calories are kind of meal.  I served these with a salad tossed in some homemade salsa ranch dressing. (Mix 1 TBSP salsa + 1 TBSP light ranch per salad) P.S.  If you wanted to keep this lower in carbs you could swap the tostadas for some low carb tortillas and just wrap the filling in those. Enjoy!

Source: Cooking Light


24 Large Shrimp, peeled and deveined
1/2 tsp. garlic powder
1/2 tsp. cumin
¼ tsp. kosher salt

Black Bean Salsa:
¼ cup chopped green onions
¼ cup cilantro
1 TBSP olive oil
1 TBSP red wine vinegar
1 TBSP minced chipotle chiles in adobo sauce
1 tsp. minced garlic
¼ tsp. kosher salt
1 (15 oz) can black beans (rinsed and drained)

Avocado Topping:
¼ cup plain fat free greek yogurt
1 tsp. lime juice
1 ripe peeled avocado (I substituted 3 TBSP prepared guacamole)
1 cup seeded chopped tomato

Cooking Spray
8 Corn Tostadas

  1. 1. To prepare shrimp, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.
  2. 2. To prepare black bean salsa, combine green onions and next 7 ingredients (through beans) in a medium bowl; toss to coat.
  3. 3. To prepare avocado topping, combine yogurt, juice, and avocado (or guacamole) in a small bowl, mashing with a fork until smooth. Stir in tomato.
  4. 4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side. Top each tostada with 1/4 cup bean mixture, 3 shrimp, and 1 tablespoon avocado mixture. 
Yield: 4 Servings (2 tostadas)
Nutrition Info Per Serving: 302 Calories, 10.8 g fat, 15 g protein, 40 g carb

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