Low Carb Tostadas with Shrimps
These gluten-free healthy low-card tostadas with shrimps, will give your "Taco Tuesdays" a run for their money!
Servings: 4
Calories: 130kcal
Ingredients
For the shrimp:
- 1 pound wild-caught shrimp peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- 1 tablespoon olive oil for sautéing
For the tostadas:
Instructions
- Prior to cooking the shrimp for the tostadas, make the Mexican street corn salsa, and refried beans. Set aside.
To make the shrimp:
- First, toss shrimp with salt, pepper and seasonings in a medium-sized bowl. If you have time, you can cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes up to 2 hours in order to marinate the shrimp. However, the shrimp can certainly be cooked immediately.
- Meanwhile, heat a large skillet over medium-high heat.
- Once the skillet is nice and hot, add the olive oil and seasoned shrimp.
- Next, cook the shrimp in the skillet. Generally, this takes only 2 minutes on each side. DO NOT OVERCOOK. Shrimp will turn slightly pink once they are cooked, and they will continue to cook as you assemble the tostadas. *make sure that you have all of your assembly ingredients ready to go before cooking the shrimp.
- Assemble tostadas by layering the ingredients in this order: refried beans first, then the guacamole, followed by the corn salsa, and finally the shrimp. You may top the tostadas with queso fresco or cotija cheese, if desired. The tostadas are best when served immediately. However, you can certainly keep the cooked ingredients separate and assemble any additional tostadas at a later time.
Notes
Top tips:
If you're short on time, you can defrost frozen corn, and then combine it with a store-bought Pico de Gallo as a substitute for the Mexican street corn salsa.
Additionally, you can use store-bought, canned refined beans instead of making them.
Lastly, any extra corn salsa can be turned into a dip when paired with tortilla chips.
Nutrition:
Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.
Nutrition
Serving: 1serving | Calories: 130kcal | Carbohydrates: 1g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 430mg | Potassium: 315mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 138IU | Vitamin C: 0.05mg | Calcium: 76mg | Iron: 1mg
