What is a tostada shell made of?

I do not consider myself to be an expert on Mexican cuisine and its authenticity. However, in the case of these tostadas, the base of the dish is corn tortillas. You can buy these already made or you can purchase the soft corn tortillas and crisp them in the oven.

Can you make this recipe with different meat other than shrimp?

Yes! You can use steak, chicken, fish, or even tofu. Whatever you feel comfortable with as your main protein on the tostadas that will be fine. You can even make them completely veggie if you want by using sliced tomato, avocado, pico de gallo, and diced onion.

How many calories are in these homemade tostadas?

For my shrimp tostadas recipe, the total calories in this recipe are 415 calories, 26 grams of protein, and only 4 grams of sugar per serving.

BBQ Shrimp Tostadas - Brown Sugar Food Blog

Name: BBQ Shrimp Tostadas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 Corn Tortillas; 16 large Raw Shrimp, peeled and deveined; 2 tbsp. BBQ Seasonings; 2 tbsp. Olive oil; ½ c. mayo; 1 ½ tsp. Light brown sugar; 1 tsp. Chipotle chili powder; ½ ts. Garlic powder; ½ tsp. Smoked paprika; ½ tsp. salt; 1 tsp. Lime juice; ½ c. pico de gallo; ⅓ c. pineapple diced; 1 ½ tbsp. Fresh cilantro, finely chopped; 1 c. sweet corn; Optional Garnishes: Sliced avocado, salsa, sour cream, shredded lettuce, fresh cilantro, black beans, or cotija cheese

Description

This BBQ shrimp tostada recipe is simple and crave-worthy. It’s flavorful, inexpensive, and can be made quickly.

Ingredients

Scale

4 Corn Tortillas
16 large Raw Shrimp, peeled and deveined
2 tbsp. BBQ Seasonings
2 tbsp. Olive oil
1/2 c. mayo
1 1/2 tsp. Light brown sugar
1 tsp. Chipotle chili powder
1/2 ts. Garlic powder
1/2 tsp. Smoked paprika
1/2 tsp. salt
1 tsp. Lime juice
1/2 c. pico de gallo
1/3 c. pineapple diced
1 1/2 tbsp. Fresh cilantro, finely chopped
1 c. sweet corn
Optional Garnishes: Sliced avocado, salsa, sour cream, shredded lettuce, fresh cilantro, black beans, or cotija cheese

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Instructions

In a medium bowl, add the mayo, brown sugar, chili powder, garlic powder, smoked paprika, salt, and lime juice, and mix until combined. Place covered in the refrigerator.
Add the pico de gallo, chopped pineapple, and chopped cilantro to a bowl and toss. Set aside.
Preheat the oven to 375 Degrees. Cover a baking sheet with aluminum foil. Place 4 corn tortillas on top of the baking sheet. Spray the tortillas on each side with a little cooking spray and sprinkle with a little salt. Place in the oven for 5-7 minutes or until crisp. Remove from the oven and set aside.
Place the shrimp on a plate or chopping block and pat dry with paper towels. In a small bowl, add the shrimp and toss in the BBQ Seasoning and a pinch of salt.
In a large skillet, turn to medium-high heat. Add the olive oil to the skillet. Place the shrimp in the skillet and cook on both sides for 3 minutes and pink. Remove the shrimp and place them aside.
Use the same skillet and cook the sweet corn in the spices and oil that was used for the shrimp. Cook for 5 minutes and set aside.
Begin layering the tostadas with a dollop of the mayo mixture, top with four large shrimp on each tostada, a spoonful of pico, and sweet corn. Garnish with fresh cilantro and sour cream.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Cook
Cuisine: Mexican