Dinners, Gluten-Free, Mains, Mexican, Two Servings
Comments 4

Shrimp Tostadas

IMG_9745So, this is a little bit about me getting a jump on Cinco de Mayo, a little about me being obsessed with Mexican food, but mostly about the fact that I had some shrimp leftover from yesterday’s scampi—plus those first two things. And it all adds up to tostadas for you.


Shrimp Tostadas
Two Servings | Gluten-Free, Vegetarian (w/options), Vegan (w/options)
Prep time:
 30 min  |  Cook and serve time: 15 min


Cooking spray
1 small red onion
2 cloves garlic
2 tomatillos (So, I accidentally only put one in the photo—ugh! Okay, I’m over it.)
1 small jalapeno (or 1/2 of a large one)
1 lime, juiced
1/4 teaspoon salt + more, to taste
4 teaspoons olive oil, divided
16-20 shrimp, peeled and deveined (vegetarian option: swap for 1 14-ounce can black beans)
2 bell peppers (any color)
4 corn tortillas
4 tablespoons crumbled cotija cheese (vegan option: omit, and add 1/3 cup cashew cream to cooled tomatillo sauce.)
1/2 cup cilantro
1 avocado


  1. Preheat oven to 425 degrees F.
  2. Cut half of the red onions in quarters, and the other half into thin slices.
  3. In a small baking dish coated with cooking spray, roast the 2 quartered pieces of red onion, garlic (peeled), tomatillos, and jalapeno for 25 minutes. When done, place in a blender with the lime juice and salt. Blend until smooth.
  4. Chop bell peppers.
  5. Prepare shrimp.
  6. Crumble cheese.

Cook and serve:

  1. In a large skillet on medium heat, add 2 teaspoons of oil. Add sliced red onions and bell peppers, stirring to heat evenly. Cook until they start to soften, 2 to 3 minutes.
  2. Push vegetables to one side of skillet and add shrimp. Flip pieces and cook until pink, about 3 minutes. (Continue to stir veggies.) Refrigerate half of shrimp/veggie mix for leftovers the following night.
  3. In a separate large skillet on medium high heat, add one teaspoon of oil. Place corn tortillas in the skillet and cook until they start to brown and get crispy, 2 to 3 minutes on each side.
  4. Chop half of both avocado and cilantro.
  5. Place tortillas on a plate and top with bell pepper/onion/shrimp mixture, half of tomatillo sauce and cojito cheese, as well as the chopped avocado and cilantro. Season with salt if needed.

Shrimp Tostadas


  1. Pingback: Cinco for Cinco | Single Servings

  2. Pingback: Meal Plan #4 | Single Servings

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s