grilled shrimp tostadas

BBQ & Grill

Grilled Shrimp Tostadas

Drescription

Grilling gives these shrimp tostadas a boost of smoky flavor. Skewering the shrimp prevents them from falling through the grates while getting even char on each side. If you have a grill basket, you can throw them in that instead; just make sure to get them into a single layer so they don't steam.

Ingredients

1 pound peeled and deveined raw shrimp (21-25 count)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons chile-lime seasoning, such as tajín
1 teaspoon garlic powder
8 corn tortillas
2 cups shredded cabbage
1 cup guacamole
1-2 jalapeño peppers, sliced
1 cup chopped fresh cilantro
crumbled cotija cheese & sour cream for serving

Directions

Preheat grill to medium-high.
Toss shrimp with 1 tablespoon oil, chile-lime seasoning and garlic powder in a large bowl. Thread onto four 12-inch metal skewers. Brush both sides of each tortilla with the remaining 1 tablespoon oil.
Grill the shrimp until lightly browned and cooked through, flipping once, about 4 minutes. Grill the tortillas until lightly charred and crispy, flipping once, about 2 minutes.
Top the tortillas with cabbage, guacamole, jalapeño and the grilled shrimp. Sprinkle with cilantro and serve with cotija and sour cream, if desired.

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You’ll only have to dirty one pot in this easy pasta recipe that cooks chicken and vegetables right along with the noodles. Plus, by using the exact amount of water you need to cook the pasta, the starch that usually gets drained off with your pasta water stays in the pot, giving you delectably creamy results.