Shrimp tostadas are a peak summer solstice vibe 😎☀️ the days are long and my back is ✨sweaty✨
Serves 4
25 mins prep
25 mins cook
50 mins total
Shrimp tostadas are a peak summer solstice vibe 😎☀️ the days are long and my back is ✨sweaty✨ Cover photo by the lovely @andrealoretdemola 🥰💜 Shrimp Tostadas w/ grilled corn & black bean salsa! Ingredients: -9 corn tortillas -1 pound shrimp, peiled and deveined -1/4 cup extra virgin olive oil, divided, plus more if needed -Kosher salt, to taste -freshly cracked black pepper, to taste -1 ear corn -1 16 ounce can black beans -1 cup tomatoes, finely diced -1 lime, juiced -1/4 cup fresh cilantro, finely chopped -1 avocado, sliced Directions: -Preheat the oven to 375°F. Brush olive oil on both sides of the tortillas, then place them onto a parchment-lined sheet tray. Bake the tortillas for about 10 minutes, flipping half way through. They should be deep golden brown. -Coat the shrimp in olive oil, and season with salt and pepper. Add the shrimp to a heated grill and cook about 2 minutes per side, until pink and with char marks. Set cooked shrimp aside. -Coat the corn in olive oil, and place onto the heated grill. Cook about 10 minutes, rotating sporadically, until lightly charred on all sides. Allow corn to cool slightly. Carefully remove the kernels from the corn cob. -In a medium bowl, add corn, black beans, tomatoes, lime juice, cilantro, and salt and pepper to taste. Mix until combined. -Assemble the tostadas. Add a few avocado slices on each baked tortilla. Top with a couple of shrimp, and the corn/tomato salsa mixture. Enjoy!
Preheat the oven to 375°F. Brush olive oil on both sides of the tortillas, then place them onto a parchment-lined sheet tray. Bake the tortillas for about 10 minutes, flipping half way through. They should be deep golden brown. Coat the shrimp in olive oil, and season with salt and pepper. Add the shrimp to a heated grill and cook about 2 minutes per side, until pink and with char marks. Set cooked shrimp aside. Coat the corn in olive oil, and place onto the heated grill. Cook about 10 minutes, rotating sporadically, until lightly charred on all sides. Allow corn to cool slightly. Carefully remove the kernels from the corn cob. In a medium bowl, add corn, black beans, tomatoes, lime juice, cilantro, and salt and pepper to taste. Mix until combined. Assemble the tostadas. Add a few avocado slices on each baked tortilla. Top with a couple of shrimp, and the corn/tomato salsa mixture. Enjoy!
