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mini shrimp tostadas yummy


16 corn tortillas (1 tortilla per shrimp)
1/3 cup vegetable oil
1 cup refried beans
1 cup mild salsa
1/2 large avocado
12 ounces raw jumbo shrimp shells and tail removed deveined
3 tablespoons oil
1-2 cloves garlic minced
1 teaspoon chili powder
cilantro and fresh lime for garnish
1/2 teaspoon cumin
1/3 teaspoon salt


using a round 4 cookie cutter or the rim of a glass cut enough tortilla rounds for the amount of shrimp you have save tortilla scraps for another meal
in a heavy10 skillet heat oil over medium high heat once the oil is hot enough where a small piece of one of your scraps boils when added (this is a good way to test) add a single layer of rounds and fry on both sides until golden brown, 3-4 minutes per side drain on a paper towel
add a small amount of beans to each tostada round you can spoon them on but I added them to a sandwich bag snipped off the corner and piped them on like I would frosting.
spoon a layer of salsa on top of the beans
thinly slice the avocado and add some to each tostada
to cook the shrimp discard the oil from the tortillas (just pour it out no need to wipe the pan) over medium high heat melt the butter with the chili powder cumin and salt add the shrimp in a single layer and cook until the tops start to look a very opaque pink 3-5 minutes turn them over and continue cooking another 3-5 minutes until cooked through remove from heat and place one shrimp on each tostada
these appetizers can be eaten cold or if preferred warm in 200 degree f oven for 15-20 minutes until heated through prior to serving