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- 1 lb large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 2 fresh jalapeños, finely chopped - Zest and juice of 2 limes - 2 cloves garlic, minced - 1 teaspoon ground cumin - Sea salt and freshly cracked black pepper - 8 small crispy corn tostada shells - 1 ripe avocado, thinly sliced - 1 cup finely shredded green cabbage - Fresh cilantro leaves, chopped - Lime wedges, for serving - Add diced tomatoes for freshness. - Use a dash of chili powder for extra heat. - Include sliced radishes for a crunchy bite. - Drizzle with hot sauce for a spicy kick. - Medium bowl for mixing the marinade. - Grill or grill pan for cooking shrimp. - Tongs to flip the shrimp easily. - Serving platter for tostadas. - Knife and cutting board for slicing ingredients. Each ingredient plays a role in making these tostadas shine. The shrimp brings a tasty protein base, while jalapeños add a delightful kick. Lime zest and juice provide zesty brightness. Crunchy cabbage and creamy avocado balance the flavors. Don't forget your grill—it's key for that smoky taste! To start, gather your ingredients. In a medium bowl, mix together: - 2 tablespoons extra virgin olive oil - 2 fresh jalapeños, finely chopped - Zest and juice of 2 limes - 2 cloves garlic, minced - 1 teaspoon ground cumin - Sea salt and black pepper to taste Whisk these ingredients well. This marinade gives the shrimp a bright and zesty flavor that makes each bite exciting. Now, add 1 pound of peeled and deveined shrimp to the bowl. Toss the shrimp gently until each piece is coated. Let the shrimp sit for at least 15 minutes. This step allows the shrimp to soak up all the delicious flavors from the marinade. While the shrimp marinates, preheat your grill or grill pan to medium-high heat. Once hot, place the shrimp in a single layer on the grill. Grill for 2 to 3 minutes on each side. Look for that beautiful pink color and opaque look. This is when the shrimp are perfectly cooked! Once done, remove them from the heat. Next, prepare your tostadas. Grab 8 small crispy corn tostada shells and arrange them on a serving platter. On each tostada, add a handful of shredded green cabbage. This adds a nice crunch and fresh flavor. Now, place several pieces of grilled shrimp on top of the cabbage. Make sure each tostada gets a good amount of shrimp for a tasty bite. For the final touch, add slices of ripe avocado on top of each tostada. Then, sprinkle fresh chopped cilantro over the avocado for a burst of color and flavor. Serve with lime wedges on the side. Just before eating, squeeze fresh lime juice over the tostadas. This adds a delightful zing that ties all the flavors together! To grill shrimp well, start with the right heat. Preheat your grill to medium-high. This gives the shrimp a nice sear. Make sure the grill grates are clean and greased. Place the shrimp in a single layer. Grill for 2-3 minutes per side. Watch for the shrimp to turn pink and opaque. This shows they are done. Avoid overcooking; otherwise, they can become tough. If you have leftovers, store them correctly. Keep shrimp and tostadas in separate containers. This helps maintain their texture. Place cooked shrimp in an airtight container. They can stay in the fridge for up to 2 days. For tostadas, store them at room temperature in a dry place. Avoid stacking them to prevent sogginess. You can easily adjust the spice level. If you like it mild, use only one jalapeño. Remove the seeds to reduce heat. Want more spice? Add another jalapeño or use a hotter pepper. You can also add hot sauce to the marinade. This gives you control over the heat. Remember, spice is personal, so taste as you go! {{image_4}} If you want to switch things up, there are great options. You can use chicken, fish, or even scallops. These proteins can soak up the jalapeño lime marinade too. Just make sure to adjust the cooking time. Chicken usually takes longer, while fish cooks fast. Feel free to experiment with your favorite seafood or meat. For a vegetarian twist, swap shrimp for hearty veggies. Grilled zucchini, bell peppers, or mushrooms work well. You can also use black beans for protein. Toss them in the same marinade for extra flavor. This keeps the dish fresh and tasty while being meat-free. Toppings can add more fun to your tostadas. Here are some ideas: - Crumbled feta or queso fresco for a salty bite. - Fresh salsa or pico de gallo for a juicy kick. - Sliced radishes for a crunchy texture. - Pickled jalapeños for more heat. - A drizzle of chipotle mayo for creaminess. Mix and match to make your perfect tostada! To keep your jalapeño lime grilled shrimp tostadas fresh, store the components separately. Place leftover shrimp in an airtight container. Refrigerate them for up to two days. Tostada shells can become soggy, so store them in a dry place. Keep the avocado slices in a separate container with lemon juice to prevent browning. Shredded cabbage should also be in its own container to stay crisp. When reheating shrimp, use a skillet over low heat. Add a splash of olive oil to keep them moist. Heat for a few minutes until warm. Avoid the microwave, as it makes shrimp rubbery. Tostadas can be warmed in the oven at 350°F for about five minutes. This keeps them crispy while heating. If you want to prepare meals ahead, freeze the shrimp before grilling. Marinate them, then place in a freezer-safe bag. They can last up to three months. Thaw in the fridge overnight before grilling. Avoid freezing the tostadas and avocado, as they do not freeze well. Yes, you can use frozen shrimp! Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This will help them thaw quickly and evenly. After thawing, pat the shrimp dry with a paper towel. This step helps the marinade stick better. Making tostada shells is simple! Just take corn tortillas and fry them in hot oil. Heat about an inch of oil in a pan over medium heat. Once hot, add the tortillas, one at a time. Fry them for about 1-2 minutes on each side until they are crispy and golden. Drain them on paper towels to remove excess oil. Tostadas pair well with many sides. Here are a few ideas: - Mexican rice - Refried beans - Black bean salad - Grilled corn on the cob These sides add flavor and balance to your meal. Grilling shrimp takes just 4-6 minutes. Grill them for about 2-3 minutes on each side. The shrimp should turn pink and opaque when done. Watch them closely, as overcooking can make them tough. Absolutely! You can make the marinade a few hours before cooking. Store it in the fridge in an airtight container. This will allow the flavors to meld together nicely. Just add the shrimp when you're ready to cook. This blog post gave you a complete guide for making tasty shrimp tostadas. You learned about the key ingredients and how to prepare them. I shared my favorite tips for grilling and storing leftovers. You also discovered fun variations like using different proteins and veggie options. Remember, customizing your tostadas makes them even more delicious. You now have the tools to create a great meal at home. Enjoy every bite of your shrimp tostadas!

Jalapeño Lime Grilled Shrimp Tostadas

Elevate your summer gatherings with these zesty jalapeño lime grilled shrimp tostadas! This mouthwatering recipe combines perfectly marinated shrimp, topped with crunchy cabbage and creamy avocado, all on crispy corn tostadas. Perfect for any occasion, these tostadas are easy to make and bursting with flavor. Click through to discover the full recipe and impress your guests with this delightful dish!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

2 fresh jalapeños, finely chopped (adjust to your spice preference)

Zest and juice of 2 zesty limes

2 cloves garlic, finely minced

1 teaspoon ground cumin

Sea salt and freshly cracked black pepper to taste

8 small crispy corn tostada shells

1 ripe avocado, thinly sliced

1 cup finely shredded green cabbage

Fresh cilantro leaves, chopped (for garnish)

Lime wedges, for serving

Instructions
 

In a medium bowl, whisk together the extra virgin olive oil, finely chopped jalapeños, lime zest, lime juice, minced garlic, ground cumin, sea salt, and freshly cracked black pepper. Ensure the marinade is well combined to enhance the flavor profile.

    Add the peeled and deveined shrimp to the marinade, tossing them gently to ensure they are evenly coated. Allow the shrimp to marinate for at least 15 minutes at room temperature, letting them absorb all the vibrant flavors.

      While the shrimp marinates, preheat your grill or grill pan over medium-high heat until it's hot and ready for cooking.

        Once preheated, arrange the marinated shrimp in a single layer on the grill. Grill for 2-3 minutes on each side or until the shrimp turn a lovely pink color and are opaque throughout. When done, remove them from heat and set aside.

          As the shrimp cooks, prepare your tostadas. Arrange the crispy corn tostada shells on a serving platter, ready to be topped.

            Begin assembling each tostada by adding a generous handful of shredded cabbage to the top of each shell, creating a crunchy bed for the shrimp.

              Place several pieces of the grilled shrimp atop the cabbage on each tostada, ensuring a delicious and flavorful abundance.

                Finally, add slices of creamy avocado on top and finish with a sprinkle of fresh chopped cilantro for a burst of color and flavor.

                  Serve the tostadas with lime wedges on the side. Squeeze fresh lime juice over the tostadas just before enjoying for an extra zing!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4