Description
The perfect flavor combination of lime, cilantro and fresh shrimp, all on top of a corn tostada.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 1 pkg corn tostadas
Shrimp Marinade
- 3 limes (juiced)
- ¼ cup cilantro (chopped)
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- lime zest
- salt
Slaw
- 2 cups cabbage (shredded)
- ¼ red onion (chopped thin)
- ¼ cup cilantro (chopped)
- 1 haas avocado (cubed)
- 1 lime (juiced)
- 1 tbsp olive oil
- salt
Sauce
- 1/4 cup mayo
- 1 tbsp vinegar
- 1 tbsp water
- 1 tsp garlic powder
- salt
- lime zest
- 1 tbsp paprika
Instructions
- Whisk together all ingredients for the shrimp marinade. Add shrimp and mix until shrimp is fully covered. Cover bowl and marinate in refrigerator for 20 minutes.
- Meanwhile, combine all slaw ingredients in another bowl. Cover and refrigerate.
- In a small bowl, add all sauce ingredients and whisk until combined.
- Preheat pan or grill on medium heat. Grill shrimp until pink and fully cooked.
- Place tostada on plate. Top with slaw, 3-4 shrimp, drizzle sauce and top with chopped cilantro.
- Category: Main Course
- Cuisine: Mexican