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Lemon Garlic Shrimp Tostada

Lemon Garlic Shrimp Tostada

Today is a VERY special day! A big group of wonderful and talented bloggers are celebrating for ONE special lady. Liz from the Lemon Bowl is expecting a little boy very soon and we are having a party today in honor of her little man. I’ve had the pleasure of meeting Liz at several food conferences and she is one amazing lady. The food she cooks is healthy and is always full of flavor.

I made lemon garlic shrimp tostadas in honor of her “lemon” website. The best part about these tasty and simple tacos is that they are relatively healthy. Everyone knows that I have an obsession with Mexican food, and I mean a HUGE OBSESSION so I was right at home with this recipe!

Lemon Garlic Shrimp Tostada

Since I started to watch what I eat I thought I would incorporate Mexican food into a healthy meal. Shrimp with cheese on a hard baked taco?!?

SOLD!

This shrimp marinade was so good that I’m going to make it again for a pasta dish. A healthy pasta dish of course.

Now I love a good flour tortilla. In fact I think that is my sole reason for falling for this type of cuisine. I can never pass up a good homemade one that is right off the stove. The only problem is that they are not kind to your body. For this reason I decided to make this dish with a BAKED tostada instead of a rolled up fajita. The crunch with all of the toppings is going to have you coming back for another.

ENJOY – Meagan

Lemon Garlic Shrimp Tostada

 

Lemon Garlic Shrimp Tostada

Lemon Garlic Shrimp Tostada

Yield: 4 tostadas
Cook Time: 8 minutes
Total Time: 8 minutes

Ingredients

  • 1/2 pound large uncooked shrimp
  • 1/2 teaspoon chopped garlic
  • 1/4 cup olive oil
  • juice from 1 lemon
  • 1/4 teaspoon salt
  • 4 baked tostadas
  • 1 avocado, diced
  • 1 large tomato, diced
  • 1 15 ounce can of black beans, cooked (add a pinch of salt to the beans)

Instructions

In a large bowl add the garlic, olive oil, lemon and salt. Stir with a spoon and then add the shrimp. Cover with saran wrap and refrigerate for at least two hours.

Place a large skillet on medium heat and add the shrimp. Cook 3-4 minutes on each side or until done. Remove from skillet and set aside.

To make the tostada top with black beans, avocado, tomatoes and shrimp. Place about 2 teaspoons of shredded monterey jack cheese on top of each tostada.

Did you make this recipe?

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lizs-baby-shower

 

Please check out these other great recipes in honor of Liz’s Baby Shower!

Appetizers

Beverages

Salads

Main Dish

Desserts