Shrimp Tostadas

Besides these tostadas being insanely delicious, they're also so much fun! I mean look at it.. its so colorful and festive, and also incredibly easy to make and customize.

I use refried beans as a base, and top with sautéed onion, tomato, corn, avocado, shrimp, and a squeeze of lime, but you can add whatever you want! Some roasted bell pepper or jalapeño slices would be yummy too!

Here's what you'll need:

• 8 Tostada Shells $1.50
• 4 Avocados $5.00
• 3-4 Limes $1.00
• 32oz Can Refried beans $1.69
• 5 Ears of Fresh Corn $2.99
• 4 Tomatoes $2.49
• 1 Small Bag of Frozen Shrimp $8.29
• 1 Yellow Onion $1.00

Serving size: 1 Tostada

Total servings: 8

Price per serving: $2.99
Nutrition (per serving):
      Calories: 418
      Carbs: 48 g
      Fat: 36 g
      Protein: 16 g

First you're going to get your corn ready. You can use canned or frozen corn if you want, but I really recommend getting the fresh stuff, it just tastes so much better. Start by peeling off all of the husk and the silk on the outside of the corn. (thats the green part and all of the little stringy things). then stand the corn up on one end and cut down the side so that all of the kernels come off. Thats it! store in a container in the fridge until you're ready to use it. 

I go ahead and put the refried beans in a container also, that way they're ready when I need them. No need to cook them first.

Next, start thawing your shrimp. Place them in a colander and run cool water over them for around 5 minutes. Once they're thawed, place them on a paper towel to dry. 

Heat a pan over medium high heat. Once its hot, go ahead and add the shrimp. Cook for 1-2 minutes on each side. You know they're done once they're curled up and pink, and no longer translucent. Once they're done, place them in a container and pop them in the fridge. 

Next, take your onion, cut it in half, and remove the peel from the outside. Then cut each half in half again, so you're left with four quarters that look like the picture below. You'll then cut the onion so you have small thin strips. 

Heat a pan over medium-high heat. Feel free to use the same pan you used to cook the shrimp. Add one tablespoon of oil. I use coconut oil, but you can use olive oil, vegetable oil, whatever you have. 

Let the oil heat up then add the onions and cook them, stirring occasionally, for 10-15 minutes until they're soft and starting to brown. Then place them in a container and put them in the refrigerator. 

When you're ready to eat, place beans and onions in a bowl and heat them up in the microwave, then place them on top of a tostada shell and top with:

• 1/2 Cup Chopped Tomato
• 1/4 Cup Corn
• 1/2 an Avocado
• 3-5 Shrimp
• Lime juice

Happy Cooking!