Broiled Shrimp Tostadas

Broiled Shrimp Tostadas

Total Time

25 minutes

Serving Size



  • Nonstick aluminum foil
  • 1 Hass avocado
  • ¼ bunch fresh cilantro
  • ½ seedless cucumber
  • 1 lime, for wedges
  • ½ cup black bean and corn salsa
  • 4 tablespoons cilantro-avocado yogurt dressing, divided
  • 12 oz peeled/deveined medium shrimp, tails off
  • 1 teaspoon ground cumin
  • 4 baked tostada shells
  • 2 cups mixed greens


  1. Preheat oven to broil on HIGH; line baking sheet with foil. Halve avocado, scoop out flesh, and chop coarsely. Chop cilantro (¼ cup) and cucumber (1 cup) finely; cut lime into wedges. Combine avocado, cilantro, cucumber, salsa, and 2 tablespoons dressing until well blended.
  2. Place shrimp in medium bowl, add cumin and remaining 2 tablespoons dressing, and stir to combine. Arrange shrimp in single layer on prepared baking sheet (wash hands). Broil 3–4 minutes until shrimp are pink and opaque.
  3. Arrange tostadas on serving platter. Top with salsa mixture, greens, and shrimp. Serve with lime wedges.

Nutritional Information

Amount per ¼ recipe serving: Calories 130, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 100mg, Sodium 770mg, Total Carb 23g, Fiber 6g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 15g, Vitamin D 0%, Calc 30%, Iron 10%, Potassium 10%