Shrimp Tostadas (Gluten Free, Dairy Free)

Enjoy this gluten free and dairy free Shrimp Tostadas. Seasoned shrimps with a kale salad mix, topped off with green salsa, over crispy deep fried corn tortillas. These Shrimp Tostadas are perfect to have for a quick lunch or for a simple dinner in less than 30 minutes!

SHRIMP TOSTADAS OVERVIEW

If you’re a Mexican Food lover, then you’ll enjoy these Shrimp Tostadas that are tasty and delicious. Tostadas are just flat tacos with all the goodies on top. You can replace your taco nights into tostada nights any day of the week.

By the way, this recipe has no tomatoes! I hate them but I still eat them if they’re accompanied with some type of sauce to basque the texture and taste. Feel free to add tomatoes to add color.

THE BREAKDOWN

• SEASONED SHRIMPS – I used the medium shrimps. Seasoned them with garlic powder, smoked paprika, cracked black pepper, and a splash of Sprite (yes, the soda!).
• GLUTEN FREE CORN TORTILLAS – I used the brand Mission Yellow Corn Tortialls
• KALE SALAD MIX – You can find kale salad mix in the grocery stores in the salad section. If you want to make your own, go for it.
• TOMATILLO SALSA – I went to the local mexican market and grab their premade tomatillo salsa. It’s conveniet to have on hand.

HOW TO MAKE SHRIMP TOSTADAS

In a bowl, add thawed shrimps. Add garlic powder, smoked paprika, black pepper, and a splash of Sprite. The Sprite soda will give a touch of sweetness. Set aside for 15 minutes to marinate the flavors.

While the shrimps are marinating, heat the oil in a frying pan on medium high heat. Place one corn tortilla and fry for about 3 minutes until the corn tortilla becomes hard and golden. Drain with a paper towel on a plate. Continue the process with the next two corn tortillas. Set them aside until you build your tostadas.

When the shrimps have been done marinating, drain the oil from the frying pan and save a little to fry the shrimps in the same pan. Heat the pan in medium heat with the oil. Place about a cup of shrimps in the frying pan. Fry shrimps until they are no longer pink. This should take about 3-5 minutes. Turn the stove off.

Build your tostadas. Place a handful of kale mix. Then add the cooked shrimps. Top off with tomatillo salsa. Serve on a plate and devour!

DIET TREND SETTERS SUBSTITUIONS

MAKE IT KETO – Skip the Sprite and corn tortillas. Use shredded cheeses as the base. Bake them like my Cheese Crisps without the pesto!

LOW CARB – Grocery stores now have low carb corn tortillas. You can also serve the shrimps and tomatilla salsa over salad or add more kale salad mix.

VEGAN – Use king oyster mushrooms or tofu. There are vegan brands that make vegan shrimps. They really look like real shrimps.

STORING LEFTOVERS

To store left overs, place the tostadas in a separate container. They will wilt so refry them the next time or air fry them at 375 degrees for 3 minutes to crisp up.

In another container, save the shrimps. They will last for another 3 days.

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Since you’re still voyeuring here, jump on these and try them out:

• HATCH CHILE STREET TACOS
• CHICKEN TOCINO TACOS
• GREEN CHILE NACHOS

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