grilled blackened shrimp tostadas with mexican rice

grilled blackened shrimp tostadas with mexican rice

my own recipe


              shrimp:                                                                     lemon sauce of tostada:

1 lb peeled shrimp                                                                ¼ cup mayo

       1 tbsp red pepper                                                        3 tbsp red wine vinegar

1 tbsp garlic powder                                                    2 tbsp sour cream

1 tbsp onion powder                                                 1 tbsp lemon juice

     1 tbsp paprika                                                                  1 tbsp dijon mustard

                1 tsp lemon pepper                                               a pinch of Mexican blend cheese

     salt and pepper                                                                salt and pepper


6 corn tortillas

1 avocado

black bean and corn salad (left over from the other night – corn, black beans, cherry tomatoes, red onion, red wine vinegar, salt and pepper)

mexican blend cheese

in a bowl, toss pealed shrimp with all spices.  place in refrigerator to marinate for a bit.  for the sauce, combine all the ingredients, mix throughly and set in refrigerator to cool as well.  once shrimp have marinated for about 30 minutes, heat grill.  we put the shrimp on skewers to make grilling them easier so we didn’t loose any!  on grill, cook shrimp skewers on each side for 3 minutes each.  place corn tortillas on grill and toast on each side for 1 to 2 minutes until crispy.  to assemble tostadas, take tortilla, spread lemon sauce, then black bean and corn salad, a slice of avocado, shrimp, and cheese!


IMG_9162 IMG_4872

mexican rice:

1 cup spanish rice

2 cups chicken broth

1 tbsp butter

1 tbsp olive oil

1/4 cup diced red onion

1 tbsp minced garlic

1/4 cup tomato paste

1 tbsp lime juice

salt and pepper

add rice, chicken broth, and butter into a pot.  bring to a boil and cover.  bring to a simmer and keep covered for 20 minutes.  while rice is cooking, in a skillet, cook onions in oil until lightly browned. add garlic to pan and cook for 1 minute.  stir in tomato paste, lime juice, salt and pepper.  when rice is done, add tomato paste mixture to rice and let cool for a few minutes.



  1. I love this recipe. I can’t wait to try it myself. I am always looking for something different to try with shrimp. Thanks!

    • Hi Mike!! These were great. Want to know a secret? We wanted to make shrimp tacos and just heat up the tortillas but we ended up heating them too much so they were crunchy and then called them shrimp tostadas! Simple cooking errors end up turning into a brand new recipe! Please let me know if you give it a try!

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