Shrimp and Lime Tostadas Recipe

Name: Shrimp and Lime Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 5- to 6-inch corn tortillas, each cut into 6 wedges; Nonstick vegetable oil spray; 3 garlic cloves, unpeeled; 1 tablespoon cumin seeds; 1 1/2 pounds uncooked medium shrimp, peeled, deveined; 3 1/2 teaspoons finely grated lime peel; 6 tablespoons fresh lime juice; 6 tablespoons plain nonfat yogurt; 6 tablespoons chopped fresh cilantro; 2 1/2 teaspoons minced seeded serrano or jalapeno chili

Servings: persons

1
Preheat oven to 325F.
2
Place tortilla wedges in single layer on 2 large baking sheets.
3
Bake until crisp, turning once, about 30 minutes.
4
Cool on baking sheet.
5
Spray small baking dish with oil spray.
6
Add garlic; cover with foil.
7
Bake until tender, about 30 minutes.
8
Cool slightly.
9
Peel garlic; mash in small bowl.
10
Heat small skillet over medium heat.
11
Add cumin seeds; stir until fragrant, about 1 minute.
12
Grind in spice grinder or in mortar with pestle.
13
Add to garlic.
14
Bring large pot of water to boil.
15
Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes.
16
Drain shrimp and lime peel in fine strainer.
17
Cool.
18
Coarsely chop shrimp.
19
Transfer shrimp and lime peel to bowl.
20
(Tortillas, garlic mixture and shrimp can be made 1 day ahead.
21
Store tortillas in airtight containers at room temperature.
22
Chill garlic mixture and shrimp separately.)
23
Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp.
24
Season with salt and pepper.
25
Spoon atop tortilla chips and serve.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 5- to 6-inch corn tortillas, each cut into 6 wedges, Nonstick vegetable oil spray, 3 garlic cloves, unpeeled, 1 tablespoon cumin seeds, and more.

Yes, Shrimp and Lime Tostadas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Lime Tostadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions