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Photo of Grilled shrimp tostadas with corn salad by WW

Grilled shrimp tostadas with corn salad

3 - 6
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
If you’re looking for something out of the ordinary to make during the summer, this recipe won’t disappoint. Grilled shrimp are served atop crispy corn tortillas to make tostadas that are sprinkled with a salad of summer corn, tomatoes, and creamy avocado.

Ingredients

Olive oil cooking spray

5 spray(s)

Chili powder

1 tbsp(s)

Ground cumin

2 tsp(s)

Ground oregano

1 tsp(s)

Table salt

¼ tsp(s)

Fresh lime juice

2 tbsp(s)

Olive oil

2 tsp(s)

Fresh cherry tomato(es)

1 cup(s), halved

Avocado

½ medium, medium, pitted, peeled, and sliced

Uncooked red onion(s)

½ cup(s), chopped, chopped

Corn

1 medium

Uncooked shrimp

¾ pound(s), medium size, peeled and deveined

Corn tortilla(s)

4 medium

Fat free no sugar canned refried beans

1 cup(s), warmed

Shredded red cabbage

1 cup(s)

Cilantro

⅓ cup(s), chopped, fresh

Instructions

  1. Spray grill rack with olive oil nonstick spray. Preheat grill to medium-high or prepare medium-hot fire.
  2. Stir together chili powder, cumin, oregano, and salt in small dish.
  3. Whisk together 1 tablespoon spice mixture, the lime juice, and oil in medium bowl. Add tomatoes, corn, avocado, and onion and toss to coat. Set aside.
  4. Sprinkle shrimp with remaining spice mixture; toss to coat. Lightly spray shrimp with olive oil nonstick spray. Place on grill rack and grill just until opaque in center, about 2 minutes on each side. Transfer to plate.
  5. Lightly spray tortillas with olive oil nonstick spray. Place tortillas on grill rack and grill until browned in spots and crispy, about 2 minutes on each side.
  6. Spread each tortilla with 1/4 cup beans, then top evenly with tomato mixture, shrimp, cabbage, and cilantro.
  7. Serving size: (1 tostada)

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