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Grilled shrimp tostadas with grilled-corn salad

Grilled Shrimp Tostadas with Grilled-Corn Salad

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This dish comes together in record speed with the shrimp cooking on the grill in under five minutes. The salad can be made with raw corn, which is super sweet in the summer and needs no cooking. If you prefer, grill corn on the cob along with the shrimp, then cut off the kernels.

Ingredients

Olive oil cooking spray

5 spray(s)

Chili powder

1 Tbsp

Ground cumin

2 tsp

Dried oregano

1 tsp

Table salt

¼ tsp

Fresh lime juice

2 Tbsp

Olive oil

2 tsp

Cherry tomatoes

1 cup(s), halved

Avocado

½ item(s), pitted, peeled, and sliced

Red onion

½ cup(s), chopped, chopped

Corn on the cob

1 ear(s), medium

Uncooked shrimp

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

Corn tortilla

4 tortilla(s), medium, 6 inches

Fat free refried beans

1 cup(s), warmed

Shredded red cabbage

1 cup(s)

Cilantro

⅓ cup(s), chopped

Instructions

  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In small dish, stir chili powder, cumin, oregano, and salt. In medium bowl, whisk 1 tbsp spice blend, lime juice, and oil. Add tomatoes, avocado, and onion for salad. Lightly coat corn with nonstick spray. Sprinkle shrimp with remaining spice blend and toss to coat. Lightly coat shrimp with nonstick spray.
  3. Grill corn, turning, until charred on all sides, about 10 minutes. Remove from grill and let cool. Grill shrimp in grill basket just until opaque in centers, about 2 minutes on each side. Transfer to plate. Off heat, lightly coat tortillas with nonstick spray and grill until browned in spots and crispy, about 2 minutes on each side.
  4. Slice kernels off cob onto cutting board, then mix into salad. Spread each tortilla with 1⁄4 cup beans. Top with corn salad, shrimp, cabbage, and cilantro.
  5. Serving size: 1 tostada

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