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!
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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Shrimp Tostadas (Gluten Free, Dairy Free)
Equipment
Ingredients
- 1-2 cups Medium Shrimps, seasoned and cooked
- 3 Gluten Free Yellow Corn Tortillas
- 1 cup Kale Salad Mix, store bought
- 3 tbsp Tomatillo Salsa, store bought and divided
- Oil for frying the corn tortillas
- Hot Sauce (optional)
- 1 cup of #HARMONY
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Instructions
- 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. Add Jalapeno sauce for an extra kick!
- Serve on a plate and devour!
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Lois
Never thought about shrimp tostatoes, but it looks simply delicious.
Heather
These look so good. I love any recipe with shrimp. I’m saving this to try out later.
Rose Ann Sales
Wow! My family would love this for sure! This look so good! I love it!
Richelle Milar
This looks absolutely delicious and tasty! Can’t wait to try this awesome recipe!
MELANIE E
These sound pretty amazing. It’s just the sort of meal I’d enjoy eating and is easy to make which really helps. What a lovely recipe.
Melissa Cushing
I am so making this recipe for me and and my husband tonight. So light and delicious and I love shrimp anything sl tipis recipes perfect for me 😉
Beautiful Touches
This looks super tasty and I bet the texture is great with the fresh and crunchy ingredients!
Monica Simpson
This is a great lunch idea for me. They look easy and delicious!
Janie | Naughty Kitchen
You’ll have definitely enjoy these for sure!
Tasheena
My family loves shrimp, I know they would love this recipe.
Janie | Naughty Kitchen
Hope y’all devour these!
Amber Myers
My kids would love these for dinner. They are all about shrimp!
Janie | Naughty Kitchen
Hope they love these! The shrimps are tasty with the crunch tortillas