Shrimp Tostada


by: Peanut Butter and Peppers

AA tropical shrimp dish made in a sweet and savory sauce. Serve on a bed of shredded cabbage and corn tortilla.


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serves: 3

6 corn tortilla shells

cooking spray

8 Wild Blue Shrimp, deveined, uncooked, diced

1/4 cup rice wine vinegar

1/4 cup orange juice, freshly squeezed

1/2 tbsp Dijon mustard

1/2 tsp honey

1 tsp minced garlic

1 tbsp red onion, diced small

1/4 tsp Cajun seasoning

1 tbsp chopped fresh cilantro (use more if you like)

1 cup cabbage, shredded

Nutrition Facts
Shrimp Tostada

Servings Per Recipe: 3

Amount per Serving

Calories: 159

  • Total Fat: 1.8 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 20.2 mg
  • Sodium: 135.8 mg
  • Total Carbs: 30.6 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 4 g
  • Protein: 6 g

how is this calculated?

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1.  Preheat oven to 375 Line a baking sheet with aluminum foil or parchment paper. Lightly spray both sides of corn tortillas with cooking spray. Bake for 7 – 10 minutes, until crisp (flipping half way through)

2.  Meanwhile in a bowl whisk together vinegar, orange juice, mustard, honey, garlic,onion, Cajun seasoning and cilantro. Add sauce into a skillet with the shrimp. Cook the shrimp until no longer pink. Top shrimp and cabbage onto tortillas.

Cooks' note:
Serve with mango salsa

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