shrimp tostadas

shrimp tostadas
Servings: 6 Bake 400°F 8 mins to 10 mins Cook 3 mins

Ingredients

  • 1 cup quick-cook brown rice
  • 12 corn tortillas
  • 2 tablespoons lime juice
  • 1 pound medium-size shrimp, peeled and deveined
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, minced
  • 6 scallions, trimmed and thinly sliced
  • 1/4 teaspoon salt
  • 1/2 cup spicy barbecue sauce
  • 1/2 head iceberg lettuce, shredded (about 4 cups)
  • Pickled sliced jalapenos, optional

Make It

1. Cook brown rice following package directions.

2. Heat oven to 400 degree F. Coat 2 baking sheets with nonstick cooking spray. Place 6 tortillas on each and coat with cooking spray. Bake at 400 degree F for 8 to 10 minutes.

3. Place lime juice and shrimp in a resealable plastic bag and toss. Let marinate at room temperature for 5 minutes. Heat oil in a large nonstick skillet on medium high. Add shrimp mixture, garlic and half the scallions; saute for 2 minutes, stirring. Season with salt. Stir in barbecue sauce and rice.

4. To serve, top each tortilla with about 1/3 cup of lettuce and 1/4 cup of the shrimp mixture. Sprinkle each with remaining scallions and pickled jalapenos, if using.

5. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 320, Fat, total (g): 5, chol. (mg): 115, sat. fat (g): 1, carb. (g): 49, fiber (g): 5, pro. (g): 21, sodium (mg): 656, Percent Daily Values are based on a 2,000 calorie diet.