Tips for Shrimp and Avocado Tostadas
I like to use already cooked shrimp for this. You can find this in the freezer section of your grocery store and let it defrost for a couple of hours in some water. If you’re the type of person that likes some flavor added to your shrimp then take some raw shrimp and cook that in a skillet with some seasoning. If you’re the lazy type of person (like me) just get some cans of shrimp in the grocery store. If the shrimp are fairly large dice them up but if they are small you can keep them that way. Next come the chopping and dicing. These are typical ingredients you’d find in guacamole. Avocados, Tomatoes, Onions. You get the gyst. Cucumbers are just an added bonus! If you are following WW avocados, the points for them are easy to figure. Just way them on a scale to figure out the points. Make sure to scan the points of your tostada shells. There are so many different kinds of shells out there. I usually buy the Mission brand. 1 is 2 points. Eat and enjoy. Oh and btw, I’ve tried warmed cucumbers and they were kind of nasty. It’s best to use cold shrimp with this. 8 oz cooked shrimp (can be canned or from a bag) ¼ tsp Salt and black pepper, or to taste 1 medium lime, juiced 2 medium/large avocados ½ english cucumbers 2 Roma tomatoes ¼ cup of red onions diced ½ cup Parsley (½ bunch) chopped
Squeeze the juice of 1 medium lime over the shrimp in a bowl, stir and set aside to marinate while you prepare remaining salsa ingredients. Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp. Finely dice onion and chop ¼ bunch of fresh parsley (or cilantro if preferred) . Add to the mixing bowl then stir together all of the ingredients until well combined and serve. Serve this over some warmed up Tostada shells.
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website. The recipe builder is what I use to figure out points.
