If you’re looking for a quick meal to make this Summer that doesn’t require any heating up the kitchen this is it! Yummy already cooked shrimp tossed together with avocado, tomatoes, onions, cucumber and then served on top of a warmed up Tostada shell. You could also make these into tacos and grill up some flour tortillas. These tostadas were so good you could eat the shrimp salad mixture right out of the bowl if you’re looking to save on some carbs.
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.
Shrimp and Avocado Tostadas
- Yield: 8 1x
Ingredients
8 Corn Tostada Shells
8 oz cooked shrimp (can be canned or from a bag)
1/4 tsp Salt and black pepper, or to taste
1 medium lime, juiced
2 medium/large avocados
1/2 english cucumbers
2 Roma tomatoes
1/4 cup of red onions diced
1/2 cup Parsley (1/2 bunch) chopped
Instructions
- 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 1/4 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.
Notes
myWW points: Blue Points: 5; Green Points: 4; Purple Points: 4
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.
- Category: easy
- Method: mix
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 171
- Sugar: 1
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 17
- Fiber: 5
- Protein: 9
Keywords: shrimp and avocado tostadas
Misrii - Homemade Food says
Super delicious !! we love it so simple and amazing recipe
Misrii
Carissa Nelson | Spoonful of Easy says
Hi Jenna,
I embarrassed to say that I didn’t know shrimp came in a can but that is SUPER up my alley. What a great way to get dinner on the table quick — perfect no heat summer recipe! Can’t wait to try!