The Pioneer Woman Tasty Kitchen
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Masala Shrimp Tostada

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Level: Easy

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Description

Our Indian spin on the Mexican classic! Up your shrimp flavor with our spice blend and have a fiesta weekday dinner. Yes, weekday, because it is that easy!

Ingredients

  • ½ pounds Medium-sized Shrimp
  • 1 can (16 Oz. Size) Refried Beans
  • ½ whole Lemon, Squeezed
  • 1 package (12.8 Oz. Size) Tostada Shells
  • FOR THE MARINADE:
  • 1 teaspoon Turmeric Powder
  • 2 Tablespoons Dried Fenugreek Leaves
  • 1 Tablespoon Red Chili Powder
  • 1 teaspoon Cumin Powder
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Coriander Powder
  • 1 teaspoon Ginger Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • ½ cups Olive Oil
  • FOR THE TOPPINGS:
  • 1 head Lettuce, Shredded
  • 1 whole Red Onion , Sliced Or Chopped
  • 1 bunch Cilantro, Chopped
  • 2 whole Tomatoes, Chopped
  • 1 package (12 Oz. Size) Cotija Cheese
  • 1 jar (15 1/2 Oz. Size) Salsa

Preparation

Rinse and devein shrimp in a large bowl. In a separate bowl, whisk marinade spices in oil and cover shrimp evenly. Cover and marinate for 1 hour in the refrigerator. While marinating, begin chopping ingredients for toppings and heat refried beans on medium heat for 10 minutes.

Sautee shrimp in a large skillet over medium heat for 2–3 minutes on each side (longer if large shrimp) or until shrimp turns pink and curly. (Rule of thumb: If the tail is O-shaped, then you have overcooked. C-shaped means it is cooked!) Once the shrimp are ready, drizzle with squeezed juice of lemon.

Spread a thick layer of refried beans on tostada shells. Top with lettuce, onions, cilantro, tomatoes, cotija cheese, and cooked shrimp. Add salsa and/or hot sauce for added flavor and spice. Dig in!

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