Summer Shrimp Tostadas with Sweet Strawberry Salsa
I’m sharing SPLENDA® Sweetener Products in my life as part of a sponsored series for Socialstars™. As always, thanks for reading!
#SplendaSweeties #SweetSwaps #AD
The weather has been pretty much perfect this past week here in northern California. Not too warm, not too cold; just perfect. Weather like this usually guarantees a few things over at my house.
First, you will probably encounter a naked child running around in the backyard begging for the sprinklers to be turned on at all hours of the day. I don't know why, but my child loves to be naked. On the flip side, he also loves to wear his fleece Christmas pjs when it's 100 degrees outside. I don't understand, but I roll with it (and make sure he's covered in sunscreen and drinks lots of water).
Second, perfect weather calls for outdoor eating, fresh ingredients and barbecues. If we're not frozen, it's not raining and it isn't 110 degrees outside, you will find us eating our meals outdoors. My nature loving child typically eats better and makes less of a mess when we eat outdoors; as a result, I feel more relaxed. Add a glass of wine and I call it heaven.
So what do you grill when it's nice a warm outside? Anything. You can pretty much grill anything. But, being that it's almost summer and the markets are currently filled to the brim with fresh spring and summer produce, I'm going to make something a little outside of the box. Steak, beef burgers, or any other heavy meat really isn't my thing. Plus, I hate eating with a knife (unless we're talking pizza- I like to cut my pizza). Being summer and all, I thought, hmm, SHRIMP! I should totally bbq some shrimp!
Actually, that's totally not true, summer has nothing to do with it. I think about eating shrimp all the time. But I digress.
What I really wanted was an easy recipe that was easy on the sugar, easy on the cals and actually good for me. Oh yes, it also had to have some strawberries in there somewhere since I may have (most definitely) purchased too many strawberries from the market. What do you make when you want something super delicious and easy? TOSTADAS! or tacos. or a burrito. They all work.
Now, if you're thinking, wait, how is a fried tortilla healthy? let me stop you and tell you that it's not. My version of tostadas skip the fried tortilla. Instead, I take corn tortillas and very carefully use the oven burner to char them myself. You can skip this step, or do it, totally up to you.
The real magic of this entire recipe, however, is the marinade. YOU GUYS, it is amazing. Salty, sweet, spicy, so good. You'll love it. At least, I really hope you'll love it. Most marinades and sauces come loaded with TONS of added sugar. Don't believe me? I dare you to check a bottle of bbq sauce or marinade. I can almost guarantee that sugar will be one of the top three ingredients. I don't know about you, but I eat enough sugar with dessert, I don't need a bunch of added sugar at dinner, too. With that said, however, sometimes I want something more than just shrimp grilled with olive oil and lemon (although that is delicious too).
So I made my own sauce.
Sweetened with SPLENDA® Naturals Stevia Sweetener and FRESH pineapple juice (orange juice would taste great, too), this marinade adds the perfect amount of sweetness and spice to the shrimp. Whether you cook them in a skillet, bake them or grill them, you will have some pretty awesome shrimp perfect for tostadas, salads or rice bowls.
But, there's more. Do not throw away the remaining marinade!!! Bring the marinade to a boil and simmer for a few minutes and you will have the perfect sauce for your summer shrimp tostadas. Minus the guilt!
Summer Shrimp Tostadas with Sweet Strawberry Salsa
Prep Time: 20 minutes | Cook Time: 10 minutes
Total Time: 30 minutes
Yield: serves 4
Category: 30 minute meals, Marinades, Healthy, Main Course, Sauce + Dip, Seafood, Spring + Summer, Tacos
FOR THE SHRIMP
1.5 pounds thawed jumbo shrimp, peeled and deveined
1-2 tablespoon Sriracha (less if you're sensitive to spicy foods)
4 cloves garlic, minced
1 teaspoon sesame oil
2 tablespoons olive oil
2 SPLENDA® Naturals Stevia Sweetener packets
1/3 cup low-sodium soy sauce
1/4 cup fresh pineapple or orange juice
FOR THE STRAWBERRY SALSA
1 pound fresh strawberries, diced
1 small red onion, diced
1 small bunch fresh cilantro, chopped
Juice from 1/2 lime
Corn or flour tortillas OR pre-baked tostada shells
1-2 cans black refried beans
2 avocados, pit removed and sliced
In a medium bowl, whisk together the Sriracha, minced garlic, sesame oil, olive oil, the SPLENDA® Naturals Stevia Sweetener packets, soy sauce and fresh pineapple or orange juice. To the same bowl add thawed shrimp and mix to coat with the sauce. Cover and place bowl in the refrigerator; Marinate for 15-30 minutes.
As the shrimp marinates, prepare the strawberry salsa and heat the refried black beans in a small pot over low heat, stirring frequently. Remove the beans from the pot and transfer to a serving bowl. Cover with foil to keep warm.
To get crispy charred corn tortillas, place tortilla directly to the burner and cook until crispy (you may want to use tongs to do this). Do NOT leave your tortilla on the burner and walk away- always keep a close eye as it can (and will) catch on fire if left unattended.
Remove the shrimp from the refrigerator and heat a large skillet over medium high heat. When the skillet is warm, add the shrimp with the marinade and cook shrimp for approximately 2-3 minutes per side. With shrimp fully cooked, use a slotted spoon to remove from the skillet (leaving the marinade to simmer for an additional 1-2 minutes more). Remove skillet from heat.
With the leftover marinade (now sauce) you can 1). save it and use it just as it is (a sauce), or 2). Mix the sauce with the refried beans. Both are very good options.
Build your tostadas first with a layer of beans followed by avocado, shrimp and strawberry salsa.
**You can also grill these shrimp by threading on a wooden or metal skewer, preheating grill between 350-450 degrees F and cooking the shrimp for 6-7 minutes over direct heat (turning once) until nice and pink. Avoid overcooking.