Hope you are enjoying your summer! This month, we had fun with a refreshing, avocado-citrus flavored recipe- Delicious Oishii Shrimp Tostada. It’s quick and easy to make for you, your family, or even guests this summer.
More About Oishii Shrimp
Oishii [oh-ee-shee] Shrimp are all natural in addition to being chemical, antibiotic and hormone free. They are harvested through dedicated small-batch, sustainable shrimp farming methods. It’s a product of Mazzetta Company, LLC, from their Londonderry, New Hampshire freezer warehouse with proprietary pond construction, detailed farming techniques, and strict water quality.
Delicious Oishii Shrimp Tostadas Recipe
For this recipe, while you can use any shrimp, we wanted to use our all natural, shell-on, easy-peel Oishii shrimp. We also selected the 16-20 shrimp size, which tells us there are 16-20 shrimp per pound or 32-40 in the 2 lb. bag. This recipe calls for 1 pound of shrimp (½ bag) so since they are individually frozen, you can put the bag back in the freezer and save it for your next recipe!
Time
Total Time: 30 min.
Makes approx. 6 servings
Ingredients
2 medium ripe avocado, peeled and chopped, divided
1 tablespoon water
1 lime (juiced), divided
4 teaspoons blackened or chili lime seasoning, divided
1 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1 large navel orange, peeled and chopped
1/4 chopped red onion
1 jalapeno pepper, seeded and chopped
6-8 tostada shells (depending on preferred size of salsa/shrimp per tostada)
1-2 cup shredded reduced-fat Mexican cheese blend (preference)
2 tablespoons olive oil
1 pound uncooked Oishii shrimp, peeled and deveined (½ bag)
1 tablespoon minced fresh cilantro (optional)
Tapatio’s or other hot sauce (optional)
Directions
Preheat the oven to 350° for preparation.
For black bean spread, in a medium-small bowl, combine 2 tablespoons chopped avocado, water, 1 teaspoon lime juice, 2 teaspoon blackened or chili lime seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside.
For salsa, in a small bowl, combine orange, onion, jalapeno, and the remaining avocado and lime juice. Cover and refrigerate until serving.
Peel shrimp and quickly rinse in cool water.
In a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 2 teaspoons of blackened or chili lime seasoning. Cook and stir until shrimp turn pink, 4-6 minutes total, 2-3 minutes on each side.
Meanwhile, place tostada shells on un-greased baking sheets; spread with bean mixture. Sprinkle it with cheese. Bake until the bean mixture is heated through and the cheese is melted, 4-6 minutes.
Arrange salsa and then shrimp over tostada shells. Top with optional cilantro and/or hot sauce.
At Foremost Seafood
Foremost Seafood is Dayton’s best local seafood market, serving the highest quality fresh and frozen products. Give us a call today at (937) 298-1986 to place your order or feel free to stop by and grab Oishii Shrimp from our team. Our location is 1912 Woodman Center Dr. Kettering, OH. Don’t forget to tag us @foremostseafood in your seafood dishes as well! We love to see our local chefs in action.