Coconut Curry Shrimp Tostadas
Crispy tortillas topped with spicy coconut curry shrimp
Ingredients
Instructions
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Prepare the tostadasHeat 2 tablespoons of oil in a large skillet over medium-high heat. Fry each tortilla for about 1-2 minutes per side until crispy and golden brown. Transfer to paper towels to drain excess oil and sprinkle with salt while still hot.
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Make the curry sauceIn a large pan, heat 1 tablespoon of oil over medium heat. Add minced garlic, sliced onion, and red bell pepper. Sauté for 3-4 minutes until vegetables begin to soften. Add the red curry paste and stir for 1 minute until fragrant.
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Add coconut milkPour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a simmer. Let the sauce reduce and thicken slightly for about 5 minutes, stirring occasionally.
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Cook the shrimpAdd the shrimp to the simmering curry sauce. Cook for 3-4 minutes until the shrimp turn pink and are cooked through. Be careful not to overcook them. Remove from heat and stir in fresh lime juice.
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Assemble the tostadasPlace the crispy tostadas on serving plates. Spoon the coconut curry shrimp mixture evenly over each tostada. Top with sliced avocado and sprinkle with fresh cilantro.
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Serve immediatelyServe the tostadas while still warm. Garnish with additional lime wedges on the side for an extra burst of citrus flavor if desired.
Nutritional Information
485
Calories
per serving
28
Protein
g per serving
32
Carbohydrates
g per serving
29
Total Fat
g per serving
18
Saturated Fat
g per serving
6
Fiber
g per serving
8
Sugar
g per serving
980
Sodium
mg per serving
65
Vitamin C
% daily value
3.2
Iron
mg per serving
Coconut Curry Shrimp Tostadas are Also Known As
Tostadas de Camarones al Curry de Coco, Curry Shrimp Tostadas or Coconut Shrimp Tostadas
