Description

These gluten-free shrimp tostadas are fresh, crunchy, colorful, and full of bright flavor. Baked almond flour tortillas make the crispy base, topped with lime-spiced shrimp, salted red cabbage, avocado, cilantro, red onion, and a sprinkle of nutritional yeast. A light, satisfying meal that is also grain-free, dairy-free, and sugar-free.

Ingredients

For the tostadas

4 almond flour tortillas, such as Siete almond flour tortillas
A little avocado oil, for brushing or spraying

For the shrimp

2 cups precooked, peeled wild-caught shrimp, thawed and patted dry
Juice of 2 limes
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon cumin
1 teaspoon dry oregano
1/8 teaspoon cayenne pepper, or more if you like spicy
Salt and pepper, to taste

For the toppings

1/2 small red cabbage, finely sliced
1 avocado, sliced
1 bunch fresh cilantro, washed, dried, and chopped
A few thin slices of red onion or scallions, chopped
Nutritional yeast, for sprinkling
Extra lime wedges, for serving

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Instructions

Marinate the shrimp: Thaw the shrimp, pat them dry, and cut them into smaller pieces if they are large. Add them to a bowl. In a small bowl, combine the lime juice, olive oil, minced garlic clove, cumin, oregano, cayenne pepper, salt, and pepper. Pour the marinade over the shrimp, mix well, and refrigerate for about 30 minutes. Less time is fine if you are short on time.
Prepare the toppings: Finely slice the red cabbage and massage it with a little salt until slightly softened. Chop the cilantro and onion or scallions. Slice the avocado close to serving time, sprinkle it with lime juice to prevent oxidation, and season with a little salt and pepper.
Bake the tostada shells: Preheat the oven to 350°F / 175°C. Line a large sheet pan with parchment paper. Brush or spray both sides of the tortillas with a little avocado oil and arrange them on the pan. Bake for about 5 minutes, flipping halfway through, or until hard and crispy but not burnt. Depending on the tortillas you use, they may need a little more or less time, so keep an eye on them.
Warm the shrimp: Heat a skillet over medium heat and add the shrimp with the marinade. Since the shrimp are already cooked, warm them through briefly, stirring for 1 minute. See notes if yoi are using fresh shrimps.
Assemble the tostadas: Place the crispy tostadas on plates and layer the ingredients. Start with the red cabbage, then add the shrimp, cilantro, avocado, onion or scallions, and a sprinkle of nutritional yeast. Finish with extra lime juice if desired. Serve immediately.

Notes

Almond flour tortillas work well for baked tostadas because they crisp up nicely. Thinner cassava and coconut tortillas may not get as crispy.

You can also make this recipe with fresh shrimp. After marinating, cook them in the skillet for a few minutes, until they turn pink and are cooked through.

Assemble the tostadas just before serving so the shells stay crisp.

Adjust the cayenne pepper to your taste, or skip it if you prefer a mild version.