Shrimp Tostadas
Cinnamon-Roasted Pineapple
Ingredients
- ¾ lb peeled and deveined, large shrimp
- 1 tsp Southwest seasoning (or use fajita seasoning)
- 2 tsp olive oil
- 2 (0.63-oz) corn tostada shells (such as Guerrero)
- ¼ cup guacamole (such as Wholly Guacamole)
- 1 Tbsp sliced radish
- 2 Tbsp crumbled cotija cheese
- 2 Tbsp fresh salsa
Instructions
- Preheat oven to 400°F. Toss shrimp with seasoning. Cook shrimp in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until pink.
- Place tostada shells on a baking sheet. Bake 5 to 6 minutes or until toasted.
- Spread guacamole on shells; top with shrimp, radish, cheese, and salsa.
Side Dish Ingredients
- ½ (1.25-lb) container peeled pineapple, cut into spears
- 1 Tbsp butter, melted
- 1 Tbsp brown sugar
- ¼ tsp ground cinnamon
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a rimmed baking sheet. Bake 20 minutes or until golden.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
341
|
150
|
491
|
| Fat (g) | 17 | 6 | 23 |
| Sat. Fat (g) | 5 | 4 | 9 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 18 | 25 | 43 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 724 | 49 | 773 |
Quick & Healthy Meal Plan
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