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Home » Main Dishes » Fish & Shrimp Dishes » Jalapeno Cornbread Crusted Shrimp Tostadas

Jalapeno Cornbread Crusted Shrimp Tostadas

September 4, 2014 by Danielle Green 3 Comments

This post may contain affiliate links. Please read my disclosure policy.
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Jalapeno Cornbread Crusted Shrimp Tostadas - Krafted Koch

Jalapeno Cornbread Crusted Shrimp Tostadas are a perfect little meal, with a crispy tostada topped with creamy avocado, cornbread crusted shrimp and queso fresco, to make a well rounded meal that is loaded with flavor.

I am a little obsessed with tostadas lately. I first enjoyed them with buffalo chicken and sweet corn and have continued to put my pack of tostadas to good use. It’s such a fun and easy way to enjoy a simple meal.

Jalapeno Cornbread Crusted Shrimp Tostadas - Krafted Koch - Keebler Club Cornbread Crackers

I saw this pack of cornbread jalapeno crackers and immediately thought that they would make a fantastic breading. I initially thought of chicken, but then thought I would change up my routine and grabbed some jumbo shrimp. It was a great decision, as the crunchy breading with a hint of jalapeno spice was perfect on the shrimp, and were wonderful on the tostada with creamy avocado and queso fresco.

You can be well mannered and eat them with a fork, or you can be like me and make it simple and pick them up with both hands and enjoy them finger food style. The kids will love it!

Jalapeno Cornbread Crusted Shrimp Tostadas - Krafted Koch

Jalapeno Cornbread Crusted Shrimp Tostadas - Krafted Koch
Print Recipe

Jalapeno Cornbread Crusted Shrimp Tostadas

Crispy tostadas topped with an avocado mixture infused with southwest flavors, baked shrimp coated with cornbread crumbs and garnished with queso fresco.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entree
Cuisine: Southwest
Servings: 4
Author: Danielle | Krafted Koch

Ingredients

  • 1 lb. large raw shrimp peeled deveined
  • 1 c. jalapeno cornbread crackers
  • 1/4 c. flour
  • 1 large egg beaten
  • 4 to stadas
  • 1/4 c. red onion finely diced
  • 1/2 non-fat plain Greek yogurt or sour cream
  • 1/3 c. queso fresco or feta
  • 1/2 c. cilantro roughly chopped
  • 2 avocados
  • 2 Tbsp lime juice
  • 1 tsp. garlic
  • 2 Tbsp. jalapeno diced
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 3/4 c. tomatoes diced

Instructions

  • Preheat your oven to 400°.
  • In a ziplock back, add your cornbread crackers and crush with a rolling pin or meat mallet until only small crumbs remain. Alternatively, you can add them to a food processor and pulse a few times until you reach the desired consistency.
  • In three bowls, pour crumbs into one, add the beaten egg to another and the flour to the last.
  • Rinse and pat dry your peeled and deveined shrimp. Coat each one in flour, then egg and lastly cracker crumbs. Place the coated shrimp on a lined baking sheet and spray the breaded shrimp with non-stick spray. Bake at 400° for 8-10 minutes.
  • Meanwhile, add your cubed avocado, lime juice, garlic, jalapeno, cumin and salt to a bowl and mash until smooth. Fold in your tomatoes and spread each tostada with a generous helping of avocado mixture.
  • When your shrimp are opaque on the inside and cooked through, remove from the oven and place them on top of the avocado mixture. Garnish the top of the shrimp with finely diced red onion, queso fresco and cilantro. Serve immediately.

Nutrition Facts
Serving Size 1 tostada
Servings Per Container 4

Amount Per Serving
Calories 570 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 1071mg 45%
Total Carbohydrate 40g 13%
Dietary Fiber 9g 36%
Sugars 6g
Protein 41g 82%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This recipe may be shared on the following sites:
Tatertots & Jello

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Filed Under: Fish & Shrimp Dishes, Healthy Recipes, Main Dishes, Recipe Tagged With: tostadas


This post may contain affiliate links. Please read my disclosure policy.

Comments

  1. Julie @ Julie's Eats & Treats says

    September 5, 2014 at 10:04 am

    I would totally be picking them up with my hands! Love the idea of using the crackers as breading!

    Reply

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