Shrimp and Avocado Tostada with Escabeche Recipe
Celebrate the coastal flavors of our Shrimp and Avocado Tostada with the spices of our Latin spiced pickled vegetables. This quick and easy recipe features succulent, seasoned shrimp and creamy avocado slices nestled on a crispy tostada for a luxurious appetizer for your next home gathering or as an elevated snack to treat yourself this season.
INGREDIENTS NEEDED
1 pound 16/20 shrimp cooked and cooled (can link directions here)
2 avocados, ready for eating, sliced thin
1 lime
1 cup wildVine Escabeche, drained
¼ cup cilantro, stems removed
2 green onions sliced
2 cups coleslaw mix or thin cut cabbage
3 TBS Greek Yogurt
6 tostada shells
Kosher salt
Black pepper
TIME
Prep Time: 10 minutes
YIELDS
6
DIRECTIONS
1. Cut shrimp into 4 pieces and add to a medium bowl.
2. Add drained Escabeche vegetables, cabbage, green onion and ¼ cup Escabeche brine and 2 TBS olive oil toss to coat, season with salt and pepper.
3. To build the tostadas, spread ½ TBS Greek yogurt on each tostada, top with sliced avocado, drizzle with fresh lime juice, salt and pepper.
4. Top avocado with vegetable and shrimp mix, garnish with cilantro and more lime.