Shrimp Tostadas with Avocado Salsa
Shrimp is packed in lean protein, vitamins, and minerals including vitamin B12, astaxanthin, selenium, and zinc. This recipe is loaded with heart-healthy monounsaturated fatty acids that contribute to anti-inflammation and super filling which is ideal for weight management.
30 minutesPreparation time: 15 minutes Cooking time: 15 minutesDifficulty:EasyIngredients
For grilled shrimp
- 500 gShrimp, deveined with tail intact
- 0.25 tspPaprika
- 0.25 tspCumin
- 0.25 tspCoarse black pepper
- 0.25 tspGarlic powder
- 1 tbspOlive oil
- 30 mlLime juice
- Pinch of Himalayan salt
For avocado salsa
- 2 nosMedium tomatoes, diced
- 1 nosShallot, finely diced
- 3 tbspCoriander, chopped
- 2 nosAvocado, cut into bite size
- 30 mlLime juice
- Pinch of Himalayan salt
Preparation: Rapid Freezing to retain freshness
1. Place shrimp onto aluminum tray and put into Prime Freeze compartment. Press Rapid Freezing function (60 mins).
2. Transfer the shrimp into airtight container and store in normal freezer compartment.
Steps
1) In a bowl, marinate the defrosted shrimp with paprika, cumin, black pepper, garlic powder and salt. Mix well and put into Prime Freeze compartment. Press Quick Cooling function (15 mins).
2) In another bowl, mix all the ingredients for avocado salsa and put into Prime Freeze compartment. Press Quick Cooling function (15 mins).
3) Heat up oil in a skillet and grill shrimp until cooked. Set aside.
4) Place some avocado salsa onto a piece of tostada, top it with grilled shrimp & some cheese.
Chef tips:
• Rapid Freezing helps maintaining seafood nutrient, taste and texture, at the same time minimizes dripping after defrosting and prevents deterioration of texture and taste.
• Rapid Freezing also prevents the shrimp from sticking together, so you can use just the amount you need. Same goes with squid, octopus and other shell seafood.
• Quick Cooling helps speed up the seasoning process because sauces penetrate faster into the foods.
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