Description
Our Indian spin on the Mexican classic! Up your shrimp flavor with our spice blend and have a fiesta weekday dinner. Yes, weekday, because it is that easy!
Ingredients
- ½ pounds Medium-sized Shrimp
- 1 can (16 Oz. Size) Refried Beans
- ½ whole Lemon, Squeezed
- 1 package (12.8 Oz. Size) Tostada Shells
- FOR THE MARINADE:
- 1 teaspoon Turmeric Powder
- 2 Tablespoons Dried Fenugreek Leaves
- 1 Tablespoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Coriander Powder
- 1 teaspoon Ginger Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- ½ cups Olive Oil
- FOR THE TOPPINGS:
- 1 head Lettuce, Shredded
- 1 whole Red Onion , Sliced Or Chopped
- 1 bunch Cilantro, Chopped
- 2 whole Tomatoes, Chopped
- 1 package (12 Oz. Size) Cotija Cheese
- 1 jar (15 1/2 Oz. Size) Salsa
Preparation
Rinse and devein shrimp in a large bowl. In a separate bowl, whisk marinade spices in oil and cover shrimp evenly. Cover and marinate for 1 hour in the refrigerator. While marinating, begin chopping ingredients for toppings and heat refried beans on medium heat for 10 minutes.
Sautee shrimp in a large skillet over medium heat for 2–3 minutes on each side (longer if large shrimp) or until shrimp turns pink and curly. (Rule of thumb: If the tail is O-shaped, then you have overcooked. C-shaped means it is cooked!) Once the shrimp are ready, drizzle with squeezed juice of lemon.
Spread a thick layer of refried beans on tostada shells. Top with lettuce, onions, cilantro, tomatoes, cotija cheese, and cooked shrimp. Add salsa and/or hot sauce for added flavor and spice. Dig in!
