Local Flavor
Fresh from the Coast
Garlic & Cilantro Shrimp Tostadas
Grilled shrimp marinated in fresh cilantro, garlic, and warm spices, served over creamy refried beans on crisp tostada shells. Finished with tangy salsa verde, fresh lime, and a sprinkle of onion and cilantro. Servings: 8 tostadas Prep Time: 15 minutes Marinating Time: 30 minutes Cook Time: 6 minutes
Ingredients
For the Shrimp
2 pounds large shrimp (16–20 count), brown or white, peeled and deveined
2 tablespoons olive oil
4 garlic cloves, minced
¼ cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
For the Tostadas
8 crispy tostada shells
1 (15-ounce) can refried beans, or homemade
½ cup diced white or red onion
¼ cup fresh cilantro, chopped
Lime wedges, for serving
Salsa verde, for drizzling
Directions
Marinate the Shrimp. Place the peeled and deveined shrimp in a large resealable plastic bag. Add the olive oil, garlic, cilantro, cumin, onion powder, salt, and black pepper. Seal the bag and gently toss until the shrimp are evenly coated. Refrigerate for at least 30 minutes to allow the flavors to develop.
Grill the Shrimp. Preheat the grill to medium-high heat (400–450°F). Thread the shrimp onto skewers and grill for 2–3 minutes per side, until pink, opaque, and cooked through.
Prepare the Tostadas. While the shrimp are grilling, warm the refried beans. Spread a generous layer of beans evenly over each crispy tostada shell.
Assemble. Arrange the grilled shrimp over the refried beans on each tostada. Drizzle generously with salsa verde.
Garnish & Serve. Finish each tostada with a squeeze of fresh lime juice and a sprinkle of diced onion and chopped cilantro. Serve immediately.
Cook’s Note: For the best flavor and texture, serve the tostadas as soon as they are assembled to keep the shells crisp and the shrimp tender.
Behind the Recipe
Tara Grumbles
Tara is the quintessential Gulf Coast tastemaker. Born and raised in Port Aransas with a family deeply rooted in the maritime community, Tara spent her childhood on the water fishing and hunting.As an avid foodie, wine connoisseur and interior designer – she lends her flair as a consummate hostess – creating inviting gatherings where she’s always serving something fresh off the Coast in good company.
Garlic & Cilantro Shrimp Tostadas
Grilled shrimp marinated in fresh cilantro, garlic, and warm spices, served over creamy refried beans on crisp tostada shells. Finished with tangy salsa verde, fresh lime, and a sprinkle of onion and cilantro. Servings: 8 tostadas Prep Time: 15 minutes Marinating Time: 30 minutes Cook Time: 6 minutes
Ingredients
For the Shrimp
2 pounds large shrimp (16–20 count), brown or white, peeled and deveined
2 tablespoons olive oil
4 garlic cloves, minced
¼ cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
For the Tostadas
8 crispy tostada shells
1 (15-ounce) can refried beans, or homemade
½ cup diced white or red onion
¼ cup fresh cilantro, chopped
Lime wedges, for serving
Salsa verde, for drizzling
Directions
Marinate the Shrimp. Place the peeled and deveined shrimp in a large resealable plastic bag. Add the olive oil, garlic, cilantro, cumin, onion powder, salt, and black pepper. Seal the bag and gently toss until the shrimp are evenly coated. Refrigerate for at least 30 minutes to allow the flavors to develop.
Grill the Shrimp. Preheat the grill to medium-high heat (400–450°F). Thread the shrimp onto skewers and grill for 2–3 minutes per side, until pink, opaque, and cooked through.
Prepare the Tostadas. While the shrimp are grilling, warm the refried beans. Spread a generous layer of beans evenly over each crispy tostada shell.
Assemble. Arrange the grilled shrimp over the refried beans on each tostada. Drizzle generously with salsa verde.
Garnish & Serve. Finish each tostada with a squeeze of fresh lime juice and a sprinkle of diced onion and chopped cilantro. Serve immediately.
Cook’s Note: For the best flavor and texture, serve the tostadas as soon as they are assembled to keep the shells crisp and the shrimp tender.
Behind the Recipe
Tara Grumbles
Tara is the quintessential Gulf Coast tastemaker. Born and raised in Port Aransas with a family deeply rooted in the maritime community, Tara spent her childhood on the water fishing and hunting.
As an avid foodie, wine connoisseur and interior designer – she lends her flair as a consummate hostess – creating inviting gatherings where she’s always serving something fresh off the Coast in good company.