My latest cooking adventure is Low Carb Chili Lime Shrimp Tostadas. I used the following ingredients for the tostada shells:
1 cup almond flour
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp garlic powder
1 tsp chili powder
4 Tbsp butter, melted
2 egg whites
2 Tbsp sour cream (optional)
I also used the following ingredients:
1 lb shrimp (either small sized shrimp or larger shrimp cut into pieces)
1 tsp chili powder
1 garlic clove, minced
Zest of one lime
Juice from 3 limes
Salt and pepper, to taste
Shredded lettuce, diced tomato, and sour cream for topping (optional)
Preheat oven to 350 F. Line a cookie sheet with parchment paper. In order to make the tostadas combine the dry ingredients and mix until the spices are incorporated. Add the wet ingredients and stir until dough is formed. Freeze for 20 minutes. After 20 minutes, roll out the dough until it is 1/4″ thick. Cut out circles using a cookie cutter or glass (about 5″ in diameter). Lift each circle using a spatula and place on the cookie sheet.** Bake for 5-10 minutes. After 5-10 minutes flip each tostada and bake for another 5 minutes or until golden brown.
Heat a skillet with 2 Tbsp of olive oil over medium high heat. Seasoning the shrimp with salt and pepper. Add the shrimp to the skillet and sprinkle the chili powder over the shrimp. Saute until almost pink. Add the garlic clove, lime juice, and zest and saute until the shrimp are cooked through.
Top each tostada shell with shrimp and the toppings of your choice!
Net Carb Count*:
Tostadas: 29 net carbs (for the entire recipe—add additional carbs for the toppings)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: **The dough does come apart when you work with it. Also it may be helpful to split the dough in half and work in batches. Place the second half of the dough back in the freezer while you work with the second half. Using a spatula helps keep the dough from breaking. I made 6 medium size tostadas. Double the batch of dough to make 6 large tostadas.
The tostadas were crispy and had great flavor. I used large sized shrimp cut into three pieces to fit on the tostadas. We loved the flavor combination of chili and lime. They can be topped with any of your favorite taco toppings (salsa, taco sauce, etc.)
This would be great served with Mexi-Rice.DISCLAIMER: Not intended to diagnose, treat, or cure any disease. Always consult a doctor or authorize medical professional before changing your diet, medications, etc. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Some links on this site are affiliate links, including Amazon.com affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Holistically Engineered will receive a small commission. This helps cover some of the costs for this site. I appreciate your support!