We always love a good appetizer! Today we are excited to have Shannon here from Clean Eats Clean Treats, as our healthy food guest contributor, sharing these yummy shrimp tostada bites. Shannon says, “These are a healthy spin on one of our favorite restaurant appetizers! A whole family favorite that even my pickiest enjoys!” We love that these are healthy so having one or two is perfect to indulge in without feeling the guilt of all those calories. Here’s how to make these yummy treats! (yes treats cause good food can also be your treat!)
P.S. be sure to also check out more of Shannon’s amazing clean eating recipes in her e-book , it’s filled with some of the most delicious healthy recipes!
Ingredients:
24 shrimp (peeled and deveined)
1 cup cilantro
pesto
Guacamole
Chipotle puree
2 Tbsp red onion, chopped
TJ’s South African Spice Chopped cilantro and crushed pepitas for garnish
Plantain chips or chip of choice
Method:
1. Prepare cilantro pesto and place in a small bowl.
2. Marinate shrimp in pesto for 15 minutes.
3. Meanwhile chop cilantro, dice red onion and crush pepitas.
Set aside for garnish.
4. Prepare guacamole.
Place pits in center and set aside.
5. Place marinated shrimp on skewers and grill
2 minutes per side. You can also sauté in grill pan until shrimp are thoroughly cooked. Sprinkle shrimp with Trader Joes South African Spice. Remove from heat and allow to cool slightly.
6. To assemble top each plantain chip with a dollop of guacamole, shrimp, chipotle puree
(we use canned adobe peppers in chipotle sauce and puree in the blender until smooth. If you can’t find a whole 30 compliant brand you can make your own by using dried peppers
also) and red onion. Sprinkle with chopped cilantro and pepitas. Enjoy!
Cilantro Pesto
Ingredients:
2 bunches cilantro
4 cloves garlic, peeled
2 tsp fresh lime juice
½ cup olive oil
Kosher salt to taste
Method: Place all ingredients into a small food processor and puree until a smooth paste.
Guacamole
Ingredients:
2 ripe avocados
2 Tbsp red onion, diced
2 Tbsp chopped cilantro
1 Tbsp fresh lime juice
1-‐2 serrano chili’s, seeds removed and finely diced
½ ripe tomato, diced
½ tsp kosher salt
Dash of black pepper
Sprinkle of garlic powder
Pinch of cayenne (optional)
Method: Whisk all ingredients in a bowl.
