Keto Shrimp Tostadas with Buffalo Aioli

 

Ingredients

• 2 tablespoons olive oil
• 1 pound raw shrimp (you could use cooked shrimp to cut down on a little time)
• pepper
• 12 low-carb tostadas (I used the Susalia brand)
• 1/2 cup Blue Plate Mayonnaise
• 1/4 cup hot sauce
• 1 tablespoon chopped chives
• 3 large avocados
• 1 lime, juiced
• 1/4 teaspoon onion powder
• 1/2 garlic salt
• 1/4 cup chopped cilantro
• 1/2 cup chopped cherry tomatoes, optional

Instructions

1. Pour olive oil into a large skillet and turn stove to medium heat. Add shrimp to skillet and cook for about 5 minutes or until shrimp are pink and reach an internal temperature of 145 F. Make sure to stir the shrimp frequently while cooking.
2. In a medium-sized bowl combine mayonnaise, hot sauce and chives to make the buffalo aioli sauce; set aside.
3. In a separate medium-sized bowl, combine the avocado, lime juice, onion powder and garlic salt. Using the back of a fork, mash the avocado and then stir until you reach the consistently you like.
4. Once the shrimp is done, remove them from the skillet so that you don't overcook the shrimp. Put in a bowl or plate away from the heat.
5. To assemble the Keto Buffalo Aioli Shrimp Tostadas, spread the avocado mixture evenly over a tostada. Add shrimp on top of the avocado mixture. Then, drizzle with the aioli sauce and top with a sprinkle of cilantro. If using, put the chopped cherry tomatoes on last.
6. Serve immediately and enjoy! Store any remaining aioli in an airtight container inside the refrigerator.