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
- 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.
- In a medium-sized bowl combine mayonnaise, hot sauce and chives to make the buffalo aioli sauce; set aside.
- 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.
- 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.
- 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.
- Serve immediately and enjoy! Store any remaining aioli in an airtight container inside the refrigerator.
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