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Shrimp Tostada (with a vegan option)

Updated: Apr 10

by Olivia Wong

I am not good at following cooking instructions so most of my cooking (or playing with food as I like to call it,) comes from trial and error and throwing things together. This dish is so easy to make and it has lots of textures and flavors! Cuban sofrito is a go to sauce in my home. It provides a great base to any dish. I added shrimp (chicken or beans are alternatives,) spring mix and placed them on a tostada with Organic Broccoli Sprouts on top. The tostada is a fried tortilla so it's not the healthiest, but gives a fantastic crunchy texture and is sturdy enough to hold the toppings without getting soggy. You can also use a tortilla, pasta or rice or skip the extra carbs.

I am also terrible when it comes to measuring so adjust quantities as you see fit. If you make too much sofrito, it freezes well. Here is the recipe in a nutshell:

Ingredients for 4 servings:

3 plum tomatoes

1/2 yellow or sweet onion

1/2 green pepper

1 bay leaf

8 olives sliced in half

12 capers

2 tbsp cooking wine

4 tbsp olive oil

20 medium to large shrimp (or 3 small chicken breasts or 1/2 package of Fullei Fresh Crunchy Mix)

2 handfuls of Spring Mix or shredded lettuce

a large handful of Fullei Fresh Organic Broccoli Sprouts

4 tostadas (or tortillas, pasta or rice)

1. Heat olive oil in a pan. Sauté onions and green peppers until starting to turn translucent (about 5-8 minutes.)

2. Add plum tomatoes, bay leaf, olives and capers, and cooking wine. Stir and reduce heat to low / medium.

3. Cook until tomatoes, onions and green peppers are soft (about 10-15 minutes.)

4. Add shrimp and stir occasionally until they are pink and curled up.

5. Place spring mix or lettuce on a tostada. You can also have this on tortillas, pasta or rice.

6. Add the shrimp mixture.

7. Top it off with sprouts.

Organic Broccoli Sprouts are pictured and are great due to their high levels of sulforaphane, a cancer preventing enzyme. Any sprouts will do.

If making it with chicken, I like to preseason the chicken the night before with lime juice and corn starch. The starch makes the chicken tender.

Enjoy! Subscribe to the blog for more recipes and healthy eating tips and follow @fulleifresh on Facebook and Instagram.

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