Shrimp & Cheddar Tostada

Say cheese! These shrimp tostadas are packed with lots of cheese, and even more flavor.

Recipe adapted from Cabot Cheese. For more information, visit

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  • ¼ cup fat free cream cheese, softened
  • ¼ cup reduced-fat mayonnaise
  • 2 tablespoons skim milk
  • ¼ cup finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice, divided
  • 30 medium-size shrimp, peeled and deveined (about 1 pound)
  • 2 tablespoons barbecue rub or seasoning
  • ½ teaspoon salt
  • Cooking spray
  • 6 (6-inch) corn tortillas
  • 4 ounces Cabot Jalapeno Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)
  • 6 tablespoons finely chopped fresh tomato


In small bowl, combine cream cheese, mayonnaise and milk; whisk until smooth. Stir in cilantro and 1 tablespoon of lime juice. Cover and refrigerate until serving time.

When ready to serve, thread 5 shrimp onto flexible skewers. In small bowl, combine barbecue rub and salt. Brush shrimp with remaining 1 tablespoon lime juice and dredge in rub mixture. Place kabobs in shallow dish; cover and refrigerate for 15 minutes.

Set EGG for indirect cooking at 350°F/177°C.

Place kabobs on EGG grid coated with cooking spray and cook for 2 3 minutes on each side, or until done. Set aside.

Place tortillas directly on EGG and cook for 4 3  minutes. Top each tortilla with some of cheese and bake until cheese is melted, about 3 minutes longer.

Place 1 tortilla on each of 6 individual serving plates. Top each with 5 grilled shrimp and 2 tablespoons cilantro mayonnaise. Sprinkle with tomato and serve.

Makes 6 servings


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