Shrimp & Cheddar Tostada

Shrimp & Cheddar Tostada

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


  • 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 Big Green 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. Recipe adapted from Cabot Cheese. For more information, visit Recipe and photo from Big Green Egg.