Mini Shrimp Tostadas with Pomegranate Salsa

Last Modified August 19, 2022 By Michelle Miller

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These Mini Shrimp Tostadas with Pomegranate Salsa are the perfect party appetizer! Blackened shrimp are set on a layer of guacamole, and topped with a festive pomegranate salsa.

Today I’m partnering with Marina Del Rey Foods – Marina Del Rey sells top quality wild, responsibly caught, frozen seafood. Thanks for supporting me and the brands I work with.

Contents

Blackened Shrimp Tostadas

Put out a plate of these and watch them disappear. Shrimp are irresistible on their own, but pair them with guacamole and pomegranate, and you have something magical.

When I was planning this recipe, I couldn’t get the Pomegranate Guacamole I made last year out of my head. I knew it had to be incorporated somehow. Pomegranate arils are so beautiful, not to mention delicious and fun to eat (and full of antioxidants!).

Earlier I posted a recipe for Coconut Shrimp ( <– also made with Marina del Rey jumbo shrimp!). In the post, I outlined some ideas for putting together a quick and easy, healthy party spread.

These Mini Shrimp Tostadas with Pomegranate Salsa are a little bit more time consuming, but worth it if you’re really trying to impress!

The point of my earlier blog post was to point out how it’s not too difficult to put together delicious and crowd-pleasing snacks that are healthy. Festive food does not have to be full of calories and unnecessary fat and sugar.

And it does not have to take a ton of time.

Marina del Rey shrimp are peeled and deveined, so all you need to do is pull a bag out of the freezer and run it under cool water for 5 minutes, and it’s ready to use.

They are sold at Sam’s Club in a 2 pound bag, and are worth the trip if you love shrimp or are planning on making shrimp for a crowd during the holidays.

Marina del Rey’s seafood products are wild caught — meaning better for our bodies, and better for the environment.

Why choose Wild?

Marina Del Rey shrimp is not farmed, it thrives in its natural habitat. The shrimp comes from the ice cold waters of Argentina and is free from the chemicals and pollutants found in seafood farms.
Wild shrimp eat their natural diet, with no added hormones or color.
Wild caught shrimp actually has lower levels of sodium than farmed shrimp.
The pink hue is the result of the same pigments that color flamingos, salmon, lobster, and carrots.

I used the jumbo shrimp for this recipe, and when they say “jumbo”, they aren’t kidding. I had thought about using the tortilla chips that come as little bowls, but these babies were too big.

To give the shrimp a beautiful color and an extra pop of flavor, I sautéed them with some blackening seasoning. About 6 minutes on really high heat is all they need. The shrimp can be prepared ahead of time and put onto the tostadas cold — just as delicious as serving them warm!

If you’re a seafood fan, I highly encourage you to pop on over to the Marina del Rey website and see if it’s sold near you!

Watch me put together Mini Shrimp Tostadas with Pomegranate Salsa:

Tips for Mini Shrimp Tostadas with Pomegranate Salsa

Make it Ahead: To make these ahead, blacken the shrimp up to 12 hours prior to using for the best freshness. Prepare the pomegranate salsa and the guacamole (add extra lime juice to the top of the guacamole, and then press a layer of plastic wrap to cover the top well before storing). Just before serving, assemble the mini tostadas.

Other Marina del Rey Shrimp Recipes:

Cioppino, by Simply Fresh Dinners
Shrimp Fettuccine with Roasted Red Pepper Sauce, by Cooktoria
Buffalo Shrimp Lettuce Wraps, by Peas and Crayons
Baked Coconut Shrimp, by Vitamin Sunshine

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