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Grilled Shrimp Tostadas with Avocado Cilantro Slaw

These Grilled Shrimp Tostados with Mashed Black Beans and Avocado Salsa Fresca from The Ultimate Panini Press Cookbook turn a weeknight meal into something to look forward to.

Grilled Shrimp Tostadas

When I received a review copy of my friend Kathy Strahs’s new book, The Ultimate Panini Press Cookbook, I recognized the creativity she’s shown on her blog, Panini Happy, over the years. Her inventive uses for a panini press — from crisping tortillas to making unexpected snacks — made me rethink how versatile a small grill can be.

I resisted buying a panini press for a while because I didn’t want another appliance crowding the counter. Last summer, though, I gave in when I found one on sale, and it quickly proved its worth. It simplified lunches and quick weeknight meals, and I even bought a second unit for my college-aged son so he could grill protein and make sandwiches easily.

Kathy’s cookbook reflects that same versatility. With more than 200 panini-press recipes, many of which aren’t sandwiches, the book demonstrates how the appliance functions as a portable, easy-to-clean grill. The guide also helps readers choose the right panini press with an “Ins and Outs” section, explains key components under “Ingredients for Perfect Panini,” and lists useful gadgets in “Tools of the Trade.” I also appreciated the “Five Ways to Lighten Up Panini,” which highlights healthier recipe options.

Some recipes I’m eager to try include:

  • Grilled Jerk Chicken
  • Spatchcocked Game Hen
  • Grilled Salmon Packets with Pesto and Tomatoes
  • Seared Ahi and Avocado Salad, Grilled Fish Tacos
  • Broccoli Rabe, White Bean-Chive Hummus, and Roasted Red Pepper Panini
  • Grilled Acorn Squash with Cranberry-Ginger Maple Syrup and Toasted Walnuts
  • Grilled Tofu and Bok Choy Bowl
  • Spinach-Feta Quinoa Cakes with Lemon-Dill Yogurt Sauce
  • Grilled Tomatillo Guacamole
  • Granola-Crusted Pear, Almond Butter, and Honey Panini
  • Egg White Omelet Panini with Spinach, Feta and Sun-Dried Tomatoes
  • Mini Frittata
  • Grilled Pears with Honey-Whipped Greek Yogurt and Toasted Almonds

Kathy’s book encouraged me to use the panini press in new ways. The Grilled Shrimp Tostadas recipe is a perfect example: the press grills shrimp quickly and crisps tortillas to make a satisfying base for beans, cheese, and a bright avocado salsa fresca.

Grilled Shrimp Tostadas with Mashed Black Beans and Avocado Salsa Fresca

Notes from the cookbook: You can grill half a pound of shrimp on the panini press in about 2 minutes. For these tostadas the shrimp are marinated in chili-lime before grilling. The panini press also crisps the tortilla shells: brush tortillas with oil and grill for a minute or two until they’re golden and crisp. Black beans mashed with garlic and topped with queso fresco create a flavorful base for the shrimp, while an avocado salsa fresca adds bright Southwestern flavors.
Servings 4

Ingredients

Shrimp

  • 2 tablespoons vegetable oil
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 1 pound raw large shrimp, peeled and deveined

Mashed Black Beans

  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1 to 2 tablespoons water
  • Coarse salt to taste

Avocado Salsa Fresca

  • 1 medium ripe avocado, pitted, peeled, and diced
  • 2 medium ripe tomatoes, diced
  • 3 tablespoons chopped red onion
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon coarse salt

Tostadas

  • 1 tablespoon vegetable oil
  • 8 corn tortillas
  • Coarse salt
  • 4 ounces (about 1 cup) crumbled queso fresco or shredded Monterey Jack
  • 1 cup Avocado Salsa Fresca (prepared above)

Instructions

Shrimp

  1. In a medium bowl, whisk together the vegetable oil, lime juice, chili powder, cumin, and salt. Add the shrimp and toss to coat. Cover and chill while you prepare the other components. Note: don’t marinate longer than 30 minutes, as the lime can begin to “cook” the shrimp.

Mashed Black Beans

  1. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant and just beginning to brown, about 1 minute. Add the black beans and roughly mash with a potato masher, leaving some texture. Cook another 1–2 minutes until heated through. Remove from heat and stir in 1 to 2 tablespoons water until spreadable. Season with coarse salt and keep covered to stay warm.

Avocado Salsa Fresca

  1. Toss all salsa ingredients in a medium bowl. Cover and refrigerate for 30 minutes to let the flavors meld. The salsa is best the day it’s made but will keep up to 2 days refrigerated.

Tostadas

  1. Preheat the panini press to medium-high.
  2. Brush a tortilla lightly with vegetable oil, season with a pinch of salt, and grill until crisp and golden with grill marks, 1–2 minutes. Repeat with remaining tortillas and keep the press hot.
  3. Remove shrimp from the marinade (discard marinade). Grill half the shrimp until opaque and cooked through, about 2 minutes. Grill the remaining shrimp.
  4. Spread mashed black beans on each grilled tortilla (if the beans have cooled and are thick, warm them briefly on the stove and stir in water a teaspoon at a time). Sprinkle with queso fresco, top with grilled shrimp and avocado salsa fresca, and serve.

Recipe Notes

This version uses corn tortillas for a gluten-free alternative. Recipe from The Ultimate Panini Press Cookbook. Recipe © 2013 by Kathy Strahs and used by permission of The Harvard Common Press.

Disclosure: I received a copy of The Ultimate Panini Press Cookbook for this review and a copy for the giveaway from The Harvard Common Press.