- In a skillet over medium heat, combine small bag of medium cooked shrimp (peeled, deveined & thawed) with 1 tbsp olive oil, ½ a diced onion and 1 tbsp minced garlic.
- Cook until soft and add in 1 tsp paprika.
- Add in 1/4 cup Isopure Zero Carb Unflavored Protein Powder and salt & pepper to taste.
- Cook one minute longer. Pull from heat.
- On 4 tostada shells layer in ½ a slice avocado each with the shrimp mixture, adding in fresh parsley to taste and a squeeze of fresh lime juice per tostada.
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