Shrimp Tostadas
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 tostadas
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Course
Main Course
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Cuisine
Mexican
Shrimp Tostadas
Description
The Shrimp Tostadas recipe features medium-sized peeled and deveined shrimp seasoned with chili powder, garlic powder, cumin, salt, and pepper, quickly cooked in olive oil. A layer of black refried beans is spread on each tostada shell, topped with cheese and melted until bubbling. The warm shrimp are then added, and the tostadas are garnished with a fresh salsa made from corn, diced tomato, red onion, avocado, cilantro, and lime juice. The dish merges warm, savory, cheesy elements with bright, tangy salsa and firm, slightly spicy shrimp. Crisp tostada shells provide a satisfying crunch that balances the soft beans and cheese. This dish works well for casual meals or small gatherings, offering a mix of creamy, tangy, and spicy flavors in each bite.
The salsa’s fresh vegetables and lime juice add brightness that cuts through the richness of beans and cheese. The recipe suggests chilling the salsa beforehand to enhance its refreshing quality. The black refried beans provide a hearty base and additional flavor depth. Cooking the shrimp briefly until pink maintains their tenderness. The baked tostadas with melted cheese bring a pleasing texture contrast. This recipe can be served immediately for the best crispness of tostadas.
For a lighter take, homemade tostadas can be baked instead of fried by brushing tortillas with olive oil and baking at about 400 degrees until crisp. This offers a less oily alternative without compromising crunch. The balance of fresh salsa, seasoned shrimp, melted cheese, and refried beans makes this meal approachable and flavorful.
Ingredients
Salsa:
- 1/2 /2 cup corn frozen, fresh, or canned
- 1/3 /3 cup red onion diced
- 1 large tomato diced
- 1 avocado diced
- 2 tablespoons cilantro chopped
- 1 lime juiced
Shrimp:
- 1 lb Shrimp medium, uncooked, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/4 /4 teaspoon garlic powder
- 1/4 /4 teaspoon cumin ground
- 1/4 /4 teaspoon salt
- 1/4 /4 teaspoon black pepper
- 8 tostada
- 1 (15 ounce) can black refried beans if gluten-free make sure to check bean label, Old El Paso brand
- 1 1/2 /2 cups Mexican blend cheese shredded
Instructions
- For the Salsa: Add the corn, tomato, onion, avocado, cilantro, and lime juice to a small bowl. Toss to combine and add salt and pepper to taste. Chill in the fridge until serving.
- In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.
- Preheat oven to 350 degrees. Spread a thin layer of black beans on each tostada and sprinkle with cheese. Bake for 4-6 minutes or until cheese is melted.
- While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.
- To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.
Notes
- To make tostadas from tortillas, either fry them lightly in oil or bake them brushed with olive oil at 400°F until crispy for a lighter version.
User Reviews
Overall Rating
4.9
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