Shrimp Tostadas Recipe

Shrimp Tostadas

Servings: 8 tostadas



  • 1/2 cup corn, frozen, fresh, or canned
  • 1/3 cup red onion, diced
  • 1 large tomato, diced
  • 1 avocado, diced
  • 2 tablespoons cilantro, chopped
  • 1 lime, juiced


  • 1 lb medium uncooked shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 tostadas
  • 1 15 ounce can Old El Paso black refried beans
  • 1 1/2 cups shredded mexican blend cheese


  1. 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.
  2. In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.
  3. 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.
  4. While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.
  5. To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.

Recipe Notes
You can make homemade tostadas by either frying a tortilla in a little oil or by baking a tortilla brushed with olive oil at about 400 degrees until nice and crispy for a lighter version.

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