Shrimp Tostadas

These easy Shrimp Tostadas are loaded with black beans, avocado, onions, tomatoes, and cilantro. This easy Mexican dinner recipe can be made in under 20 minutes!Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

First things first. I need you to settle a debate. Do you eat tostadas like a pizza or with a fork?

We’re split in our household on that question. I personally go pizza style unless the toppings are so bountiful that I have to use a fork for pure necessity.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

 

I’ve made these Shrimp Tostadas a couple of times and finally had to share them with you.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

 

Let’s talk tostadas. You can buy ’em. Who knew? I’ve always made mine either by 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. Any way you do it, tostadas are basically an open faced taco and the possibilities are endless.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

When I think shrimp or any seafood really I automatically want to top it with a nice fresh avocado salsa. You could use regular refried beans but I love these Old El Paso black re-fried beans since black beans are what I usually pair with seafood.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

You can definitely make the salsa ahead of time and marinate the shrimp ahead of time so that dinner can be ready in under ten minutes.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

My family went ga-ga for these and they’re healthy.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

Perfectly seasoned shrimp and a fresh salsa on top!

 

3.67 from 3 votes
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Shrimp Tostadas
Servings: 8 tostadas
Ingredients
Salsa:
  • 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
Shrimp:
  • 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
Instructions
  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.
Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

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Comments

  1. This looks like my kind of dinner! Wish we were eating this tonight!

    Paige
    http://thehappyflammily.com

  2. Shawnna Griffin says:

    hey girl- these look so yummy! I usually eat my tostadas with a fork.

  3. Marco Antonio says:

    There’s no need to bake tostadas! OMG!

  4. Made these tonight. Very good! I added
    Sautéed sweet peppers and onions with the same spices as the shrimp. Son loved them but asked if i would add a diced jalapeño to the salsa. I said sure; that sounds great! Also, as suggested, I baked the flour tortillas
    to turn them into tostadas. Worked fine. Had to use a fork to eat it — way too much stuff to pick up!

  5. Such a mouth watering dish. Today I will make Shrimp Tostadas with your recipe at home for my wife. Thanks for the sharing recipe.

  6. hey christy denney..! your dish look is very delicious and colorful…!

  7. This will be my family’s next favorite dish! Looks like it will be addictive!