Crunchy Shrimp Tostadas
Crunchy Shrimp Tostadas combine crunchy tostada shells with layers of homemade refried beans, mashed avocado, and grilled shrimp. This Tex-Mex recipe is both easy to make and utterly delicious. Try it for Taco Tuesday or any day of the week!
Servings 6 tostadas
Calories 337kcal
Ingredients
- 6 tostadas
- 1 large avocado - or more
For the shrimp:
- 1 pound peeled and deveined raw shrimp - large
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1-2 Tablespoon olive oil
For the refried beans
- 1 Tablespoon olive oil
- 15 oz. pinto beans - rinsed and strained
- 1/4 cup yellow onion - diced
- 1/2 medium jalapeno - with or without seeds
- 2 cloves garlic
- 1 Tablespoon unsalted butter
- kosher salt and freshly ground black pepper - to taste
- 1 medium lime plus water to thin - freshly squeezed
- cotija cheese, chopped cilantro, other toppings - for serving
Instructions
- Grill the shrimp. Combine seasonings - cumin, onion powder, salt, and pepper - and sprinkle over the shrimp. Heat a cast iron skillet to medium-high heat. Add olive oil and then the shrimp. (You may need to do this in batches.) Cook the shrimp until they turn pink, and flip to cook the other side. This should only take a few minutes. Set the shrimp on a clean plate.1 pound peeled and deveined raw shrimp, 1/2 teaspoon cumin, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1-2 Tablespoon olive oil
- Make the refried beans. Rinse and strain the beans. Heat a skillet to medium-high heat. Add olive oil and then the onion and peppers. Saute until softened, about 3-4 minutes. Then add the garlic and stir for 30 seconds. Add pinto beans and cook until heated through. Pour all skillet ingredients into a food processor, and pulse. Add seasonings, butter, some hot sauce (as much as you like), and the juice of one lime. Add water to get your desired consistency. Pulse again until smooth. Remove to a bowl.1 Tablespoon olive oil, 1/4 cup yellow onion, 1/2 medium jalapeno, 2 cloves garlic, 15 oz. pinto beans, 1 Tablespoon unsalted butter, kosher salt and freshly ground black pepper, 1 medium lime plus water to thin,
- Prepare avocado by removing the flesh to a plate. Mash with a fork, and then season with kosher salt and some fresh lime juice. Stir to combine.1 large avocado
- Heat up the tostadas. You can bake them, saute in a pan, or even microwave them.6 tostadas
- Assemble tostadas. Place the warmed tostadas on a plate and layer with the refried beans, mashed avocado, and the grilled shrimp. Then add desired toppings - cotija cheese, chopped tomatoes, cilantro, and some extra hot sauce. cotija cheese, chopped cilantro, other toppings
- Serve these tostadas with a variety of sides. We like them with Mexican Rice and Beans, Cilantro Lime Rice, or a simple Mexican Quinoa Salad. So many other choices on the blog!
Notes
Go ahead and start prepping your favorite margarita now. Because you’re gonna want one. Trust me. My favorites? I love my Classic Skinny Margaritas (strong though!), my Blackberry Peach Frozen Margaritas, and my Super Simple Cranberry Margaritas!
Nutrition
Calories: 337kcal | Carbohydrates: 35g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 894mg | Potassium: 607mg | Fiber: 10g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 13mg | Calcium: 170mg | Iron: 4mg