Tasty Shrimp Tostadas Recipe

Shrimp tostadas on a large baking sheet.

5 from 5 votes

A tostada shell slathered in refried beans seasoned with salt and ground cumin! Add shredded cheese, salsa, diced avocado and sour cream. Top each with succulent sautéed shrimp and enjoy.

Prep Time5

Cook Time10

Assembly10

Total Time25

Course: Dinner

Cuisine: Mexican

Keyword: Easy Mexican Dinner Recipe, Easy Shrimp Tostadas, Shrimp Tostada Recipe, Shrimp Tostadas

Servings: (2 tostadas per serving)

Calories: 483kcal

Author: Stacey Adams

Ingredients

For the beans:

1 15 ounce can refried pinto beans *or black refried beans
1 & ½ teaspoons ground cumin
Pinch of salt *I like using kosher salt, but regular table salt works fine.
¼ cup water

For the shrimp:

10 ounce package frozen shrimp *peeled/deveined *small or medium size, not large or jumbo
1 tablespoon extra virgin olive oil
Kosher or table salt & ground black pepper *to taste *I usually end up using ½-¾ teaspoon of each.

For the tostadas:

10 tostada shells *store-bought or homemade *see note below
1 cup shredded cheddar cheese
1 cup light sour cream *regular works fine, too
1 large avocado *diced
1 cup pico de gallo salsa

Recipe notes:

Tostada shells: store-bought or homemade tostada shells will both work. Tostada shells are typically located by the tortillas at the grocery store.

Instructions

Add refried beans, ground cumin, a pinch of salt and water to a medium saucepan. Stir often while warming over medium heat. Once bubbling, place a lid on the pot and turn heat off. I like to leave my beans on the burner so they stay warm.
1 15 ounce can refried pinto beans, 1 & ½ teaspoons ground cumin, Pinch of salt, ¼ cup water
Place thawed, raw shrimp in a large bowl. Drizzle olive oil over shrimp and generously season with kosher salt and black pepper. Mix well until each piece is well coated.
10 ounce package frozen shrimp, 1 tablespoon extra virgin olive oil, Kosher or table salt & ground black pepper
Add a little more olive oil to a large skillet on the stovetop and turn heat to medium-high.
Once oil is hot, add shrimp and sauté on each side for 1-2 minutes. Avoid overcrowding the pan and cook in shrifts, if necessary. Once the shrimp is light pink and opaque in appearance, it's done.
Set shrimp in a small bowl to the side, or you can turn off the heat and leave in the skillet to keep it warm.
Add a thin layer of refried beans to each tostada shell (you'll have enough for about 3 tablespoons per tostada when making 10 total).
10 tostada shells
Add shredded cheese on top of refried beans. *Note: I like to assemble my tostadas on a baking sheet so I can pop them in the oven after adding cheese, but it's not necessary. The warm, refried beans should melt the cheese regardless.
1 cup shredded cheddar cheese
Add sour cream, diced avocado, and pico salsa.
1 cup light sour cream, 1 large avocado, 1 cup pico de gallo salsa
Place 2-3 shrimp on each tostada and garnish with fresh cilantro and lime wedges (optional but delicious). Enjoy!
*Tip: you can also serve these tostadas bar style and allow everyone to assemble their own!

Nutrition