Shrimp Tostadas
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Shrimp Tostadas – flat, crispy tortillas piled high with refried beans, tomato, onion, avocado, crumbled queso and drizzled with crema. This easy Mexican dinner recipe can be made at home anytime you have a craving!
My version is made with grilled shrimp, but you can cook them any way that you like. I debated using guacamole as the base, but daughter-in-law convinced me to go with refried beans instead. Of course she was right, but you can make yours however you like.
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What you will need:
- Corn tortillas and some oil to fry them in.
- Instant Pot Refried beans, stove-top refried black beans, or guacamole as a base layer.
- Raw, large shrimp, olive oil, and some Mexican seasoning.
- Diced tomato and white onion, or Pico de Gallo.
- Diced avocado, crumbled Queso fresco, chopped cilantro and some Mexican crema to drizzle over the top.
- Jalapeno, hot sauce or any other toppings that you like!
What type of shrimp should I use?
You need raw shrimp, wild-caught is preferred, that is peeled and deveined. Feel free to substitute fresh, or completely peeled frozen.
How to make Grilled Shrimp Tostadas:
Heat .25-inch of oil in a skillet on medium-high heat until hot. Fry one tortilla at a time until lightly golden brown, then flip to the other side, about 2 to 3 minutes total.
Remove from the oil and drain on paper towels. Sprinkle both sides with a bit of sea salt.
See that hole? I will explain what to do about it in the tips section.
Preheat grill (gas or charcoal) to high heat.
Toss shrimp with olive oil and Mexican seasoning.
Thread the shrimp onto skewers without squishing them together, just lightly touching.
Place on the grill and cook for about two minutes,
flip and continue to cook until they are cooked through and browned in spots, about two more minutes.
Remove from grill and cover with foil.
To assemble:
Place a tortilla shell on a plate and spread refried beans on top.
Place several cooked shrimp on top of the beans.
Top with diced tomato, white onion and avocado. Sprinkle cheese and chopped cilantro over the shrimp and drizzle with crema (or sour cream). Serve immediately.
Do I even need to tell you how delicious these tostadas are? They are little bites of heaven!!
Recipe Notes & Tips
- If you notice any holes in your tortilla, tilt over the paper towels and allow the oil to drain out.
- This may be obvious but, use metal tongs to fry your tortillas in the hot oil and move them to a paper towel covered plate to drain.
- For easy clean-up and to avoid cross-contamination: place two sheets of foil on a baking sheet or platter before adding the shrimp. After you place the shrimp on the grill, remove the first layer of foil and throw it away. Place the cooked shrimp on the remaining foil and bring back inside.
Do I have to grill the shrimp?
- No you do not have to grill the shrimp. You can cook them on the stove using a cast iron skillet or grill pan, about 2 to 3 minutes per side.
- You can bake them in the oven on a baking sheet for about 8 minutes.
- You can also broil your shrimp in the oven on a foil lined baking sheet for about 8 minutes, or until cooked through.
Tools used to create shrimp tostadas:
- Small skillet – I use this skillet everyday to make scrambled eggs, I love it.
- Metal tongs – we don’t want to burn our fingers.
- Bamboo skewers
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. https://www.amazon.com/shop/cookingwithcurls I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious shrimp recipes:
- Shrimp Scampi Pizza
- Cilantro Lime Shrimp
- Creamy Seafood Nachos – also includes crab.
- Creamy Seafood Enchiladas – this one includes crab as well.
- Double Shrimp Pasta
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Enjoy!!
Shrimp Tostadas
Equipment
- Skillet
Ingredients
- 4 corn tortillas
- oil to fry .25-inch high in skillet
- sea salt to sprinkle on the cooked tortillas
- 1 pound shrimp large – 24 count
- 1 tablespoon olive oil
- 1 tablespoon Mexican seasoning
- 1 cup refried beans or guacamole
- 1 medium tomato diced
- 1 avocado peeled and diced
- .25 cup diced white onion
- .25 cup Queso fresco cheese crumbled
- .25 cup Mexican crema
- chopped cilantro
Instructions
- Heat .25-inch of oil in a skillet on medium-high heat until hot. Fry one tortilla at a time until lightly golden brown, then flip to the other side, about 2 to 3 minutes total.
- Remove from the oil and drain on paper towels. Sprinkle both sides with a bit of sea salt.
- Preheat grill (gas or charcoal) to high heat.
- Toss shrimp with olive oil and Mexican seasoning. Thread the shrimp onto skewers without squishing them together, just lightly touching.
- Place on the grill and cook for about two minutes, flip and continue to cook until they are cooked through and browned in spots, about 2 more minutes. Remove from grill and cover with foil.
To Assemble
- Place a tortilla shell on a plate and spread refried beans on top. Place several (6) cooked shrimp on top of the beans.
- Top with diced tomato, white onion and avocado. Sprinkle cheese and chopped cilantro over the shrimp and drizzle with crema (or sour cream). Serve immediately.
Notes
- If you notice any holes in your tortilla, tilt over the paper towels and allow the oil to drain out.
- This may be obvious but, use metal tongs to fry your tortillas in the hot oil and move them to a paper towel covered plate to drain.
- For easy clean-up and to avoid cross-contamination: place two sheets of foil on a baking sheet or platter before adding the shrimp. After you place the shrimp on the grill, remove the first layer of foil and throw it away. Place the cooked shrimp on the remaining foil and bring back inside.
- You can also cook the shrimp on the stove using a cast iron skillet or grill pan, about 2 to 3 minutes per side.
- You can bake them in the oven on a baking sheet for about 8 minutes.
- You can also broil your shrimp in the oven on a foil lined baking sheet for about 8 minutes, or until cooked through.
