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shrimp tostadas Recipe

Shrimp Tostadas

Shrimp tostadas are a crisp, fresh, and satisfying dish perfect for a quick lunch or dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams raw shrimp, medium, peeled, deveined About 1 pound, 100g per serving.
  • 2 tablespoons olive oil
  • 8 pieces tostada shells Store-bought or homemade, 2 per person.
  • 300 grams canned refried beans About 3/4 can.
  • 2 ripe avocados Halved, pitted, and sliced.
  • 120 grams cherry tomatoes About 1 cup, quartered.
  • 1 small red onion Finely diced.
  • 20 grams fresh cilantro About 1/2 cup, chopped.
  • 100 grams green cabbage About 2 cups, thinly shredded.
  • 2 lime One for juice, one for wedges.
  • 120 grams sour cream or Greek yogurt 1/2 cup.
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt Divided.
  • 1/2 teaspoon black pepper

Equipment

  • 1 large skillet
  • 2 mixing bowls
  • 1 cutting board
  • 1 baking sheet optional, if toasting shells

Method
 

  1. Prepare the lime crema by mixing sour cream or Greek yogurt with the juice of 1 lime and a pinch of salt in a small bowl. Set aside.
  2. In another small bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, cumin, chili powder, 1/2 teaspoon salt, and black pepper.
  3. Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and sauté for 2-3 minutes per side or until pink and cooked through. Remove from heat and set aside.
  4. Warm the refried beans in a small saucepan or microwave until hot and easy to spread.
  5. If needed, lightly toast tostada shells in the oven at 180°C (350°F) for 2-3 minutes for extra crunch.
  6. To assemble, spread a layer of warm refried beans on each tostada shell. Top with a handful of shredded cabbage, a few slices of avocado, and the seared shrimp.
  7. Sprinkle with chopped cherry tomatoes, diced red onion, and fresh cilantro.
  8. Drizzle each tostada with lime crema and a squeeze of fresh lime juice. Serve with lime wedges on the side.

Notes

For extra heat, add a few slices of jalapeño or a drizzle of hot sauce.
Tostada shells can be made at home from corn tortillas by brushing them with a little oil and baking until crisp.
To make it lighter, use low-fat Greek yogurt for the crema and skip the refried beans.