Layers of texture make these Shrimp Tostadas so fun and delicious to eat. From the crunchy tostada shell to the creamy smashed avocado to the tender shrimp and everything in between, these are completely customizable.
So, switch up your main course at the Cinco de Mayo taco party with these stacked-up tostadas. Pair them with a tart margarita or a refreshing agua fresca and enjoy the beautiful flavors of Mexico.
For the tostadas:
6 corn tortillas
Avocado oil spray
Kosher salt to taste
Preheat oven to 400 degrees F. Spray a large baking sheet with avocado oil spray and layer tortillas in a single layer. Spray the top of the tortillas with more avocado oil spray and add another baking sheet of the same size onto the top of the tortillas. Place in oven and bake for 15 minutes. Remove the top tray and sprinkle tostadas with kosher salt to taste.
For the refried beans:
1 16-ounce can vegetarian refried beans
1 tablespoon taco seasoning
In a small pot, add refried beans and taco seasoning. Stir to combine and heat on medium until heated through, about 5 minutes.
For the mashed avocado:
2 large (or 3 medium) avocados
2 tablespoons lime juice
¼ teaspoon kosher salt
¼ teaspoon ground cumin
Pinch of black pepper
2 tablespoons chopped, fresh cilantro
Slice avocados in half and remove the seed. Add flesh of the avocados to a medium bowl with the rest of the ingredients. Use the back of a fork to smash the avocado and incorporate all of the ingredients.
For the shrimp:
6 Argentine Red Shrimp, peeled with tail on
1 tablespoon olive oil
Kosher salt
Black pepper
Heat a small skillet over medium-high heat. Add olive oil. Once heated, layer in shrimp and season with salt and pepper. Cook for 2 minutes, flip and cook 2 minutes on the other side. Remove from pan and set aside.
For the spicy crema:
½ cup greek yogurt
¼ cup mayonnaise
2 tablespoons lime juice
1½ teaspoons taco seasoning
1 to 2 teaspoons Sriracha
In a small bowl, add the ingredients and whisk together.
Additional vegetables and toppings:
2 roma tomatoes, diced
¼ red onion, diced
2 cups shredded green cabbage
1 cup frozen roasted corn
½ to 1 cup crumbled cotija
Prepare your corn by adding it to a skillet (use the same skillet you used for your shrimp) and cook on medium-high for about 5 minutes.
NOW IT’S TIME TO ASSEMBLE:
- Spoon a layer of refried beans onto each tostada.
- Add a layer of the smashed avocado.
- Top with warmed, roasted corn.
- Sprinkle on a generous portion of veggies: diced tomato, red onion and shredded green cabbage.
- Place a single cooked shrimp onto each tostada.
- Make it rain crumbled cotija.
- Drizzle on spicy crema.
- Grab a fork, and dig in!
Ingredients
- For the tostadas:
- 6 corn tortillas
- Avocado oil spray
- Kosher salt to taste
- For the refried beans:
- 1 16-ounce can vegetarian refried beans
- 1 tablespoon taco seasoning
- For the mashed avocado:
- 2 large (or 3 medium) avocados
- 2 tablespoons lime juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cumin
- Pinch of black pepper
- 2 tablespoons chopped, fresh cilantro
- For the shrimp:
- 6 Argentine Red Shrimp, peeled with tail on
- 1 tablespoon olive oil
- Kosher salt
- Black pepper
- For the spicy crema:
- ½ cup greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1½ teaspoons taco seasoning
- 1 to 2 teaspoons Sriracha
- Additional vegetables and toppings:
- 2 roma tomatoes, diced
- ¼ red onion, diced
- 2 cups shredded green cabbage
- 1 cup frozen roasted corn
- ½ to 1 cup crumbled cotija
Instructions
For the tostadas: Preheat oven to 400 degrees F. Spray a large baking sheet with avocado oil spray and layer tortillas in a single layer. Spray the top of the tortillas with more avocado oil spray and add another baking sheet of the same size onto the top of the tortillas. Place in oven and bake for 15 minutes. Remove the top tray and sprinkle tostadas with kosher salt to taste.
For the refried beans: In a small pot, add refried beans and taco seasoning. Stir to combine and heat on medium until heated through, about 5 minutes.
For the mashed avocado: Slice avocados in half and remove the seed. Add flesh of the avocados to a medium bowl with the rest of the ingredients. Use the back of a fork to smash the avocado and incorporate all of the ingredients.
For the shrimp: Heat a small skillet over medium-high heat. Add olive oil. Once heated, layer in shrimp and season with salt and pepper. Cook for 2 minutes, flip and cook 2 minutes on the other side. Remove from pan and set aside.
For the spicy crema: In a small bowl, add the ingredients and whisk together.
For the corn: Prepare your corn by adding it to a skillet (use the same skillet you used for your shrimp) and cook on medium-high for about 5 minutes.
How to assemble:
- Spoon a layer of refried beans onto each tostada.
- Add a layer of the smashed avocado.
- Top with warmed, roasted corn.
- Sprinkle on a generous portion of veggies: diced tomato, red onion and shredded green cabbage.
- Place a single cooked shrimp onto each tostada.
- Make it rain crumbled cotija.
- Drizzle on spicy crema.
- Grab a fork, and dig in!
