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Shrimp Tostada
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5 from 2 votes

Shrimp Tostada

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Reed Dunn

Ingredients

For the tostadas:

  • 6 corn tortillas
  • Avocado oil spray
  • Kosher salt to taste

For the refried beans:

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:

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 about 2 minutes, flip and cook 2 minutes on the other side, until cooked through. Remove from pan and set aside.
  • Dish-saving tip: 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.

For the spicy crema

  • In a small bowl, add the ingredients and whisk together.

How to assemble:

    To assemble shrimp tostada

    • Spoon a layer of refried beans onto each tostada, then top with a layer of smashed avocado.
    • Top with warmed, roasted corn.
    • Sprinkle on a generous portion of veggies: shredded cabbage, diced tomato, and red onion.
    • Place a single cooked shrimp onto each tostada.
    • Finish with crumbled cotija and spicy crema.