With their combination of Spicy Cajun flavors and creamy avocado, these crispy Shrimp Tostadas are a refreshing way to shake you out of your recipe rut!
You could easily be fooled into thinking this recipe is on the complicated side, but it’s actually super quick and easy, ideal for busy work nights. Crispy tostadas are topped with savory refried beans, tender cajun shrimp and loads of fresh vegetables!
Serve these up with a gorgeous fresh side salad or accompanying dish for the ideal minimal effort, maximum taste dinner – the perfect midweek pick-me-up!
Ingredients Needed for Shrimp Tostadas
Toppings: avocado, tomato, green onion, Ranch dressing and limes
How to Make Shrimp Tostadas
Heat the canned refried beans in a small saucepan over a medium heat.
Heat the canola oil in a large skillet over a medium heat. When the oil is nice and hot, carefully place the corn tortillas into the hot oil and fry for approximately 2-3 minutes on each side, until golden brown.
Remove the corn tortillas from your pan and set them aside on a plate lined with a paper towel.
Wipe the skillet clean and add 1tbsp of olive oil. Throw in the shrimp and Cajun seasoning and toss to coat. Cook your shrimp for 2-3 minutes (or until thoroughly cooked through)
Assemble your tostadas. Layer the warm beans and Cajun shrimp on your tortillas and top with avocado, tomato, green onions, Ranch dressing and fresh lime juice (or any other toppings that take your fancy!)
With their combination of Spicy Cajun flavors and creamy avocado, these crispy Shrimp Tostadas are a refreshing way to shake you out of your recipe rut!
What can I serve with Shrimp Tostadas?
I like to serve Cajun Shrimp Tostadas with a big bowl of fresh salad to beautifully balance out those spicy Cajun flavors. Why not use any leftover avocado and quickly mix up this summery
Or for something completely different, you could cook up some easy for a perfectly contrasting side dish (with less than 1 net carb per bite!) Some other ideas include:
These easy Shrimp Tostadas are loaded with black beans, avocado, onions, tomatoes, and cilantro. This easy Mexican dinner recipe can be made in under 20 minutes!
prep time: 10MINUTES MINScook time: 10MINUTES MINStotal time: 20MINUTES MINS servings: 8 TOSTADAS
INGREDIENTS
SALSA:
- 1/2 cup corn, , frozen, fresh, or canned
- 1/3 cup red onion, , diced
- 1 large tomato, , diced
- 1 avocado,, diced
- 2 tablespoons cilantro,, chopped
- 1 lime, , juiced
SHRIMP:
- 1 lb medium uncooked shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
8 tostadas
- 1 (15 ounce) can Old El Paso black refried beans, (if gluten-free make sure
- to check bean label)
- 1 1/2 cups shredded mexican blend cheese
INSTRUCTIONS
For the Salsa: Add the corn, tomato, onion, avocado, cilantro, and lime juice to a small bowl. Toss to combine and add salt and pepper to taste. Chill in the fridge until serving.
In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.
Preheat oven to 350 degrees. Spread a thin layer of black beans on each tostada and sprinkle with cheese. Bake for 4-6 minutes or until cheese is melted.
While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.
To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.
NOTES:
You can make homemade tostadas by either frying a tortilla in a little oil or by baking a tortilla brushed with olive oil at about 400 degrees until nice and crispy for a lighter version.