Shrimp Tostadas with Corn Salsa – seasoned shrimp, refried black beans, creamy avocado, and fresh corn salsa on a crispy tostada shell.
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Shrimp Tostadas with Corn Salsa
Filling and fresh, these shrimp tostadas are perfect on a busy weeknight. Refried black beans on a crispy corn tostada topped with avocado, mexican style shrimp and a delicious corn salsa. Shrimp and corn salsa are such a delicious combination, and perfect on a simple tostada. I use my easy technique for crispy baked tostada shells, but these would work great on store bought tostada shells as well.
Shrimp Tostada Ingredients
- Medium or Large Shrimp – peeled, deveined and tail removed are preferable, and makes preparation very quick
- Refried Beans – refried black beans or pinto beans
- Tostada Shells – homemade or store bought
- Avocados – mashed with a squeeze of lime juice to prevent browning and a pinch of salt
- Corn Salsa – can be made ahead and refrigerated
- Queso Fresco – prefer using fresh and crumbling over tostadas
How to Make Shrimp Tostadas
- Start by preparing corn salsa and setting aside. Can be made ahead.
- Use homemade tostada shells or store-bought.
- Toss shrimp with seasonings and sauté in olive oil.
- Assemble tostadas by layering warmed refried black beans, avocado, shrimp, corn salsa, and queso fresco.
Recipe Tips
- For a short cut corn salsa, combine thawed frozen corn with store bought pico de gallo.
- If using my recipe to make crispy baked tostada shells, you can cook the shrimp on a separate sheet pan instead of stove top. They will only need to cook for about 8 minutes at 425 in the oven.
- To make canned refried beans smoother and easier to stir, add a splash of milk.
- This recipe makes extra corn salsa, which is great with tortilla chips or Fritos.
Shrimp Tostadas with Corn Salsa - seasoned shrimp, refried black beans, creamy avocado, and fresh corn salsa on a crispy tostada shell.
- 3 cups frozen corn thawed
- 1 cup red onion diced small
- 1 jalapeño diced, seeds and membranes removed
- 1 lime
- 1 teaspoon kosher salt
- 1 pound shrimp peeled and deveined, tails removed
- cilantro handful chopped
- 8 corn tostada shells
- 1 pound shrimp thawed, peeled, deveined, tails removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil
- 1 can refried black beans warmed
- 2 avocado mashed with lime juice and a sprinkle of salt
- lime
- queso fresco
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Prepare corn salsa by stirring all ingredients together and setting aside. This can be made ahead and refrigerated until ready to use.
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In a medium sized mixing bowl, toss shrimp with salt, pepper and seasoning. Heat olive oil in a large skillet and add shrimp. Cook over medium high heat until shrimp is cooked through, about 5 minutes.
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Assemble tostadas by layering beans, avocado, shrimp, corn salsa, and a sprinkle of queso fresco.
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5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS
Sharon Henderson
This corn salsa is AWESOME! These are amazing, love these so much.
April
Loved these! The shrimp was seasoned perfectly and that corn salsa was DELISH.
Kristyn
And, I didn’t think tostadas could get better!! This is packed with flavor & so good!!
Eden
Made this for dinner last night and it was wonderful. The flavors were perfect!
Jessica
Absolutely delicious! I cannot wait to make these again!
Journa Liz Ramirez
My first time making these shrimp tostadas with corn salsa, and it was so satisfying! What a great combination of flavors. Worth the bookmark.