Shrimp Tostadas with Corn Salsa

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

1. Start by preparing corn salsa and setting aside. Can be made ahead.
2. Use homemade tostada shells or store-bought.
3. Toss shrimp with seasonings and sauté in olive oil.
4. 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.

5 from 6 votes

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Shrimp Tostadas with Corn Salsa

Prep Time

15 mins

Cook Time

5 mins

 

Shrimp Tostadas with Corn Salsa - seasoned shrimp, refried black beans, creamy avocado, and fresh corn salsa on a crispy tostada shell.

Course: Dinner

Cuisine: Mexican

Keyword: Shrimp Tostadas

Servings: 4

Calories: 536 kcal

Author: Melissa

Ingredients

Corn Salsa

• 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

Shrimp Tostadas

• 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

Instructions

1. Prepare corn salsa by stirring all ingredients together and setting aside. This can be made ahead and refrigerated until ready to use.

2. 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.

3. Assemble tostadas by layering beans, avocado, shrimp, corn salsa, and a sprinkle of queso fresco.

Nutrition Facts

Shrimp Tostadas with Corn Salsa

Amount Per Serving

Calories 536 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 15g

Sodium 1468mg64%

Potassium 1029mg29%

Carbohydrates 72g24%

Fiber 16g67%

Sugar 4g4%

Protein 11g22%

Vitamin A 388IU8%

Vitamin C 31mg38%

Calcium 82mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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