Description
Get ready to fiesta with these zesty shrimp tostadas! Juicy, spiced shrimp piled high on crispy corn shells, topped with a rainbow of fresh fixings – it’s a weeknight wonder that’s sure to become a regular in your recipe rotation. 
Ingredients
Scale
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 8 tostada shells
- 1 cup refried beans, warmed
- Toppings: shredded lettuce, diced tomatoes, sliced avocado, crumbled cotija cheese, chopped cilantro, lime wedges
Instructions
- In a large bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt and pepper until evenly coated. Pro tip: Don’t be shy with the seasoning – it’s the key to flavor-packed shrimp!
- Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through. Transfer to a plate. Tip: Avoid overcrowding the pan to ensure a perfect golden-brown sear.
- To assemble, spread a layer of warm refried beans on each tostada shell. Top with cooked shrimp and desired toppings. Have fun with it – the more colorful, the better!
- Serve immediately with lime wedges. Get ready to savor the flavors of your very own tostada fiesta!
Notes
- For extra crispy tostadas, heat shells in a 350°F oven for 3-5 minutes before topping. Tip: Keep a close eye to prevent burning!
- Customize with your favorite taco toppings like salsa, guacamole, or sour cream. Make it your own signature dish.
- Cooked shrimp can be refrigerated in an airtight container for up to 2 days. Perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Seafood
- Method: Pan-searing
- Cuisine: Mexican