Shrimp Tostadas

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Salad, side, main dish, and bread all in a little stack? Yes, please! Make that two! The slaw, refried black beans, and shrimp stack up on crispy tostada shells for a fun and tasty dinner. If your family likes milder heat, use only one chipotle pepper, and omit the cayenne.

By Brenda Venable
Published on May 11, 2023
tostada shell on board with beans, slaw, shrimp, and cilantro with lime in background
Prep Time:
25 mins
Cook Time:
5 mins
Total Time:
30 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

Chipotle Slaw:

  • 1/2 cup mayonnaise

  • 2 chipotle peppers in adobo sauce, minced

  • 1/3 cup freshly-squeezed lime juice

  • 1 tablespoon honey

  • 1 tablespoon avocado oil

  • 1 teaspoon ground cumin

  • 1/4 teaspoon salt, or to taste

  • 1 (8 ounce) package shredded cabbage

Shrimp:

  • 1 cup water

  • 1 teaspoon bouillon (such as Better Than Bouillon Sofrito Base®)

  • 1/4 teaspoon cayenne pepper

  • 24 raw shrimp (frozen or fresh), peeled and deveined

Tostadas:

  • 1 (15 ounce) can refried black beans

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon garlic granules

  • 8 (6-inch) tostada shells

  • 4 ounces queso fresco, crumbled

  • 1 bunch cilantro, chopped

  • 1/2 cup Mexican-style crema

  • 8 lime slices

Directions

  1. Combine mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, 1 teaspoon cumin, and salt to taste for the slaw in a large bowl. Stir until well blended. Add shredded cabbage and toss to coat. Refrigerate until ready to use.

  2. Combine water, sofrito base, and cayenne pepper in a large skillet for the slaw. Bring to a boil over medium heat. Add shrimp to the boiling liquid, bring back to a boil, and cook until shrimp turn white and peachy-pink, and make a “C” shape, 3 to 5 minutes. Using a slotted spoon or spider, remove shrimp from the cooking liquid immediately.

  3. Set an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking tray with aluminum foil.

  4. Stir refried beans, smoked paprika, 1/2 teaspoon cumin, and garlic granules together in a bowl for the tostadas. Spread each tostada shell with bean mixture, 1 to 2 tablespoons per tostada, or to taste. Sprinkle queso fresco crumbles evenly on each tostada. Place tostadas on the prepared baking tray in a single layer.

  5. Broil under the preheated broiler until cheese begins to melt, 1 to 2 minutes. Watch that tostada shells do not burn.

  6. Place about 1/2 cup of the prepared slaw on each tostada. Top with chopped cilantro to taste. Add three shrimp per tostada, and drizzle crema over all. Serve with lime slices, if desired.

Nutrition Facts (per serving)

639 Calories
47g Fat
42g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 639
% Daily Value *
Total Fat 47g 60%
Saturated Fat 14g 72%
Cholesterol 102mg 34%
Sodium 1313mg 57%
Total Carbohydrate 42g 15%
Dietary Fiber 7g 24%
Total Sugars 9g
Protein 17g 35%
Vitamin C 45mg 50%
Calcium 307mg 24%
Iron 3mg 15%
Potassium 639mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.