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Crispy Baked Shrimp Tostadas Recipe

Crispy Baked Shrimp Tostadas

Oven-crisped corn tortillas are layered with refried beans, chili-lime shrimp, crunchy lettuce, avocado, pico de gallo, and queso fresco. This fresh, satisfying seafood dinner makes 8 tostadas for 4 servings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Crispy Tostada Shells
  • 8 6-inch tortillas Small corn tortillas
  • 1 tablespoon Vegetable or olive oil
  • 1/4 teaspoon Kosher salt
Shrimp
  • 1 pound Medium shrimp, peeled, deveined, and tails removed
  • 1 tablespoon Olive oil
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Fresh lime juice
Toppings
  • 1 15-ounce can Refried black beans or regular refried beans
  • 2 cups Finely shredded romaine lettuce or cabbage
  • 1 medium Avocado, diced or sliced
  • 1/2 cup Pico de gallo or chopped tomato and onion
  • 1/4 cup Queso fresco or cotija cheese, crumbled
  • 2 tablespoons Fresh cilantro, chopped
  • as needed Lime wedges
Optional Toppings
  • as desired Mexican crema or sour cream
  • as desired Hot sauce or salsa

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Brush both sides of the tortillas lightly with oil and sprinkle them with kosher salt.
  2. Arrange the tortillas in a single layer on one or two baking sheets. Bake for 5–6 minutes, turn them over, and bake for another 4–6 minutes, until crisp and lightly browned.
  3. Pat the shrimp dry. Toss them with olive oil, chili powder, cumin, garlic powder, kosher salt, black pepper, and fresh lime juice.
  4. Spread the seasoned shrimp on a baking sheet and bake for approximately 6–8 minutes, turning once if needed, until pink, opaque, and cooked through.
  5. Warm the refried beans in a saucepan or microwave. Spread approximately 2 tablespoons of beans over each crisp tortilla.
  6. Top each tostada with lettuce or cabbage, shrimp, avocado, pico de gallo, queso fresco, and cilantro. Add optional crema or salsa, then serve immediately with lime wedges.

Notes

Dry the tortillas and shrimp thoroughly before cooking. Remove the shrimp as soon as they are opaque and loosely curled into a C shape; tightly curled shrimp are often overcooked. For especially crisp shells, place them directly on the oven rack for the final 1–2 minutes, watching carefully to prevent burning. Assemble just before serving because the toppings soften the shells.