Go Back
–+ servings
Easy Grilled Shrimp Tostadas

Easy Grilled Shrimp Tostadas

Fast, fresh, and full of flavor—these grilled shrimp tostadas stack smoky-lime shrimp over creamy refried beans with crunchy cabbage, avocado, queso fresco, and a zesty lime crema. A weeknight-friendly dinner in under 30 minutes.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb large shrimp, peeled and deveined tails removed if preferred
  • 1 tbsp olive oil for shrimp marinade
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 1 tbsp fresh lime juice for shrimp marinade
  • 1 tbsp neutral oil for oiling grill grates
  • 1 cup refried black beans warmed
  • 8 crispy tostada shells (corn)
  • 2 cups shredded green cabbage or coleslaw mix
  • 1 ripe avocado, diced
  • 0.5 cup queso fresco, crumbled or cotija
  • 0.25 cup fresh cilantro, chopped
  • 0.5 cup sour cream for lime crema
  • 1 tbsp fresh lime juice for lime crema
  • 1 tbsp hot sauce optional, to taste
  • 0.5 cup pickled red onions optional

Instructions

Preparation Steps

  • Make the lime crema: In a small bowl whisk sour cream with 1.0 tbsp fresh lime juice and a small pinch of salt. Set aside.
  • Season the shrimp: In a large bowl combine shrimp, olive oil, chili powder, cumin, smoked paprika, garlic powder, 1.0 tsp kosher salt, 0.5 tsp black pepper, and 1.0 tbsp fresh lime juice. Toss to coat and let marinate while the grill heats.
  • Preheat a grill or grill pan to medium-high heat. Oil the grates lightly with neutral oil.
  • Grill the shrimp: Thread shrimp onto skewers or use a grill basket. Grill for 2 to 3 minutes per side until just opaque and lightly charred. Remove to a plate.
  • Warm the beans in a small saucepan over low heat, stirring until smooth and hot.
  • Crisp or warm the tostada shells in a 350°F oven for 3 to 5 minutes if desired.
  • Assemble: Spread a layer of warm refried beans on each tostada shell. Top with shredded cabbage, grilled shrimp, diced avocado, and crumbled queso fresco.
  • Finish with cilantro, a drizzle of lime crema, and hot sauce. Add pickled red onions if using and serve immediately.

Notes

No grill? Sear shrimp in a hot skillet with 1.0 tsp oil for 2 to 3 minutes per side. Swap queso fresco with cotija or Monterey Jack. For extra heat, add a pinch of cayenne to the rub. Tostada shells can be made by baking corn tortillas brushed lightly with oil at 425°F until crisp.