Easy Weeknight Shrimp Tostadas

If you’re looking for a quick, flavorful meal that’s perfect for busy weeknights, these Easy Weeknight Shrimp Tostadas are just what you need. With a crispy tostada base, juicy spicy seasoned shrimp, and a refreshing pineapple salsa, this gluten-free and dairy-free dish combines vibrant flavors in every bite. And you can have it on the table in under 30 minutes.

Why You’ll Love These Easy Shrimp Tostadas

• Quick & Easy: Ready in under 30 minutes, making it the perfect weeknight meal. The only cooking required is the shrimp, which only takes a few minutes.
• Fresh Flavors: The combination of spicy shrimp and sweet pineapple salsa is a game changer.
• Customizable: Add your favorite toppings like avocado, salsa, radishes, or cheese.
• Gluten-Free and Dairy-Free: This is a completely gluten-free tostada recipe and is dairy-free as well unless you decide to add cheese or sour cream. And even then, you can use dairy-free cheese and vegan sour cream, which is what I did!

Ingredients You’ll Need

• Shrimp: Shelled and deveined. Save time by buying already prepped shrimp.
• Refried Black Beans: Refried pinto beans work too! This gives a nice creamy base and also helps keep everything from sliding off.
• Tostada Shells: Store-bought or homemade, the crispy foundation of this dish.
• Pineapple Salsa: A fresh mix of pineapple, red onion, cilantro, and lime that balances the heat of the shrimp while adding a fresh tropical bite.
• Spices: A simple combination of garlic powder, chili powder, cayenne, salt, and pepper to season the shrimp perfectly.

Step-by-Step Instructions for Perfect Shrimp Tostadas

1. Season the Shrimp

In a medium-sized bowl, mix together garlic powder, chili powder, cayenne powder, salt, and pepper. Coat the shrimp with the spice mixture, ensuring every piece is covered.

2. Cook the Shrimp

Heat 1 tablespoon of oil in a skillet over medium heat. Once the oil is hot, cook the shrimp in a single layer for 2-3 minutes per side, until fully cooked. Remove from the skillet and chop the shrimp into smaller pieces.

3. Make the Pineapple Salsa

In a small bowl, combine the diced pineapple, red onion, cilantro, lime juice, and a pinch of salt. Stir well and set aside.

4. Assemble the Tostadas

Start by spreading a spoonful of refried black beans on each tostada shell (be a bit patient and gentle here so you don’t crack it). Add a layer of shredded romaine lettuce, followed by the chopped shrimp. Spoon some pineapple salsa on top, and now is the time to add any optional toppings like salsa, avocado, cotija cheese, or radishes.

5. Serve and Enjoy

Serve them immediately to enjoy the crispiness of the tostada shell and the freshness of the toppings.

Toppings and Variations

One of the best parts about these shrimp tostadas is how customizable they are. Here are some additional topping ideas to suit your taste:

• Avocado: Creamy avocado pairs perfectly with the shrimp and pineapple salsa.
• Radishes: Add a crunchy, peppery bite with sliced radishes.
• Cotija Cheese: If you’re not dairy-free, a sprinkle of cotija cheese adds a salty, rich flavor. Or use a dairy-free cheese substitute like I did.
• Salsa: Top it all off with your favorite salsa.

Want more heat? Try adding some pickled jalapeños and hot sauce.

Frequently Asked Questions for Easy Weeknight Shrimp Tostadas:

Can I use frozen shrimp?

Of course you can. Just make sure to thaw the shrimp fully before seasoning and cooking them.

Can I make the pineapple salsa in advance?

Absolutely. You can prep the salsa a few hours in advance and store it in the fridge. This actually helps the flavors meld together even more.

How do I store leftovers?

If you have leftovers, store the components separately, or else you’ll have soggy tostadas. The shrimp and pineapple salsa can be refrigerated in airtight containers for up to 2 days. When you’re ready to eat, simply reheat the shrimp and beans and assemble.