Easy Weeknight Shrimp Tostadas
Quick and easy shrimp tostadas perfect for weeknight dinners! This gluten-free recipe features crispy tostada shells topped with seasoned shrimp, avocado, and fresh toppings, ready in just 25 minutes.
Servings: 4
Ingredients
- 1 lb shrimp shelled and deveined
- 1 can refried black beans heated
- 8 tostada shells or fry your own corn tortillas
- 1 cup shredded romaine lettuce
- 1/4 cup pineapple small diced
- 1/4 cup red onion small diced
- 1/4 cup cilantro finely chopped
- 1/2 lime juiced
- 1 1/2 tsp garlic powder
- 1 1/2 tsp chili powder
- 1 tsp cayenne powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- Optional toppings: sliced avocado, cotija cheese, sliced radishes
Instructions
- Season the shrimp:In a medium bowl, combine garlic powder, chili powder, cayenne powder, salt, and pepper. Add the shrimp and toss until evenly coated.
- Cook the shrimp:Heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add the shrimp in a single layer. Cook for 2-3 minutes per side until fully cooked. Remove from heat and transfer shrimp to a cutting board. Chop into bite-sized pieces.
- Prepare the pineapple salsa: In a small bowl, mix the diced pineapple, red onion, lime juice, cilantro, and a pinch of salt. Set aside.
- Assemble the tostadas: Spread a spoonful of heated refried black beans onto each tostada shell. Top with shredded lettuce, chopped shrimp, and the pineapple salsa. Add optional toppings like sliced avocado, cotija cheese, or radishes if desired.