Shrimp Tostadas

Quick and easy Shrimp Tostadas are perfect for weeknights! Crisp tortillas topped with black beans, guacamole and spicy shrimp.

I menu plan every week. I sit down the night before I go grocery shopping and plan my menu and my list at the same time. And every week, Tuesday around here is Mexican night. Meaning we usually have some kind of tacos like Shrimp Tacos, Fish Tacos or Seasoned Meat Tacos or Enchiladas like Cheese and Black Beans or Pulled Pork.

And it just might be our favorite dinner of the week. 

Recently, I decided to switch things up and made these quick and easy Shrimp Tostadas and they were a hit with the whole family. They were so easy to make and are easily customizable. 

Shrimp Tostada Ingredients: 

• SEASONINGS: To season the shrimp you’ll need a seasoning blend made with chili powder, cayenne pepper, granulated garlic, cumin, dried oregano, salt and onion powder.  This mixture is a little spicy, a little smoky and packed with flavor. 
• SHRIMP: I prefer to use large shrimp in this recipe. Think 31/40 count shrimp. That means that there are about 31 – 40 shrimp per pound. If you need help peeling and deveining the shrimp, check out my guide.
• TOSTADA SHELLS: These are crispy tortillas that you can find in the same second of the grocery store that sells corn and flour tortillas. You can also choose to make your own by frying or baking them.  
• REFRIED BLACK BEANS: We prefer refried black beans around here but you could also use refried pinto beans. 
• GUACAMOLE: Use your favorite store bought or make your own easy guacamole. 
• COTIJA CHEESE: One of my favorite Mexican cheeses. It’s soft, crumbly cheese that is perfect for tacos, nachos and tostadas. 
• LIME WEDGES: These are optional but a fresh squeeze of lime juice adds a nice burst of brightness to the tostadas. 

Step by Step Photos and Instructions: 

You do have to plan a little bit in advance when making this because the shrimp needs to marinate for 30 minutes or so but other than that it’s very easy to make! 

• STEP #1: Marinate the shrimp in the seasonings. Cover and refrigerate for at least 30 minutes but no more than an hour. 
• STEP #2: Warm the tostada shells. This is optional but I like to warm them a bit. While they are warming heat the black beans. 
• STEP #3: Cook the shrimp until they are cooked through 3 – 5 minutes. 
• STEP #4: Assemble the tostadas. Spread black beans on tostada shells, top with guacamole, shrimp and cotija cheese. Serve with lime wedges. 

My family loved these Shrimp Tostadas and I loved how easy they were to make. If you’re looking for another burst of flavor to add to the top, try topping with my Creamy Cilantro Sauce or Chipotle Sauce. 

Note: Originally published in 2012. Updated in 2026 with new photos, step by step instructions and nutrition information.