Main Dishes
Shrimp Tostadas with Peach Salsa
Shrimp Tostadas with Chipotle Peach Salsa- This is a delicious tostada recipe with sautéed shrimp, black beans and a sweet
- Serves 4
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
The ingredient list may look long, and it doesn’t include the Peach Salsa recipe (I’ve included a link to that recipe) but most of the ingredients are spices. If you have your spices organized (says the one who spent 10 minutes looking for the oregano :() you can make it in a snap. The shrimp, salsa, and even the beans can easily be made a day in advance.
I love the contrast of textures and flavors in this dish. The tortilla bakes up wonderfully crispy and the combination of sweet and spicy flavors is just right.
Shrimp Tostadas Recipe Tips
If you wanted to make this recipe super quick and easy, you could always use a jarred salsa. But making fresh salsa is definitely worth the effort.
I love black beans, but a can of refried beans could also be subbed.
I always try to use fresh shrimp, but frozen shrimp can be used instead. Just be sure to fully thaw them first.
Don’t forget the Chipotle Peach Salsa. It has a wonderful sweet, smoky and spicy flavor.
Pin this now to find it later
Try These Other Tex-Mex Meals
- White Chicken Enchilada Casserole
- Shrimp, Bacon, and Corn Quesadillas
- Shrimp Enchiladas
- Chipotle Chicken Enchilada Skillet
- One Pot Chicken Tortilla Pie
- Taco Bell Mexican Pizza
Disclosure: This post contains affiliate links.
Recipe
Shrimp Tostadas with Chipotle Peach Salsa
Shrimp Tostadas with Chipotle Peach Salsa- a crispy tortilla topped with black beans, shrimp, cheese and salsa.
- Serves 4
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Ingredients
- 1 pound medium to large shrimp (peeled and deveined)
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ancho chili powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil (divided)
- ½ sweet onion (diced)
- 1 garlic clove (minced)
- 1 can black beans (rinsed and drained)
- ½ teaspoon ancho chili powder
- 2 tablespoons water
- salt and pepper
- 4 small to medium flour tortillas
- cooking spray
- ½ cup shredded mexican cheese blend
- ½ cup Chipotle Peach Salsa
- cilantro
Instructions
- 1
Combine the paprika, oregano, onion powder, garlic powder, 1/4 teaspoon ancho chili powder, and salt in a small bowl. Sprinkle mixture on shrimp.
- 2
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes or until cooked through. Set aside.
- 3
In a small saucepan, heat 1 tablespoon of oil and cook onion for 3 minutes. Add garlic and cook 1 more minute.
- 4
Add beans, 1/2 teaspoon ancho chili powder and water. Mash the beans up some with a fork and cook until they are heated through. Season to taste with salt and pepper.
- 5
Heat oven to 375 degrees. Spray each side of tortillas liberally with cooking spray. Place on a baking sheet and place in the oven for 2 to 3 minutes. Flip over and bake another 2 minutes.
- 6
Top each tortilla with 1/4 of the bean mixture and 2 tablespoons of cheese. Place back in oven until cheese is melted.
- 7
Top with shrimp, salsa, and cilantro. Serve.
Notes
I really recommend using ancho chili powder rather than regular chili powder. It has much more flavor and smokiness. Chipotle chili powder would also be good.
Equipment
- Large Nonstick Skillet
- Rimmed Baking Sheet
Nutrition
- Calories400 kcal
- Carbohydrates34 g
- Protein35 g
- Fat14 g
- Saturated Fat5 g
- Polyunsaturated Fat5 g
- Monounsaturated Fat3 g
- Trans Fat0.05 g
- Cholesterol196 mg
- Sodium807 mg
- Potassium694 mg
- Fiber8 g
- Sugar3 g
- Vitamin A487 IU
- Vitamin C2 mg
- Calcium242 mg
- Iron3 mg
