Easy Chipotle Shrimp Tostadas

Siriusly Hungry
by Siriusly Hungry
6 serves
40 min

These Easy Chipotle Shrimp Tostadas are layered with creamy beans and loaded with flavor…perfect for weeknights or entertaining!

This recipe is really easy, there are only a handful of ingredients. Lets talk about some of them. First up is the tostada. Tostada means toasted, it refers to the base of the dish. Usually made by frying or baking corn tortillas. I like mine baked…this way there is zero guilt when I go back for seconds and most likely thirds 😉

My easy chipotle shrimp tostadas take about an hour, give or take to make and thats only because the shrimp needs to marinate for 30 minutes.

I also like to simmer my canned beans. Canned beans are a little too hard for my liking and simmering them before blending softens them right up. Plus it gives me a chance to add some depth of flavor to the beans.

In the time it takes to marinate the shrimp, you can make the tostadas and the refried black beans. This way everything is ready almost at the same time.

I love to serve this with shredded romaine lettuce, a little sour cream and of course Pico de Gallo (tomato salsa). Store bought salsa is fine but if you have the time I suggest making your own. I have a great recipe for Homemade Pico here 😉 Now we are all set.. lets make some tostadas!

Easy Chipotle Shrimp Tostadas
Recipe details
  • 6  serves
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 12 corn tortillas
  • Oil spray
  • 1 lb of large shrimp, cleaned and deveined, tails off
  • 1-2 Chipotle Peppers in adobo, minced, plus sauce
  • 1 Tsp Sazón Loisa*
  • 1 Tbsp neutral oil
  • 1 clove of garlic, minced 1
Refried Black Beans
  • 2 Cans of black beans, drained and rinsed
  • 1 Tsp Sazón Loisa*
  • 1 Tsp crushed thyme
  • salt to taste
  • 1 clove of garlic, smashed
To serve
  • Shredded romaine lettuce
  • Pico de Gallo (tomato salsa)
  • Sour Cream

Preheat your oven to 375F, lay out 6 tortillas on your sheet pan and spray lightly with oil on both sides
Bake tortillas for 12 minutes, flipping them half way through, when they are done transfer them to a rack or plate to cool and proceed to do the same with the remaining tortillas.
Place the shrimp in a bowl and add the minced chipotle pepper plus the sauce, and the sazón. Mix well and let it marinate for 30 minutes.
Place a pan on the stove over medium heat and add the oil. When the oil is hot add the garlic and saute till fragrant, 15 seconds. Add the shrimp and saute until the shrimp are pink and cooked through about 5-8 minutes.
Add the beans, crushed thyme, garlic and sazón to a small pot and add just enough water to cover the beans. Place over medium heat on the stove and simmer for 10 minutes.
After the 10 minutes let the beans cool and using a slotted spoon transfer them to a blender with a dash of salt. Blend till smooth. adjust seasoning with more salt if needed.
To serve, spread refried black beans on the tostada, lay the shrimp on top and finish with the pico de gallo, lettuce and sour cream.
  • will need small sauce pot, sheet tray and blender
  • * Sazon Loisa can be bought online. Regular Sazón can be found in the hispanic sections of your supermarket.
Siriusly Hungry
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