Mexican Shrimp Tostadas Recipe


  • Cooking oil
  • 4 (6 in.) corn tortillas
  • 2 cups shredded lettuce
  • 1 (15 oz.) can black beans, drained
  • 20 large shrimp, peeled, de-veined, cooked and chilled
  • 1 tbsp. lime juice
  • 1 medium tomato, cut into 16 thin wedges
  • 1/4 cup sour cream
  • Salsa


  1. In a skillet, heat 1/2 inch of oil over medium-high heat until hot.
  2. Fry the tortillas, one at at time, for 2 minutes or until cripsy, turning once. Drain on paper towel-lined baking sheet.
  3. Place one tortilla on each of 4 serving plates. Top with some lettuce and 1/4 of the beans.
  4. Arrange 4 or 5 shrimp in a circle over the beans. Sprinkle shrimp with lime juice.
  5. Arrange 4 tomato wedges on eacht ortilla and top with a tablespoon of the sour cream.
  6. Serve with salsa.

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