Mexican Shrimp Tostadas | Midwest Living

Mexican Shrimp Tostadas

Mexican Shrimp Tostadas

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  • Makes: 4 servings
  • Start to Finish 35 mins

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These quick and easy tostadas include lime-spiked shrimp on top of fresh green lettuce, black beans and tomatoes.


  • Cooking oil
  • 4 6 - inches corn tortillas
  • 2 cups shredded lettuce
  • 1 15 - ounce can black beans, drained
  • 20 large shrimp, peeled, deveined, cooked and chilled
  • 1 tablespoon lime juice
  • 1 medium tomato, cut into 16 thin wedges
  • 1/4 cup dairy sour cream
  • Salsa


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

Nutrition Facts

(Mexican Shrimp Tostadas)

Servings Per Recipe 4, sodium (mg) 520, cal. (kcal) 297, carb. (g) 30, chol. (mg) 137, Fat, total (g) 12

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