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Spicy Shrimp Tostadas with Corn & Black Bean Salsa Recipe

Spicy Shrimp Tostadas with Corn & Black Bean Salsa recipe


This is a yummy dish with crispy tortillas topped with spicy shrimp, sweet corn, black beans, and cheese. It's colorful and fun to eat! You cook the shrimp with the veggies and put them on the tortillas with cheese and salsa.


8 small corn tortillas
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/2 lb raw peeled shrimp
1 tablespoon Cajun seasoning
1 yellow bell pepper, diced
1 cup corn kernels, fresh or frozen
1/2 cup black beans, drained and rinsed
3/4 cup shredded cheese, cheddar or Mexican blend
1/2 cup salsa
1/2 cup guacamole


Preheat oven to 400°F (200°C).
Arrange tortillas on a baking sheet, brush with 1 tablespoon olive oil, and sprinkle with salt. Bake until they start to crisp, about 5-7 minutes.
While tortillas are baking, heat the remaining 1 tablespoon olive oil in a skillet over medium heat.
Toss the shrimp with Cajun seasoning and add to the skillet, cooking until they turn pink, about 2-3 minutes per side.
Add the diced yellow bell pepper and corn to the skillet. Cook for another 3-4 minutes until the veggies are tender.
Stir in the black beans and cook for another minute to warm through.
Remove the tortillas from the oven, flip them, and sprinkle with shredded cheese. Return to the oven for another 3-4 minutes until the cheese is melted.
To assemble, place the cheesy tortillas on plates, top with the shrimp and veggie mixture, and then add a spoonful of salsa and guacamole on top.
Serve immediately and enjoy your spicy shrimp tostadas!

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