Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Shrimp Tostadas Recipe
Shrimp tostadas create the perfect combination of salad, side dish, main course, and bread all stacked in delicious, convenient portions everyone will want seconds of. These loaded tostadas feature fresh slaw and refried black beans that provide complete nutrition while the crispy tostada base adds satisfying crunch. The layered approach creates texural interest while ensuring each bite includes all the delicious components for perfect balance.
Salad, side, main dish, and bread all in a little stack? Yes, please! Make that two! The slaw, refried black beans, and shrimp stack up on crispy tostada shells for a fun and tasty dinner. If your family likes milder heat, use only one chipotle pepper, and omit the cayenne.
Prep Time:
25 mins
Cook Time:
5 mins
Total Time:
30 mins
Servings:
4
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Ingredients
Chipotle Slaw:
1/2 cup mayonnaise
2 chipotle peppers in adobo sauce, minced
1/3 cup freshly-squeezed lime juice
1 tablespoon honey
1 tablespoon avocado oil
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1 (8 ounce) package shredded cabbage
Shrimp:
1 cup water
1 teaspoon bouillon (such as Better Than Bouillon Sofrito Base®)
1/4 teaspoon cayenne pepper
24 raw shrimp (frozen or fresh), peeled and deveined
Tostadas:
1 (15 ounce) can refried black beans
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic granules
8 (6-inch) tostada shells
4 ounces queso fresco, crumbled
1 bunch cilantro, chopped
1/2 cup Mexican-style crema
8 lime slices
Directions
Combine mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, 1 teaspoon cumin, and salt to taste for the slaw in a large bowl. Stir until well blended. Add shredded cabbage and toss to coat. Refrigerate until ready to use.
Combine water, sofrito base, and cayenne pepper in a large skillet for the slaw. Bring to a boil over medium heat. Add shrimp to the boiling liquid, bring back to a boil, and cook until shrimp turn white and peachy-pink, and make a “C” shape, 3 to 5 minutes. Using a slotted spoon or spider, remove shrimp from the cooking liquid immediately.
Set an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking tray with aluminum foil.
Stir refried beans, smoked paprika, 1/2 teaspoon cumin, and garlic granules together in a bowl for the tostadas. Spread each tostada shell with bean mixture, 1 to 2 tablespoons per tostada, or to taste. Sprinkle queso fresco crumbles evenly on each tostada. Place tostadas on the prepared baking tray in a single layer.
Broil under the preheated broiler until cheese begins to melt, 1 to 2 minutes. Watch that tostada shells do not burn.
Place about 1/2 cup of the prepared slaw on each tostada. Top with chopped cilantro to taste. Add three shrimp per tostada, and drizzle crema over all. Serve with lime slices, if desired.
Nutrition Facts (per serving)
| 639 | Calories |
| 47g | Fat |
| 42g | Carbs |
| 17g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 639 | |
| % Daily Value * | |
| Total Fat 47g | 60% |
| Saturated Fat 14g | 72% |
| Cholesterol 102mg | 34% |
| Sodium 1313mg | 57% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 7g | 24% |
| Total Sugars 9g | |
| Protein 17g | 35% |
| Vitamin C 45mg | 50% |
| Calcium 307mg | 24% |
| Iron 3mg | 15% |
| Potassium 639mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
