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Grilled Shrimp Tostadas

(8 tostadas / serves 4-6)

Whether you’re hosting a fiesta, treating yourself to a satisfying dinner, or simply craving a culinary experience, our Grilled Shrimp Tostada is a must-try. From the smoky grilled shrimp to the crunchy tortilla and vibrant toppings, every bite is a symphony of flavors that will take your tastebuds on a wild adventure.

You Will Need

1 lb. medium-sized Shrimp (peeled, cleaned, and deveined)
1 tbsp. + 1 ½ tsp. Riega Jalapeño Citrus Seasoning, divided
⅓ cup Extra Virgin Olive Oil
2 tbsp. Unsalted Butter
½ cup finely chopped White Onions
1 tsp. Jalapeño Citrus Seasoning
1 can (15 oz.) Refried Black Beans
¼ cup Sour Cream
8 Tostada Shells
1 cup crumbled Cotija Cheese
1 Avocado, diced
1 cup quartered Cherry Tomatoes
fresh Cilantro, finely chopped
Fresh Lime Wedges

  1. Pat shrimp dry with paper towels. Toss shrimp with one tablespoon of Jalapeño Citrus seasoning and olive oil until coated, then set aside to marinate for ten minutes.
  2. Melt butter in a large saucepan over medium heat. Add onions and one teaspoon of Jalapeño Citrus seasoning. Stir to coat the onions in butter and seasoning, then cook for 4-5 minutes until onions are softened.
  3. Add refried black beans to the saucepan with the onions, and season with another ½ teaspoon of Jalapeño Citrus seasoning. Turn heat to medium-low, and cook, stirring frequently, until the beans are fully mixed into the onions. Stir in sour cream, turn the heat beneath the saucepan to low. Cover the saucepan and keep the beans warm while you grill the shrimp.
  4. To grill the shrimp, lightly brush an outdoor grill with oil. Heat the grill to medium heat, and once it’s hot, grill the marinated shrimp for 2-3 minutes per side until cooked through.
  5. Divide creamy black beans over the tostada shells, followed by the grilled shrimp, crumbled Cotija cheese, diced avocado, quartered cherry tomatoes, cilantro, and a squeeze of fresh lime.