Shrimp Tostadas with Avocado Salsa Recipe
Shrimp Tostadas with Avocado Salsa Recipe photo by Taste of Home

Shrimp Tostadas with Avocado Salsa Recipe

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“Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 medium ripe avocado, peeled and chopped, divided
  • 1 tablespoon water
  • 3 teaspoons lime juice, divided
  • 2 teaspoons blackened seasoning, divided
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained, divided
  • 1 small navel orange, peeled and chopped
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon minced fresh cilantro
  • 6 tostada shells
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 pound uncooked large shrimp, peeled and deveined

Nutritional Facts

1 tostada with 2 tablespoons salsa equals 285 calories, 12 g fat (3 g saturated fat), 125 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch


  1. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
  2. For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
  3. Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
  4. Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Tostadas with Avocado Salsa in Light & Tasty December/January 2008, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Feb. 24, 2012

"Was a BIG hit tonight for dinner. Will make again for a dinner party....impressive, tasty and easy. Took a while to chop everything, but well worth the time. Thanks!"

Reviewed Jul. 4, 2011

"great summer recipe. nice flavor."

Reviewed Mar. 3, 2010

"Great flavor. Very Yummy. Not easy to make but fun to make!!!"

Reviewed Jan. 31, 2010

"The salsa was especially good. I used pinto beans instead I think you could use many variations with this recipe and it would still be good."

Reviewed Apr. 30, 2009

"O.K...loved the recipe, but it was not quick to make. Thirty minutes? No way. It took me 10 just to peel the shrimp! Anyhoo, I will definitely make this again. Salsa rocked!"

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