Mexican Style Shrimp Tostadas

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Do you want to score major points with your family? Then this is it. Mexican style gluten-free shrimp tostadas are the way to go. I mean, this is a super quick, easy and low cal dish that you can be proud to make. Watch out for the cheese or skip it all together if you want to keep it dairy free.

Delicious Mexican style shrimp tostados. Loaded with beans, guacamole and other delicious toppings.

I used corn tortillas  in this recipe which are naturally gluten free.

If you want to make this recipe grain free, stick with these almond flour wraps. When I was recipe testing, I found that the corn tortillas held up better to the toppings but both make outstanding lunch or dinners.

Once you toast these corn tortillas in the pan, they really get nice and crispy.

As to be expected, little ones really like picking their toppings to go on the tostados. For the toppings, you’ll need my recipe for refried beans, some guacamole, salsa, lettuce, cheese and a squeeze of lime (not pictured because I forgot to pick them up at the store).

Then it’s time to lay it on nice and thick.

Pile on the toppings. I like to start with my non fried refried beans, some guacamole and just build up from there.

Just go for it and pile on that cilantro on the end. Cilantro is a good source of fiber and vitamins A, C, E and K.

After that, you’ll be taking your taste buds on a journey to flavor town.

I mean, just look at it…how can you pass up something so tasty?


Mexican Style Shrimp Tostadas

Gluten free Mexican style shrimp tostados with beans and guacamole.

  • Author: Lisa Leslie-Williams
  • Prep Time: 10
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 1x


Corn tortillas (4-6)

1 lb frozen peeled, deviened cooked shrimp

1 clove of garlic (minced)

1/2 tsp ground cumin

2 tbsp butter

1/4 tsp sea salt


healthy refried beans



chopped lettuce

shredded white cheddar cheese

Chopped fresh tomatoes

fresh cilantro as desired


Preheat two skillets on medium heat.

One skillet will be a dry skillet for tortillas and another skillet is to cook the shrimp side by side.

Rinse frozen cooked shrimp in cool water.

Drain and pat dry.

Season with salt, cumin and garlic.

Once one of the skillets is preheated add butter and seasoned shrimp. Cook for about 3  minutes until no longer cool and the shrimp is tender.

In the other preheated skillet toast one tortilla at a time with nothing else added.

Toasting the tortillas should take about 2 minutes per side until you get it to the right texture and color. (I like mine really toasty).

Spread no cook bean spread, guacamole, salsa, cheese, shrimp and the rest of the toppings.

Top with cilantro.



For grain free tostados use these almond flour wraps

Glass prep kit for easy topping selection.

Gluten free shrimp tostada

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