Mini Shrimp Tostadas

January 25, 2025

closeup of mini shrimp tostadas

Appetizers that wow make your guests think you toiled in a hot kitchen for hours. These Mini Shrimp Tostadas present two versions. First is one where you do indeed fuss over details and ingredients.

The other version relies on convenience items which give the same wow result. Pretty and pretty easy. But don’t feel you have to impress company with these crunchy masterpieces. I’d like to think you treat yourselves to something pretty and pretty tasty as well as easy.

ingredients for mini shrimp tostadas

The base is a crunchy corn tortilla. Make crisp triangles in your microwave oven or stove. Some brands of tortilla chips, specifically the round ones, are flat enough to substitute. Next comes a dab of spiced pintos. Puree is made easy with an immersion blender and you can customize your spice level. To keep things mild and easy, canned refried pinto beans are your friend.

Quick pickled red onion is an easy condiment. The pink color is a lovely contrast to neighboring green, cream and gold. Some grocery stores carry chopped white or red onion as a sub.

Defrost a bag of frozen cooked shrimp for the most simple protein topping. This is a must for both the involved and easy versions. Look for those on the smaller size to fit atop your tostadas.

Ambition is packing sour cream into a squeeze bottle. If you can score this item at your grocers, or a squeeze bottle of Mexican crema, there goes a good chunk of labor.

Finally, a shower of crumbled Mexican cheese and bright green cilantro leaves. Although it may be tempting to use dry cilantro flakes, I will be bossy and tell you not to bother. Nothing tastes like fresh. Since some folks have a genetic predisposition to finding cilantro soap-like, use your judgment about whether to add.

platter of mini shrimp tostadas

These Mini Shrimp Tostadas lend bright color to grey winter days and beyond.

Mini Shrimp Tostadas

recipe by Michele Humlan, The Good Eats Company

makes at least 48

ingredients (starred and bold is easy version)

12 corn tortillas
* flat tortilla chips, usually the round ones
one 15 ounce can pinto beans, drained with liquid reserved
½ teaspoon each ground cumin and chile powder
one medium clove garlic, zested on microplane grater
* one can refried beans
one cup finely diced red onion
3 teaspoons sugar
¾ teaspoon kosher salt
¼ cup red wine or cider vinegar
* diced red or white onion from grocer
1-2 avocados, sliced in small pieces
* 1-2 tubs of guacamole, spicy or mild
12-16 ounces frozen cooked medium shrimp, defrosted and drained well
sour cream, placed into squeeze bottle
* grocery store squeeze sour cream or Mexican crema
1 cup crumbled queso fresco or other Mexican cheese
* pre-crumbled Mexican cheese
fresh cilantro leaves

 

directions

  1. Pickle red onion by combining onion, salt, sugar and vinegar in small nonreactive bowl and drain after 30 minutes.
  2. Cut corn tortillas into fourths and either crisp/lightly brown in microwave oven, using 30 second bursts, or in regular 350 degree oven for about 15-16 minutes.
  3. Puree drained pinto beans with immersion blender or mini chopper with cumin, garlic  and chile powder, adding a little reserved liquid until creamy enough to portion onto chips.
  4. Arrange chips onto sheet pan for easy assembly, or onto serving platters.
  5. On each chip, place dab of pinto bean puree, then sliced avocado, then shrimp.
  6. Top these with pickled red onion and squirt of sour cream.
  7. Scatter bits of crumbled cheese and cilantro leaves.
  8. Serve immediately so chips stay crisp.

easy version

  • stir refried pinto beans well, adding a little water to make easy to portion onto chips
  • place 48 chips on large sheet pan or serving platters 
  • on each chip, place dab of refried pintos, then dab of guacamole , then shrimp
  • top with diced onion, then squirt crema or sour cream
  • scatter crumbled cheese, then cilantro leaves
  • serve immediately so chips stay crisp

6 thoughts on “Mini Shrimp Tostadas

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