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These mini shrimp tostadas are the ultimate two-bite appetizer, loaded with crispy tortillas, creamy refried beans, salsa, and juicy seasoned shrimp. They’re quick to make and perfect for game day, parties, or any time you want a flavor-packed finger food.
Bonus — you can easily adapt the recipe to make full-sized tostadas for a complete meal!
This recipe has similar flavors to my Shrimp Tacos, so be sure to check make them sometime if you enjoyed this recipe!
Why You’ll Love These Shrimp Tostadas
There’s just something irresistible about a handheld appetizer, and these mini shrimp tostadas check all the boxes. Here’s why they’ll be a hit:
- Crispy tortillas – Lightly fried until golden and crunchy, these mini tortillas hold up perfectly under all the toppings. I use a similar process to fry tortillas when I make my Fruit Salsa with Cinnamon Chips.
- Juicy, flavorful shrimp – Cooked with garlic, butter, and warm spices, the shrimp add incredible flavor to every bite.
- Endless versatility – Serve them as small appetizers or scale them up for a full meal. Either way, they disappear fast!
How to Make Mini Shrimp Tostadas
This recipe comes together in just a few simple steps. If you want to save time, you can even make some of the components ahead of time.
1. Fry the tortillas
Use a round cookie cutter or the rim of a glass to cut small circles from your corn tortillas. Fry them in hot oil until golden and crisp, then let them drain on paper towels. Don’t toss the tortilla scraps — you can fry those up later and use them as tortilla strips for soup or salad!
2. Cook the shrimp
In the same pan, cook the shrimp in butter, garlic, and spices until they’re perfectly pink and opaque. This step takes just minutes but adds incredible flavor.
3. Assemble the tostadas
Spread a layer of refried beans onto each crisp tortilla. If you want to get fancy, add the beans to a zip-top bag, snip the corner, and pipe them on like frosting. Top with salsa, a slice of avocado, and one juicy shrimp. Garnish with fresh cilantro and a squeeze of lime.
4. Serve warm or cold
These tostadas are delicious at room temperature, but if you prefer them warm, you can pop them in a 300°F oven for 10-15 minutes before serving.
Can I Make Full-Sized Tostadas?
Yes! Although the recipe was designed to make two-bite appetizers, you can easily adapt it into a full meal by:
- Skipping the tortilla cutting – Fry the whole tortillas instead of cutting smaller rounds.
- Doubling the toppings – Increase the amount of beans, salsa, and shrimp so each tostada is loaded with flavor. Likewise, you can fry up fewer tortillas and use the remaining ingredients in the recipe card below, as written.
- Serving family-style – Place all the components on the table and let everyone build their own tostada.
Storage and Make-Ahead Tips
- Make the tortillas ahead – Fry the tortilla rounds earlier in the day and store them in an airtight container until ready to assemble.
- Cook the shrimp ahead – The cooked shrimp can be refrigerated for up to two days. Reheat briefly in a skillet before assembling the tostadas.
- Assemble just before serving – For the crispiest tostadas, wait until just before serving to add the beans, salsa, and shrimp. Otherwise, the tortillas may soften.
Flavor Variations
Here are a few fun ways to customize your mini shrimp tostadas:
- Add cheese – Sprinkle shredded cotija or queso fresco over the top.
- Spicy twist – Add sliced jalapeños or drizzle with hot sauce for heat.
- Sauce swap – Instead of salsa, use guacamole, pico de gallo, or mango salsa.
- Taco seasoning – Swap out the individual spices for pre-made taco seasoning for an even faster prep.
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Ingredients
To fry the tortillas:
- 15 corn tortillas
- 1/2 cup vegetable oil
To cook the shrimp:
- 2 tablespoons butter
- 10 ounces raw jumbo shrimp shells and tail removed, deveined
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 cup refried beans
- 1 cup salsa
- 1/2 large avocado
- cilantro and fresh lime for garnish
Instructions
Fry the tortillas:
- Using a round 3" cookie cutter or the rim of a glass, cut enough tortilla rounds from the 15 corn tortillas for the amount of shrimp you have. Save tortilla scraps for another meal like an enchilada casserole. (Note: You don't have to make appetizer sized rounds. You can fry the entire tortillas to serve these tostadas as a meal.)
- In a heavy 9" skillet, heat 1/2 cup vegetable oil over medium high heat. Ideally you want to maintain an oil temperature of 350°F. Once the oil is hot enough where a small piece of one of your scraps boils when added (this is a good way to test), add a single layer of rounds and fry on both sides until golden brown, 2-3 minutes per side. Drain on a paper towel. Repeat until all of your rounds have been fried.
Cook the shrimp:
- Leaving a thin layer of oil in the pan to cook the shrimp, pour the excess remaining oil in the pan through a fine mesh strainer and refrigerate in an air tight container for future use.
- Over medium high heat, melt the 2 tablespoons butter with the 2 cloves garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Add the 10 ounces raw jumbo shrimp in a single layer and cook until the tops start to look a very opaque pink, 4-5 minutes. Turn them over and continue cooking another 2-5 minutes until cooked through. Remove from heat and place the shrimp in a bowl loosely tented with foil to keep them warm.
To assemble the tostadas:
- Add a small amount of beans from the 1 cup refried beans to each tostada round. You can spoon them on, but I added them to a sandwich bag, snipped off the corner, and piped them on like I would frosting. (Note: if you're making full sized tostadas you will likely need the entire can of beans)
- Spoon a layer of salsa from the 1 cup salsa on top of the beans.
- Thinly slice the 1/2 large avocado and add some to each tostada.
- Top each mini tostada with a shrimp. Again, if you're making full sized tostadas, you can put however many you want onto each one. Top with chopped cilantro and fresh lime, if desired.
- These appetizers can be eaten cold or, if preferred, warm in 300 degree F oven for 10-15 minutes until heated through prior to serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these as two bite appetizers as well as full sized dinner tostadas. The kids love them!