These gluten-free healthy low carb tostadas with shrimps, will give your "Taco Tuesdays" a run for their money! They are made with plump and juicy seasoned shrimp, creamy guacamole, my Healthy Refried Black Beans recipe, as well as my zesty corn salsa all nicely stacked on top of a crunchy corn tostada. If "Tostada Thursdays" aren't a thing, they should be.
A tostada is a crunchy flat tortilla made of masa harina (corn flour) and it serves much like a mini edible plate that can be topped with almost any combination of protein and veggies. The key to a well-assembled (and tasty) tostada is a thin layer of refried beans as a base to hold all of those delicious toppings together. That way, you can easily dig into this healthy take on a classic Mexican tostada.
To make this low carb tostada complete:
Use the "street corn" section of my Mexican Street Corn Tacos recipe to make the Mexican street corn salsa. Additionally, you can use my Healthy Refried Black Beans recipe to make the refried beans for the tostada.
Crunched for time?
You can certainly use store-bought items instead of making the components. I recommend using thawed frozen corn and combining it with storebought Pico de Gallo instead of the salsa, and canned refried black beans in place of the homemade version.
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Ingredients
For the shrimp:
- peeled and deveined shrimp
- salt
- black pepper
- garlic powder
- onion powder
- cumin
- paprika
- chili powder
- olive oil
For the tostadas:
- Tostadas
- Refried black beans
- Mexican corn salsa
- Guacamole
See the recipe card for quantities.
Instructions
- Prior to cooking the shrimp for the tostadas, make the Mexican street corn salsa, and refried beans. Then, set aside.
To make the shrimp:
- First, toss shrimp with salt, pepper, and seasonings in a medium-sized bowl. If you have time, you can cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes up to 2 hours in order to marinate the shrimp. However, the shrimp can certainly be cooked immediately.
- Meanwhile, heat a large skillet over medium-high heat.
- Once the skillet is nice and hot, add the olive oil and seasoned shrimp.
- Next, cook the shrimp in the skillet. Generally, this takes only 2 minutes on each side. DO NOT OVERCOOK. Shrimp will turn slightly pink once they are cooked, and they will continue to cook as you assemble the tostadas. *make sure that you have all of your assembly ingredients ready to go before cooking the shrimp.
To assemble the low carb tostadas:
- Assemble tostadas by layering the ingredients in this order: First, spread a thin layer of refried beans onto the tostada, then add the guacamole, followed by the corn salsa, and finally the shrimp. You may top the tostadas with queso fresco or cotija cheese, if desired. The tostadas are best when served immediately. However, you can certainly keep the cooked ingredients separate and assemble any additional tostadas at a later time.
Substitutions
Alternately, if you prefer a land-based or vegetarian protein instead of shrimp, try using chicken, steak (carne asada is undoubtedly excellent on this tostada), or tofu. Additionally, to make this a delicious vegetarian dish, simply omit the shrimp and pile on extra beans. Although the tostada recipe calls for corn salsa, you can certainly substitute any salsa for the corn salsa and swap out the refried black beans for traditional refried pinto beans. Lastly, remember to have fun and make these tostadas your own!
Additional topping ideas:
- Shredded lettuce
- Cotija or queso fresco cheese
- Diced tomato
- Fresh or pickled jalapeño
- Fresh or pickled red onion
Storage
These gluten-free healthy shrimp tostadas are best when served immediately. However, you can certainly store the cooked ingredients separately from the toppings and tostadas to assemble them later. Alternatively, the cooked shrimp can otherwise be stored in an airtight container in the refrigerator for up to 2 days.
Top tip
Turn leftover cooked shrimp into a delicious shrimp salad. Simply add minced celery and a few tablespoons of your favorite mayonnaise. Finally, there is always a creative way to use leftovers. Undoubtedly, you will emphatically agree!
Looking for fresh and new recipes?
Obviously, it is easy to run out of inspiration in the kitchen (particularly if you cook very frequently). Try these recipes and spark your creativity:
📖 Recipe
Low Carb Tostadas with Shrimps
Ingredients
For the shrimp:
- 1 pound wild-caught shrimp peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- 1 tablespoon olive oil for sautéing
For the tostadas:
Instructions
- Prior to cooking the shrimp for the tostadas, make the Mexican street corn salsa, and refried beans. Set aside.
To make the shrimp:
- First, toss shrimp with salt, pepper and seasonings in a medium-sized bowl. If you have time, you can cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes up to 2 hours in order to marinate the shrimp. However, the shrimp can certainly be cooked immediately.
- Meanwhile, heat a large skillet over medium-high heat.
- Once the skillet is nice and hot, add the olive oil and seasoned shrimp.
- Next, cook the shrimp in the skillet. Generally, this takes only 2 minutes on each side. DO NOT OVERCOOK. Shrimp will turn slightly pink once they are cooked, and they will continue to cook as you assemble the tostadas. *make sure that you have all of your assembly ingredients ready to go before cooking the shrimp.
- Assemble tostadas by layering the ingredients in this order: refried beans first, then the guacamole, followed by the corn salsa, and finally the shrimp. You may top the tostadas with queso fresco or cotija cheese, if desired. The tostadas are best when served immediately. However, you can certainly keep the cooked ingredients separate and assemble any additional tostadas at a later time.
Annie says
I had some really nice shrimp that I had been waiting for the right recipe to use them. The tostadas did not disappoint, they were crispy and delicious!
NKendrick says
Thank you, Annie for your feedback. These really are a flavor packed!