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Margarita Shrimp Tostadas

These Margarita Shrimp Tostadas are filled with the bright, zesty flavors of summer.

Margarita Shrimp Tostadas via Neighborfoodblog.com

Talk about a day late and a dollar short. Or rather 10 days late and many dollars short of this Breville Toaster Oven I’ve got my eye on. (Speaking of toaster ovens, anyone want to recommend a favorite? I’m all ears!)

But that’s a different story.

I’m sure you all would have appreciated having this recipe before a certain Cinco de Mayo holiday that might have been last week. But I mean, it’s summer, so margaritas are an any-day kind of thing now, right?

Margarita Shrimp Tostadas by Neighborfoodblog.com

I sure hope so, because I couldn’t possibly wait a whole year to share these Margarita Shrimp Tostadas with you all. They are ridiculously good. I made them last week, and I’m already craving them again. There’s so much good stuff going on here…crunchy taco shell, creamy refried beans, zesty lime shrimp, smooth avocado, it’s like a party in your mouth. Speaking of which, so is saying Tostada. I mean, how fun is that word to say? Tos-TA-DA! It’s the fiesta of words, don’t you think?

So here’s the deal with these tostadas. You can make them the easy way or the hard way. And whichever way you choose is the right way. Make sense?

Margarita Shrimp Tostadas- Lime, tequila, and cilantro add zest to these shrimp tostadas!

The easy way is this: Buy a can of refried beans from the store. Heat them in the microwave. Buy a bag of pre-made tostata shells. Heat them in the oven.

The hard(er) way is this: Buy a can of refried beans from the store. Heat them on the stovetop with a few added spices to ramp up the flavor. Fry the tostada shells yourself using store bought corn tortillas.

The crazy way is this: Make your own refried beans. Grow corn, grind it yourself, then make and fry your very own corn tortillas. Nurture and grow a lime tree to provide you with the freshest possible juice. Harvest your own jalapenos, lettuce, tomatoes, and cilantro from your meticulously maintained organic garden. Drive to Boston to get fresh shrimp.

Ok, I got a little carried away on that last one. But really, you can make this as hard or as easy as you like. I went with the middle version, but I honestly think these would still be fabulous with microwaved refried beans and store bought tostada shells.

Margarita Shrimp Tostadas feature juicy shrimp highlighted with the taste of lime, tequila, and cilantro.

Before I go, let’s just chat about this Margarita Shrimp for a hot sec. Oh sweet heavens, it is glorious. The marinade is a combo of lime, tequila, garlic, and cilantro. <<<<<Enough said.

It is SO flavorful and SO ridiculously easy to make. The shrimp cook in about 3 minutes and yield the most tender, juicy, flavorful little guys you’ve ever eaten. Seriously, even if the tostata is not your thing, you MUST make this shrimp. Slap it on the grill, toss it with some pasta, put it on a stick. I don’t care how you consume it, I just want this shrimp to be a part of your life.

Margarita Shrimp Tostadas | Neighborfoodblog.com

Margarita Shrimp Tostatas
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the shrimp marinade:
  • 1 lb. shrimp, peeled and deveined
  • 3 Tablespoons olive oil
  • 2 Tablespoons lime juice (about the juice of 2 small limes)
  • 1 Tablespoon tequila
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 3 Tablespoons chopped fresh cilantro
For the tostadas:
  • 8 corn tortillas (if gluten free, make sure to check the package ingredients)
  • Vegetable or canola oil
For the beans:
  • 1 can refried beans
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
For the Toppings:
  • Shredded lettuce
  • Chopped fresh cilantro
  • 1 avocado, chopped
  • 1 jalapeno, chopped
  • 8 grape tomatoes, cut in half
Instructions
  1. Toss together the shrimp and all of the marinade ingredients in a bowl. Cover and refrigerate for 30 minutes.
  2. In the meantime, fry the tortillas. Place a ¼ inch of oil in a saute pan and heat over medium high heat until shimmering but not smoking. Drop the tortillas in the hot oil and fry until golden and crisp on both sides, about 30 seconds-1 minute on each side. Use tongs to remove the tortillas and place them on a paper towel lined plate to drain. If needed, tortillas can be kept in a 200 degree oven to stay warm.
  3. Meanwhile, combine the can of refried beans, cumin, chili powder, and paprika in a small saucepan over medium low heat. Heat until warmed through. Turn the heat off and cover to keep warm.
  4. Cook the marinated shrimp in a skillet over medium heat for about 2-3 minutes per side, or until no longer pink.
  5. To serve, place the warmed tostadas on a plate and scoop a few spoonfuls of refried beans onto each of them. Divide the shredded lettuce, cilantro, avocado, jalapeno, and grape tomatoes evenly over all of them. Top with the shrimp. Serve immediately.

Margarita Shrimp adapted from AllRecipes

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{ 44 comments… add one }

Leave a Comment

  • Joanne (eats well with others) May 15, 2014, 8:35 AM

    I’m already ready for more cinco de mayo fun as evidenced by my enchilada post today. Maybe we can just call it montho de mayo and celebrate for the next four weeks!

    • Courtney @ Neighborfood May 15, 2014, 10:30 AM

      I am ALL over that idea. Montho de Mayo it is!

      • Bonny May 2, 2015, 5:03 PM

        These sound wonderful. Will make them for sure. And I have the least expensive toaster oven WM had and it works just great. It’s about three years old and not one problem. Friends bought “the good one” and had to return it in about two weeks. Now their cheapy is working great, too!!

        • Courtney @ Neighborfood May 2, 2015, 11:16 PM

          That’s good to know Bonny! I love when the cheap stuff works better than the fancy pants expensive models!

  • littleredkitchen May 15, 2014, 12:10 PM

    I’m all for the tostadas and I like the middle of the road way. No pre-made tostadas, you gotta fry those babies up!

  • TamraLS May 15, 2014, 12:17 PM

    I don’t own the Breville toaster oven but I do own the Breville toaster and Breville hand mixer. I love them both & highly recommend the brand. Good Luck!

    • Courtney @ Neighborfood May 17, 2014, 12:35 AM

      Thanks Tamra! I’ve heard good things about Breville so far, which is why it’s currently on the wish list.

  • Amy {Very Culinary} May 15, 2014, 12:42 PM

    These would go perfectly with my spanish rice. Oh yes, please. 1000x yes!

  • bellalimento May 15, 2014, 12:44 PM

    Get in my belly!

  • Back For Seconds May 15, 2014, 2:51 PM

    need this! sounds incredible!

  • foody schmoody May 15, 2014, 3:17 PM

    The only thing I need now is a good margarita to wash this down with. Super yummy looking!

  • Sarah (Sarah's Cucina Bella) May 15, 2014, 4:10 PM

    The Margarita Shrimp sound AMAZING! YUM. I can’t wait to try this.

  • Marjory @ Dinner-Mom May 15, 2014, 7:58 PM

    These look perfectly wonderful! I would eat these any time before, during or after Cinco de Mayo!

  • Marly May 16, 2014, 12:30 AM

    I love recipes with simple and hard ways to do them – that way you can take the long way on days when you have the time, or skip to the good stuff when you’re in a rush. I wish someday someone would come up with a vegan version for shrimp. For now, I’d probably make this recipe with some mashed chickpeas combined with the seasonings you have listed above. Yum! By the way, we have a Calphalon Convection Toaster oven and we LOVE it! I highly recommend it because not only can you toast things in it…you can also bake a cake. Pretty cool!

    • Courtney @ Neighborfood May 16, 2014, 10:08 PM

      That sounds really good Marly! I bet the chickpeas would be wonderful. Thanks for the rec on the toaster oven too. I’ll have to check that out!

  • Maggie Zhu May 16, 2014, 1:15 AM

    I love shrimps with tortillas! The photos are fantastic too. I’m so glad I found your site. πŸ™‚

  • Samantha May 16, 2014, 9:35 AM

    Oh these are awesome looking. Right up my alley! Shrimp! Margaritas! Yes!

  • Taking On Magazines May 16, 2014, 11:38 AM

    Yeah, I don’t think I’ll be doing these that last way. I think I’m liking that middle road version. Either way, these look spectacular.

  • Colleen (Souffle Bombay) May 16, 2014, 11:51 AM

    SHRIMP!!! I will take shrimp any time, any day. any where! Looks incredible!

  • Meredith Steele May 16, 2014, 12:04 PM

    so fresh and fabulous!

  • Nancy May 16, 2014, 5:04 PM

    Courtney, any food blogger worth her salt would pick the crazy way. I’d be shocked if you told me you didn’t grow the corn and hand grind it yourself to make the tacos that you ultimately fried in a cast iron pan that you forged yourself in a mountain with lava spewing around you. Nah, f*ck that. Let’s do it the easy way so that I can get this delicious margarita shrimp tostada into my mouth asap! These are gorgeous photos, girl. I’m drooling over all of them!

    • Courtney @ Neighborfood May 16, 2014, 10:05 PM

      Oh Nancy, I love you. Your use of sarcastic over exaggeration is unparalleled, my dear!

  • tiffanyima May 17, 2014, 3:47 PM

    Wow, that looks delicous! Shrimp is so so good!

    Great meeting you today!

    Tiffany Ima
    Style Honestly

  • DessertForTwo May 17, 2014, 8:39 PM

    hehe, I’m cracking up at growing my own corn and nurturing a lime tree πŸ™‚

  • I’m so glad you shared…and I loved your easy and not so easy variations. Thank you for whetting my appetite!

  • Nutmeg Nanny May 19, 2014, 9:12 AM

    This looks so delicious! LOVE shrimp on just about anything πŸ™‚

  • Emily Caruso May 24, 2014, 11:24 PM

    These look awesome, Courtney!

  • Gina G May 25, 2014, 10:49 PM

    Omg yummmm. This is exactly the type of stuff I crave in the summer, thanks for the post!

  • Cigi Ingram May 2, 2015, 12:59 PM

    I am trying this today and bring it over to my friend t eat while moving into the new house!

  • Laura @MotherWouldKnow July 7, 2015, 10:38 AM

    You have definitely made the case for these tostadas. I’m going to buy the shrimp this afternoon!

  • Laura @MotherWouldKnow July 8, 2015, 2:17 PM

    I did try these last night. I used huge prawns (what my husband brought back from Costco), cutting them in half before marinating them. The shrimp were delicious. Only thing I would do differently next time is to dry toast the tortillas, instead of frying them in oil. But definitely wonderful.

    • Courtney @ Neighborfood July 10, 2015, 11:30 AM

      So glad you enjoyed these! The shrimp is definitely the best part–we sometimes skewer them and put them on the grill for a quick meal. I’ll have to try dry toasting the tortillas as well!

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