Shrimp and White Bean Tostada


  • Prep Time18 mins
  • Total Time35 mins
  • Makes4 Servings

This Shrimp and White Bean Tostada recipe is a quick, easy and delicious Mexican-inspired dinner.


  • 250 g peeled large shrimp

  • 1 tsp olive oil

  • 1/2 tsp chopped garlic

  • pinch salt


  • 1 tbsp olive oil

  • 1/2 cup chopped white onion

  • 2 tsp chopped garlic

  • 1/4 tsp ground cumin

  • pinch hot-pepper flakes, (optional)

  • 2 540 mL cans white kidney beans

  • 3/4 cup water

  • 2 tbsp lemon juice


  • 4 cups romaine lettuce, shredded

  • 2 cups cherry tomatoes, chopped

  • 1/4 cup chopped red onion

  • 1/2 cup feta

  • 1/4 cup cilantro leaves

  • corn tostada shells


  • Preheat broiler on your oven. In a medium bowl, toss shrimp with oil, garlic and salt.

  • Place shrimp on a baking sheet and broil 2 to 3 min or until pink and just cooked through. Reserve.

  • Heat olive oil in a frying pan over medium heat. Add onions and sauté 2 min or until softened. Add garlic, cumin and chili flakes and sauté 30 sec. or until fragrant.

  • Drain and rinse beans; add to pan with water and lemon juice. Bring to a simmer and cook for 5 min or until water is reduced.

  • Serve shrimp and beans hot with toppings in separate bowls so that everyone can build their tostada the way they like.

This article was originally published on Feb 01, 2013

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