Shrimp and White Bean Tostada

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18 min


4 Servings

* PLUS Cooking time: 15 minutes, Baking time: 2 minutes

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.