Shrimp Tostadas with Peach Salsa

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Shrimp Tostadas with Chipotle Peach Salsa- This is a delicious tostada recipe with sautéed shrimp, black beans and a sweet and spicy peach salsa. Tostadas are great for a weeknight meal- kids love them, they’re light but full of flavor, and you can combine all kinds of ingredients to make them (ie. great way to clean out the fridge!).

Tostada on a plate topped with black beans, shrimp, and cilantro.

The ingredient list may look long, and it doesn’t include the Peach Salsa recipe (I’ve included a link to that recipe) but most of the ingredients are spices. If you have your spices organized (says the one who spent 10 minutes looking for the oregano :() you can make it in a snap. The shrimp, salsa, and even the beans can easily be made a day in advance.

I love the contrast of textures and flavors in this dish. The tortilla bakes up wonderfully crispy and the combination of sweet and spicy flavors is just right.

Tostada on a plate with peaches and cilantro in background.


Shrimp Tostadas Recipe Tips:

If you wanted to make this recipe super quick and easy, you could always use a jarred salsa. But making fresh salsa is definitely worth the effort.

I love black beans, but a can of refried beans could also be subbed.

I always try to use fresh shrimp, but frozen shrimp can be used instead. Just be sure to fully thaw them first.

Don’t forget the Chipotle Peach Salsa. It has a wonderful sweet, smoky and spicy flavor.

Tostada topped with black beans, shrimp, and peach salsa.



Try These Other Tex-Mex Meals:

Tostada on a plate topped with black beans, shrimp, and cilantro.

Shrimp Tostadas with Chipotle Peach Salsa

Course: Dinner, Lunch
Cuisine: Tex-Mex
Keyword: shrimp
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 472kcal
Shrimp Tostadas with Chipotle Peach Salsa- a crispy tortilla topped with black beans, shrimp, cheese and salsa.
Print Recipe


  • 1 pound medium to large shrimp, peeled and deveined
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil, divided
  • 1/2 sweet onion, diced
  • 1 garlic clove, minced
  • 1 can black beans, rinsed and drained
  • 1/2 teaspoon ancho chili powder
  • 2 tablespoons water
  • salt and pepper
  • 4 small to medium flour tortillas
  • cooking spray
  • 1/2 cup shredded mexican cheese blend
  • 1/2 cup Chipotle Peach Salsa
  • cilantro


  • Combine the paprika, oregano, onion powder, garlic powder, 1/4 teaspoon ancho chili powder, and salt in a small bowl.
    Sprinkle mixture on shrimp.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
    Add shrimp and cook for 2 to 3 minutes or until cooked through. Set aside.
  • In a small saucepan, heat 1 tablespoon of oil and cook onion for 3 minutes. Add garlic and cook 1 more minute.
  • Add beans, 1/2 teaspoon ancho chili powder and water. Mash the beans up some with a fork and cook until they are heated through. Season to taste with salt and pepper.
  • Heat oven to 375 degrees. Spray each side of tortillas liberally with cooking spray. Place on a baking sheet and place in the oven for 2 to 3 minutes. Flip over and bake another 2 minutes.
  • Top each tortilla with 1/4 of the bean mixture and 2 tablespoons of cheese. Place back in oven until cheese is melted.
  • Top with shrimp, salsa, and cilantro. Serve.


Calories: 472kcal

Recipe originally published July 7, 21013.

Close-up of Shrimp Tostada with text over lay that says "Shrimp Tostadas with Peach Salsa"

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