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+ servings
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Seafood, Shrimp, Summer, Spring, Mexican, Dinner, Appetizers
Course Appetizer, Dinner
Servings 6 tostada
Cuisine Mediterranean, Mediterranean Diet, Mexican


  • 6 yellow corn tortillas
  • Avocado oil cooking spray
  • 1 pound large shrimp peeled and deveined
  • 3 tablespoon olive oil
  • 1 -2 tablespoons of sriracha
  • 1 teaspoon worcheshire
  • 1 teaspoon sugar
  • 2 cloves garlic minced or pressed
  • 1 cup refried black or pinto beans made without fat
  • 1 cup cubed mango
  • 2 cups shredded romaine lettuce
  • ¾ cup of cilantro
  • 1 lime
  • Garnish: Queso Fresco we use La Vaquita brand, cilantro, avocado or guacamole


  • Preheat oven to 425F. In a large ziploc bag, add the shrimp, 1 tablespoon + 1 teaspoon of olive oil, 1 tablespoon of sriracha, worcestershire, sugar, garlic and ¼ cup of cilantro. Set aside.
  • Spray both sides of each tortilla with avocado oil cooking spray , season with salt and place on a large baking sheet. Bake for 5 minutes and turn over and continue to cook for 5-7 minutes more, until tortillas are crispy.
  • While the tortillas are baking, drain the shrimp into a colander.  Heat  a skillet over medium heat.  Add the shrimp and saute until cooked for about 3-4 minutes, until opaque and pink. Taste and adjust seasonings. 
  • Gently heat the refried beans over medium heat in a small pot or in the microwave. Set aside.
  • Toss the mango, half of the cilantro, and  romaine lettuce with 1 tablespoon of olive oil and squeeze or two of lime juice. 
  • Assemble the tostadas: Spread a layer of refried beans on top of each tortilla. Add lettuce and mango mix, top with shrimp.  Garnish with queso fresco, more cilantro and avocado if desired. Enjoy!


*Shrimp may be grilled if time allows.
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