Mango Shrimp Tostadas

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Mango Shrimp Tostadas are a quick and healthy meal with seasoned shrimp, black beans, and a mango slaw made with cabbage, corn, and avocado.

390 CAL 51g CARBS 10g FAT 33g PROTEIN
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Shrimp Tostadas with Mango Cabbage Slaw are an easy Mexican meal that's made with spicy shrimp, creamy refried black beans, and a delicious mango cabbage slaw with avocado. Serve it with some Mexican Corn Salad or Mexican Cauliflower Rice.

A few weeks back I shared these classic Shrimp Tostadas (a riff on these ones made with chicken) and since then we have been making tostadas almost every week. It is seriously the best summer meal.

If you are looking for something fresh, easy, and delicious for dinner then this is your meal. It's crunchy, sweet, spicy, and super satisfying. In fact, I not only inhaled them for dinner the first night but also proceeded to shovel them in for lunch for the next two days.

The combination of spicy shrimp, creamy black beans, cabbage, and mango slaw is just so good. Add some of this cilantro lime shrimp taco sauce for something truly special. Trust me, you need to make this as soon as possible.

The other thing I love about these Shrimp Tostadas is that you can prep everything ahead of time and just assemble it at dinner time. They are delicious warm or at room temperature, and I actually prefer them at room temperature when it's hot outside. I prep the shrimp and mango cabbage slaw and get it nice and cold in the fridge. T

hen I bake the tostada shells, or cheat and grab store-bought baked shells. Last up is the beans. I prep these ahead of time and then just warm them up slightly right before serving. So easy and so tasty.

Shrimp Tostadas with Mango Salsa on a cutting board with limes and avocado.

Best Toppings for Shrimp Tostadas

These tostadas already come with a built in topping with the mango, cabbage, and avocado slaw but sometimes with Mexican food, I can't help but pile on even more. Here are some favorites:

  • For some extra veggies, add some fresh pico de gallo to the mix as well. The tomatoes add a nice acidity and the jalapenos add some kick.
  • If you are just looking for heat, add your favorite salsa or some fresh, diced jalapenos. 
  • For cheese lovers, reach for some Mexican queso fresco or some shredded cheddar cheese. 
  • Add some tang with some sour cream. Personally, I like to add some fresh lime juice and chili powder to mine to amplify the flavor. Greek yogurt works great as well.
  • Create an extra crunch with some chopped lettuce, diced tomatoes, and radishes.
  • Pickled red onions make everything taste better. Just thinly slice red onions and soak them in lime juice overnight.

Recipe Ideas for Mango Shrimp Tostadas

Although I love this recipe, there is always room for creativity in the kitchen. Here are some ideas for mixing things up!

  • Swap in some fresh pineapple for the mango.
  • Add some crunch with chopped cucumbers in the salsa.
  • Try it out with pinto beans instead of black beans. You could also leave off the beans completely and use guacamole to hold everything in place.
  • Add some sweetness to the shrimp by adding some brown sugar to the spice rub.
  • Double up on the heat by adding some cayenne to the shrimp in addition to the chili powder.
  • Try making these with chicken, salmon, or white fish to change things up. The spice rub works for all kinds of proteins
  • Use Cajun seasoning on the shrimp, like the ones in these easy shrimp tacos.

How to bake a tostada shell?

Traditionally tostadas shells are deep-fried, but I find you can get just as much crunch in the oven. Here's how to make them.

  1. Preheat the oven to 400 degrees.
  2. Lay the corn tortillas and spray them with cooking spray on both sides. You can also brush them with olive oil or vegetable oil.
  3. Lay them in a single layer on a baking sheet. Sprinkle with salt.
  4. Bake for 7-10 minutes until crispy. Watch them as they cook since they will go from crispy to black quickly.

Mango Shrimp Tostadas with avocado, corn, black beans, cabbage, and mango on a cutting board.

How to defrost shrimp?

The best way to defrost shrimp is to let it defrost overnight in the fridge. However, if you don't have time to defrost overnight, simply place your shrimp in a large bowl in the fridge. Fill it with water and let some water continue to trickle in slowly. Check the shrimp after about 10-15 minutes and they will be defrosted. Then simply drain out the water and dry them with a towel.

Since shrimp can be expensive, I always stock up when it's on sale and then pull it out of the freezer when I need it. Virtually all shrimp is flash-frozen immediately after it is caught, so you aren't missing out on quality by buying it frozen. Most store-bought "fresh" shrimp has simply been defrosted in the store.

The Recipe
Shrimp Mango Tostadas with black beans, cabbage, corn, mango, cilantro, and avocado.

Mango Shrimp Tostadas

390 CAL 51g CARBS 10g FAT 33g PROTEIN
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  • 1 lb shrimp
  • 1 tbsp olive oil
  • 1 tsp. paprika
  • 1/4 tsp. chili powder (adjust to taste)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 4 corn tortillas
  • 14 oz. canned black beans
  • 2 tbsp light sour cream
  • 1 mango, chopped
  • 1 cup cabbage, chopped
  • 1/2 cup corn (canned, frozen, or fresh)
  • 1/2 avocado, chopped
  • 1/4 cup cilantro, chopped
  • 2 limes, juice
  • 1/2 tsp cumin
  • Salt and pepper

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Preheat the oven to 400 degrees. Spray the tortillas on both sides with cooking spray and place in a single layer on a baking sheet. Sprinkle with salt. Bake for 7-10 minutes until crispy. Watch carefully since they go from crispy to burned quickly.


Prep the black beans. Mash the beans and sour cream together using the back of a fork until they are combined like refried beans. For extra creamy black beans, use a blender. For extra flavor, consider adding some lime juice or hot sauce. Warm up in the microwave or a saucepan.


Prep the mango salsa. Toss together the mango, cabbage, corn, avocado, cilantro, lime juice, cumin, salt, and pepper. Taste and adjust seasoning as needed.


Place the shrimp in a bowl and toss with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and pepper.


Heat a skillet over high heat. Add the shrimp in a single layer. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove and set aside. You can also cook the shrimp on the grill or under the broiler. They will take 2-3 minute per side for both options.


Assemble the tostadas. Start by spreading on a layer of black beans on the tortillas. Then top with shrimp and mango cabbage salsa.

Nutritional Facts
Serving Size: 1 tostada
Amount Per Serving
Calories 390
Calories from Fat 92
% Daily Value *
Total Fat 10g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 185mg
Sodium 546mg
Total Carbohydrate 51g
Dietary Fiber 13g
Sugars 15g
Protein 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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