Shrimp Tostadas with Black Bean Puree

Shrimp Tostadas with Black Bean Puree

Some days there’s not enough time. Well, here’s a time-saving meal from the Cinder Grill – crunchy tostadas spread with salsa-spiked black bean puree and topped with quickly cooked shrimp. Garnish the dish with whatever you like and you have a quick, delicious meal in almost no time!

Note: to make tostadas out of small corn tortillas, set the Cinder to 350.  Spray the tortillas with nonstick cooking spray and toast them in a single layer in the Cinder for about 2 minutes each, until crunchy.  However, tostadas can also be purchased pre-crisped.

  • 1 lb raw shrimp, peeled and deveined
  • 3 tsp salt
  • 2 tsp sugar
  • 1/8 tsp baking soda
  • 2 cups water
  • 1/4 teaspoon pepper
  • 8 tostadas
  • 1 (15 ounce) can refried black beans 
  • 1 (16 ounce) jar of your favorite salsa verde
  • Garnishes (sliced radishes, shredded lettuce, red salsa, whatever you like!)

In a medium bowl mix together water, salt, sugar, and baking soda.  Add shrimp and let brine 15 minutes.

Meanwhile, preheat Cinder to 155 degrees.  When heated, spread out the shrimp in a single layer on the Cinder plate and cook according to this time chart:

Shrimp Size

Shrimp Per Pound 

Cooking Time at 155F


50 to 60

7 minutes


40 to 50

10 minutes


30 to 40

14 minutes


16 to 30

20 minutes


15 or fewer

25 minutes

Mix black beans with 1/4  cup of salsa and spread thinly on the tostadas. You may warm the beans first for a warm dish or leave them cool for a room temperature dish.

Top tostadas with shrimp and salsa, and serve.

Never Overcook Again

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