Cajun Shrimp Tostadas

Cook Time

180 mins

Cooking Method






Prep Time

20 mins




1 bay leaf

¾ tsp Black Pepper

2 tbsp Butter

2 tbsp Cajun Seasoning

2 cups Chicken Stock, low-sodium

⅓ cup Flour

¾ tsp Garlic Powder

1 Ham Bone

1 tbsp Hot Sauce

2 lbs Large Shrimp, peeled & deveined

1, 8 wedges Lemon

1, juiced Lemon, Juice

¼ cup Olive Oil

2 tbsp Parsley, Chopped

6 oz Pinto Beans, soaked in water overnight

½ tsp Salt

4 Scallions, sliced thin

¼ tsp Smoked Paprika

¼ tsp Thyme, Dried

8 Corn Tostadas

2 cups Water

2 cups Whole Milk

1 Yellow Onion, chopped

Cooking Instructions

The culinary cultures of Tex Mex and the South collide with this twist on a Mexican favorite. These Cajun Shrimp Tostadas are crispy, delicious and filled with your favorite Cajun flavors. Crunchy corn tostadas are layered with rich and smoky Southern beans, perfectly cooked grilled shrimp, and a spicy Cajun-style gravy. Top with a fresh squeeze of lemon or your favorite fresh vegetables for a flavorful, healthy meal. If you love the flavors of Cajun Shrimp and Grits then you’ll love this recipe as the corn tostada replaces the corn flavors from the grits but adds a crunchy texture.

Wood Pellet Recommendation

The spicy aromas of Mesquite Hardwood will complement the Cajun flavors perfectly.

  1. Fire up your Louisiana Grills pellet grill and preheat grill to 325°F. If using a gas or charcoal grill, set it up for medium heat.
  2. In a cast iron Dutch oven, combine soaked pinto beans, stock, water, onion, ham bone, bay leaf, garlic powder, black pepper, and salt. Open sear slide and place directly over flame. Bring to a boil, then cover, move pot to right side of grill, and close sear slide and lid. Cook, stirring occasionally, until beans are tender around 2 ½ to 3 hours. Remove from grill and set aside.
  3. While beans are on the grill, prepare the shrimp. In a glass mixing bowl, whisk together olive oil, lemon juice, and Cajun seasoning. Add shrimp to bowl and toss to coat in marinade. Cover and refrigerate for 1 hour, then skewer. Grill shrimp for 3 minutes per side, until opaque. Set aside.
  4. Prepare gravy: Place a medium saucepot on the grill and add butter to melt. Then whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly, then add hot sauce, salt and pepper. Continue whisking until sauce thickens. Remove from grill and set aside.
  5. To plate: place one tostada on a plate, add ½ cup of southern beans, 5 to 7 grilled shrimp, drizzle with gravy, then top with scallions and parsley. Serve hot with a wedge of lemon.

Special Tools

  • Cast Iron Dutch Oven
  • Glass Mixing Bowl
  • Metal sauce pot
  • Whisk
  • Wooden or metal skewers


For even more Mexican infused flavors, chop up some cilantro and sprinkle some on top.

Diet Info

  • Flexible Dieting