Shrimp tostadas are a quick and delicious way to enjoy fresh Mexican flavors. Topped with shrimp, avocado, onions, tomatoes, and cilantro, these crispy tortillas make a perfect meal or snack in under 20 minutes!
Shrimp Tostadas Recipe
Combining juicy shrimp and colorful veggies on a crunchy shell makes each bite exciting and flavorful.
Whether you’re making them for a weeknight dinner or a party, shrimp tostadas are sure to impress.
You can use regular taco-sized tortillas and fry until crispy or warm them up in the oven or skillet.
Try our favorite recipes for your next Cinco De Mayo party!
TIP: For perfectly crispy tostadas, make sure to use 100% corn tortillas. A corn + wheat flour blend won't give you the perfect crisp result!
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Ingredients
- Shrimp - Use fresh or frozen shrimp. If frozen, thaw them in the fridge overnight.
- Tostada shells - Store-bought tostada shells stay fresh for about two weeks. If you have extras, break them into chips for dipping or make sheet pan nachos!
- Avocados - You can mash them and use just salt + black pepper, or add extras like in this recipe. If you're preparing for a party, make a double batch of guacamole or jalapeno avocado crema instead (use leftovers for dips).
- Vegetables - Use fresh veggies for crunch. Red onion adds bite, tomatoes bring juiciness, and jalapeños add a mild kick. Cilantro adds a bright, fresh flavor.
- Lime - Lime is essential for tostadas and tacos! Squeeze extra on top before serving for a zesty touch.
- Sour cream - Optional but adds an extra layer of creaminess.
- Taco seasoning - Skip the seasonings for shrimp and make a batch of homemade taco seasoning mix so you can use it again in your next meals.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Shrimp Tostadas
- Cook the shrimp: In a bowl, mix shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Or use my taco seasoning instead.
- Heat a pan over medium-high heat. Cook shrimp for 2-3 minutes on each side, until they turn pink. Set aside.
- Make the avocado mash: In another bowl, mash the avocados with lime juice. Add red onion, jalapeño, cilantro, and a little salt. Taste and adjust as needed.
- Assemble the tostadas: Spread avocado mash on each tostada shell. Add cooked shrimp and diced tomato on top. Add a dollop of sour cream for serving.
Do you have to heat up tostada shells? Not really, you'll be adding avocado mash and warm shrimp which will soften and warm the tostadas slightly. Store-bought tostadas are usually not reheated.
If you don't have tostada shells, check out below how to warm the corn tortillas instead! 👇
How To Warm Tortillas for Tostadas (if not using tostada shells)
To warm store-bought tortillas, you can use one of these simple methods:
- Oven: Preheat your oven to 350°F. Place the tortillas in a single layer on a baking sheet. Spray or brush them with olive oil or avocado oil spray. Warm them for about 5-7 minutes (or more) until your desired crispy level. This is the closest you'll get for homemade tostadas! Be careful, as these might burn quickly!
- Stovetop: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds to 1 minute on each side until heated through.
- Microwave: Wrap the tortillas in a slightly damp paper towel and microwave for 20-30 seconds, but note that they won't be crispy, just warm.
Tips
- Season well. Don’t forget to add enough lime juice and salt. These two simple ingredients make a big difference in boosting the overall flavor.
- Leftover tips. Keep the tostada ingredients separate if you plan on having leftovers. Press plastic wrap against the mashed avocado to prevent browning, or mash fresh avocado just before eating.
- Extra tip. Don’t stack the baked tortillas right after baking. Let them cool flat to stay crispy!
Serving Suggestions
If you're feeding a group, pair them with a family-style pasta salad and a lighter Mexican corn dip, along with a big bowl of crispy tortilla chips for everyone to share!
Grilled Shrimp Tostadas Tip
Try grilling the shrimp instead of pan-frying them to give your tostadas a delicious smoky taste.
For grilled corn tortillas: Gently brush each tortilla with oil or melted butter. This will give them a nice crispy texture when grilled.
Put the oiled tortillas right on the grill grates for about 20-30 seconds on each side.
Watch them closely to prevent burning—they should be a bit charred but still soft.
Storing Leftovers
To Store. These tostadas are best enjoyed fresh, but if you have leftovers, make sure to store them in a sealed container in the fridge. I recommend using these containers for easy storage!
Make Ahead of Time. You can save time by prepping the topping ingredients ahead of time. Just chop the veggies, except avocado keep them in an airtight container for up to 24 hours before serving.
Taco Toppings
Keep it simple to save time. Pre-shredded cabbage or coleslaw, queso fresco, Oaxaca cheese, diced tomato, and cilantro keep prep minimal while still packing in flavor.
Canned beans are quick and convenient for making tostadas fast.
Topping Ideas:
- Sliced avocado or guacamole
- Salsa or Pico de Gallo
- Warm queso
- Diced onion and tomatoes
- Fresh cilantro
- Lime juice
- Shredded cheese
- For a fruity twist, top your tostadas with summer watermelon or strawberry salsa for a burst of sweetness.
Tools I Recommend
- Skillet - Use nontoxic skillets like this one or any ceramic coated ones like this one I own.
- Sheet Pan - Perfect for baking tortilla shells until they're nice and crispy - no frying needed!
- Sectioned Serving Platter - This is perfect to fill up with those tasty toppings!
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Recipe Card
Shrimp Tostadas With Avocado
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INGREDIENTS
- 8 tostada shells , or small corn tortillas, see notes
- 1 pounds medium shrimp, peeled and deveined
- 1 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 3 ripe avocados, peeled and pitted
- juice of 1 lime
- ¼ cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- ¼ cup sour cream
- 1 tomato, diced
- lime wedges, for serving
INSTRUCTIONS
- Cook the Shrimp. In a bowl, mix shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.1 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon garlic powder, salt and pepper, 1 pounds medium shrimp
- Heat a pan over medium-high heat. Cook shrimp for 2-3 minutes on each side, until they turn pink. Set aside.
- Make the Avocado Mash. In another bowl, mash the avocados with lime juice. Add red onion, jalapeño, cilantro, and a little salt. Taste and adjust as needed.salt and pepper, 3 ripe avocados, juice of 1 lime, ¼ cup red onion, 1 small jalapeño, ¼ cup fresh cilantro
- Assemble the Tostadas. Spread avocado mash on each tostada shell.8 tostada shells
- Add cooked shrimp and diced tomato on top. Drizzle with sour cream.¼ cup sour cream, 1 tomato
- Serve. Garnish with extra cilantro and serve with lime wedges on the side.lime wedges
NOTES
- Oven: Preheat your oven to 350°F. Place the tortillas in a single layer on a baking sheet. Spray or brush them lightly with olive oil or avocado oil spray. Warm them for about 5-7 minutes (or more) until your desired crispy level.
- Stovetop: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds to 1 minute on each side until heated through.
- Microwave: Wrap the tortillas in a slightly damp paper towel and microwave for 20-30 seconds, but note that they won't be crispy, just warm.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Shrimp Tostadas: FAQs
To make baked tostadas at home, brush or spray both sides of corn tortillas with oil, then lay them flat on a baking sheet.
Bake them at 400°F for 10-12 minutes, flipping halfway, until they’re crispy. Let them cool for about five minutes to harden, then add your toppings.
Cilantro lime rice and beans are great sides for shrimp tostadas. You can also serve Mexican street corn or a fresh salad. A fruit salad adds a nice sweet touch to balance the meal.
Tostadas and tacos are both Mexican dishes with similar toppings. The main difference is that a tostada is served flat on a crispy tortilla, while a taco is folded in half and can be soft or crunchy.
Traditional tostadas are fried and topped with cheese and meat, making them higher in fat and calories. A healthier version uses baked shells, seafood, mashed black beans, and lots of fresh veggies for a lighter, nutritious meal. Feel free to enjoy seconds!
Julia
easy and crispy shrimp tostadas are perfect for quick dinner!