Shrimp Tostadas

Shrimp tostadas are one of my favorite go-to meals when I want something bold, fresh, and packed with flavor. Crisp tortillas layered with seasoned shrimp, creamy toppings, and crunchy veggies make every bite a satisfying mix of textures and taste. Whether I’m making them for a quick weeknight dinner or serving them to guests, they never disappoint.

Why You’ll Love This Recipe

I love how quick these tostadas come together. The shrimp cook in just a few minutes, and the toppings are super easy to prep ahead. They’re customizable, colorful, and fun to assemble. Plus, they hit all the right notes—crunchy, creamy, spicy, and tangy. I get restaurant-quality flavor at home without a lot of fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp (peeled and deveined)

• Olive oil

• Chili powder

• Cumin

• Garlic powder

• Paprika

• Salt and pepper

• Corn tostada shells

• Refried beans or mashed avocado (optional base layer)

• Shredded lettuce

• Cherry tomatoes or diced Roma tomatoes

• Red onion, thinly sliced

• Crumbled queso fresco or shredded cheese

• Sour cream or Mexican crema

• Fresh cilantro

• Lime wedges

Directions

1. I start by tossing the shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until well coated.

2. In a hot skillet, I cook the shrimp for about 2–3 minutes per side until they’re pink and opaque.

3. I warm the tostada shells slightly in the oven or leave them as is for extra crunch.

4. If using refried beans or avocado, I spread a thin layer over each tostada as the base.

5. I top each shell with shredded lettuce, shrimp, tomatoes, onion, cheese, and a drizzle of sour cream or crema.

6. I finish with a sprinkle of cilantro and a squeeze of lime juice right before serving.

Servings and timing

This recipe makes about 4 tostadas, depending on how much I load them up. Prep takes around 15 minutes, and cooking the shrimp adds another 5–7 minutes. From start to finish, I can have these on the table in under 25 minutes.

Variations

Sometimes I use grilled shrimp instead of pan-seared for a smoky flavor. When I want to go spicy, I add sliced jalapeños or a chipotle crema. I’ve also swapped the shrimp for grilled fish, shredded chicken, or black beans to mix things up.

Storage/Reheating

The components keep well separately. I store the cooked shrimp in an airtight container in the fridge for up to 2 days. The toppings go into separate containers, and I keep the tostada shells in a zip-top bag at room temperature. I reheat the shrimp quickly in a skillet or microwave before assembling. Once built, tostadas don’t store well—so I always assemble right before eating.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp. I just make sure to thaw and pat them dry before seasoning and cooking.

What’s the best way to keep tostadas crispy?

I store the shells separately and assemble them right before eating. If they lose their crunch, I pop them in the oven at 350°F for a few minutes.

Can I bake the shrimp instead of pan-frying?

Absolutely. I bake them at 400°F for about 8–10 minutes until fully cooked, and they turn out great.

What if I don’t like beans?

No problem—I skip the beans and use mashed avocado or leave the base layer out entirely. It’s just as tasty with fresh toppings alone.

Can I make this ahead of time?

I prep all the toppings and cook the shrimp ahead, then store everything separately. When it’s time to eat, I just warm up what I need and assemble on the spot.

Conclusion

Shrimp tostadas are a fresh, flavorful way to spice up dinner without a lot of effort. I love how customizable they are, and the combination of crispy, creamy, and zesty elements keeps every bite interesting. Whether I’m cooking for myself or feeding a crowd, these tostadas always hit the spot.