Packed with zesty flavors, these Shrimp Tostadas are a must-try for seafood lovers! They blend crispy and creamy textures with tender spiced shrimp for a mouthwatering dinner.
Add a fresh avocado mash, juicy tomatoes, and a drizzle of sour cream to really bring it all together. This dish is so easy to prepare and makes for a perfect taco night option or weeknight dinner!
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🩵 About This Recipe
Turn your taco nights inside out with these incredible prawn tostadas! A crispy base with perfectly seasoned shrimp, mashed avocado, and all your favorite toppings.
This is a great way to let everyone assemble their perfect dinner. Cook up the shrimp and pop it on the table with all the fixings for a no stress customizable meal where everybody gets to enjoy it exactly how they want!
And if you can't get enough shrimp, try my Sweet and Spicy Skillet Shrimp or these Bang Bang Shrimp Tacos.
🧂 Gather Your Ingredients
- raw shrimp - make prep easier by choosing shrimp that's already peeled and deveined.
- olive oil - for cooking the shrimp.
- seasonings - add flavor to your shrimp with a blend of smoked paprika, cumin, garlic powder, and salt and black pepper to taste.
- avocados - you'll want avocados that are pretty ripe so they're easy to mash.
- lime juice - I prefer fresh lime juice for this recipe, but you can use bottled if you prefer.
- red onion - adds sharpness and crunchy texture.
- jalapeno - for those who like a little heat.
- fresh cilantro - adds a fresh, zesty aroma.
- tostada shells - you should be able to find these wherever you would find your taco ingredients at the store!
- tomato - adds some juiciness and a bit of acidity.
- sour cream - provides a creamy counterpoint to the heat from the shrimp and jalapeño, tying everything together.
🔪 Let's Make Shrimp Tostadas!
(Or click here to jump right to the recipe card with measurements!)
Season Shrimp
Toss shrimp and olive oil in a medium bowl with the seasonings.
Saute Shrimp
Heat a skillet over medium-high and add the shrimp, cooking until opaque (about 2 to 3 minutes per side).
Make Mash
In a separate bowl, add the avocado and mash with a fork. Add lime juice and seasonings to taste.
Spread Mash
To each tostada, spread a generous layer of the avocado mash.
Add Shrimp and Veggies
Add a layer of shrimp over the avocado and sprinkle diced onion and tomato over top.
Garnish
Top with jalapeno slices, fresh chopped cilantro, and a dollop of sour cream if desired. Enjoy!
💡 Expert Tips and Tricks
- To save time, you can use a store bought guacamole instead of the avocado mash.
- To keep the shrimp crispy, let them sit in the oven at 350 degrees.
- If you want a nice clean presentation for your shrimp tostadas, add the sour cream to a plastic bag and mix with a little bit of water to thin it out, then snip the tip and drizzle it as you like.
- This recipe is great to serve as tostadas, but you could also serve in crunchy corn taco shells to make shrimp tacos.
❔ FAQs
Just like tacos, pick up tostadas with your hands! You'll want to munch around the edges and work your way inward to avoid mess.
Essentially yes, but tacos can also be made with soft flour tortillas or soft corn tortillas. Tostadas are almost always a flat and crispy corn tortilla.
Anything you can imagine! Add some black beans or refried beans, your favorite salsa or pice de gallo, shredded cheese, lettuce, hot sauce, or whatever else you usually enjoy on your tacos!
📝 Substitutions and Variations
- Grilled chicken, tofu, or black beans can be used instead of the shrimp. You can use the same seasoning blend to season any of those options for a similar flavor!
- Give your shrimp tostadas an extra kick with some hot sauce, extra jalapenos, or some chipotle mayo.
- Mild cheeses like cotija and queso fresco are another great topping for shrimp tostadas.
- For extra texture, add shredded lettuce or some radish slices.
Kristin’s Kitchen Tip
I love to serve these shrimp tostadas buffet style! Assemble each tostada with the avocado and shrimp, then let everyone add whatever toppings they like.
🥡 Storage and Reheating
For best results, store everything separately. Keep the shrimp in an airtight container in the fridge for up to 2 days. The avocado mash will last longer if you press some plastic wrap to the surface - this prevents browning.
Reheat the shrimp in a skillet or even in your air fryer! You may need to add an extra drizzle or spritz of oil to prevent them from drying out.
⏳ Make Ahead Instructions
Cook the shrimp a day or so ahead of time and store in the fridge. Pop it back in a hot skillet and cook until heated through again.
Keep It Handy
Don't have time for this shrimp tostadas recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Pair your shrimp tostadas with some Cilantro Lime Rice, or pair with a Southwest Chicken Salad or this simple and classic Kale Caesar Salad.
😋 More Shrimp Recipes You'll Love
- Shrimp Grilled Cheese - A fun twist on the classic sandwich!
- Easy Shrimp Stew Recipe - Great for the colder months, this simple stew is hearty and comforting.
- One Skillet Shrimp with Couscous - You'll love the way this recipe all comes together in the same skillet for easy cleanup.
- Cajun Shrimp Pasta - This recipe from He's Got Flavor is a broken-down lasagna with bold seafood flavors!
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Prawn Tostadas
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📋 Recipe Card
Shrimp Tostadas
Ingredients
- 16 ounces medium shrimp, peeled and deveined
- 1 tablespoon 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
- 8 tostada shells
- 1 tomato, diced
- ¼ cup sour cream
- Lime wedges, for serving (optional)
Instructions
- In a medium bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.16 ounces medium shrimp, peeled and deveined, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon garlic powder, Salt and pepper to taste
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
- In a separate bowl, mash the 3 avocados with lime juice. Adjust seasoning to taste.3 ripe avocados, peeled and pitted, Juice of 1 lime
- Spread a layer of avocado mash on each tostada shell.8 tostada shells
- Top with cooked shrimp, diced tomato, and red onion.1 tomato, diced, ¼ cup red onion, finely diced
- Then add the jalapeno slices, cilantro, and drizzle with sour cream.1 small jalapeño, seeded and minced, ¼ cup sour cream, ¼ cup fresh cilantro, chopped
- Garnish with extra cilantro and serve with lime wedges on the side.Lime wedges, for serving
Notes
- To save time, use pre-cooked shrimp and warm them briefly in the skillet with the seasoning.
- Instead of mashing avocados, use store-bought guacamole for a quick shortcut.
- Place them in a 350 degrees F oven for a few minutes to keep them crispy before serving.
- For a cleaner drizzle, put sour cream in a small plastic bag, cut a tiny hole, and squeeze over the tostadas.
- If desired, you can substitute grilled chicken, tofu, or black beans instead of shrimp.
- Add a dash of hot sauce, chipotle mayo, or extra jalapeños for more of a kick.
- Sprinkle cotija or queso fresco on top for extra flavor.
- Add shredded lettuce or thinly sliced radishes for extra texture.
- The filling is also delicious served on soft corn or flour tortillas instead of tostadas
- Serve with Mexican street corn, black beans, cilantro-lime rice, or a side salad.
- Set up a tostada bar and let everyone assemble their own tostadas with additional toppings like cheese, pickled onions, or extra salsa.
- The best way to store leftovers is to keep all the components separate, so only assemble the tostadas that will be eaten.
- Store cooked shrimp in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat for best texture.
- Store the avocado mash in an airtight container with plastic wrap pressed against the surface to minimize browning; use within 24 hours.
- Keep the tostada shells in an airtight container at room temperature to stay crispy.
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Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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