These simple Shrimp Tostadas have spicy shrimp, and easy guacamole, and a delicious spicy sauce. They come together in minutes and are perfect for an easy dinner full of flavor.
We have a thing for tostadas, like these Breakfast Tostadas, Beef Tostadas, or these Blackened Salmon Tostadas. Try them all after you’ve tried these Shrimp Tostadas!
I know that I’ve claimed that other recipes are my very favorite. But I really do think that these Shrimp Tostadas are right there at the top of my list.
They are so good that I would gladly pay for them at a restaurant.
In fact, they are probably even better than a lot of things that I have paid for at restaurants.
And bonus – they are so easy to make at home, and take under 30 minutes!
This is the perfect dinner for when you are craving something spicy!
Ingredients
For the Sauce:
- Mayonnaise: I use full fat.
- Sour Cream: I use full fat for this, too.
- Sriracha: 1 tablespoon gives the sauce a good amount of heat. Feel free to add more or less, depending on your taste.
- Lime Juice: I used the juice from 1/2 lime. You can add more or less.
For the Guacamole:
- Avocados: You’ll need 2 medium avocados, or 3 small avocados.
- Lime Juice: Add as little or as much as you’d like – I usually add about 1/2 lime.
- Cilantro: I like to chop this up pretty fine.
- Salt: Make sure and taste and season with salt as needed.
For the Shrimp:
- Shrimp: You can really use any size shrimp. I like a medium shrimp so I can fit about 6 shrimp on each tostada.
- Spices: For the seasoning, I use chili powder, cumin, salt, onion powder, garlic powder, and cayenne pepper.
- Oil: The oil is to cook the shrimp in. I like to use extra-virgin olive oil, but you could use avocado oil, vegetable oil, or any other neutral oil.
For the Tostadas:
- Tostada Shells: I like to just buy tostada shells, but you could also fry corn tortillas and make your own.
- Toppings: Have fun with this – my favorite toppings are shredded cabbage, diced tomatoes, queso fresco cheese, and sliced jalapenos.
How to Make Shrimp Tostadas
These are so easy to make and only take a few steps.
- Make the sauce by mixing all of the ingredients together.
- Make the guacamole by mashing the avocados. I like to leave them a little bit chunky, but you can make it as smooth or as chunky as you’d like. Stir in the lime juice and cilantro, then season to taste with salt.
- I find that the easiest way to coat the shrimp is to add the shrimp to a ziplock bag, then add all of the spices. Gently shake the bag until the shrimp are evenly coated. Add the oil to a hot pan, then cook the shrimp until they are cooked through.
- Assemble your tostadas! Start with the guacamole on the bottom, followed by the shrimp then any desired toppings.
Tips and Tricks
I like to refrigerate the sauce while I’m making everything else so that it can set up a little bit.
Shrimp cook very fast, so make sure you don’t overcook them and end up with rubbery shrimp.
I like to heat the tostada shells up in the oven before adding the toppings.
If you have leftovers, store all of the components separately in the refrigerator.
More Shrimp Recipes
Shrimp Pasta Salad
Shrimp Po Boy with Pineapple Slaw
Coconut Shrimp Tacos with Mango Salsa
Shrimp Alfredo
Cajun Shrimp
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Shrimp Tostadas
Ingredients
Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon sriracha
- 1/2 teaspoon garlic powder
- Fresh lime juice to taste
Guacamole:
- 2 avocados
- Juice from 1/2 lime
- 2 tablespoons chopped cilantro
- Salt
Shrimp:
- 1 lb shrimp peeled, deveined, and tails removed
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
For the tostadas:
- 6 Tostada shells
- Shredded cabbage
- Diced tomatoes
- Cotija or queso fresco cheese crumbled
- Jalapeno slices
Instructions
- Preheat the oven to 350ºF.
- In a small bowl, combine the mayonnaise, sour cream, sriracha, and garlic powder. Add lime juice to taste. Refrigerate until needed.
- In another bowl, remove the peel and the pit from the avocados. Use a fork or a masher to mash the avocado. You can make this as chunky or as smooth as you’d like. Add in the lime juice and cilantro, then season to taste with salt.
- Place the shrimp in a large ziplock bag or in a large bowl. Add the chili powder, cumin, salt, onion powder, garlic powder, and cayenne powder and shake the bag to evenly coat the shrimp.
- Place a skillet over medium heat. Add the olive oil. Once hot, add the shrimp and cook just until the shrimp are cooked through, flipping the shrimp as needed. This will only take a couple of minutes. Remove from the heat.
- Place the tostada shells in the oven and bake for 3-4 minutes.
- Remove the shells from the oven. Spread each shell with some of the guacamole, then top with shrimp. Add your desired toppings, and drizzle with the sauce. Serve immediately.
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