Spicy Shrimp Tostadas are proof that sometimes a crunchy shell beats a soft tortilla. Each one starts with a tostada shell so crisp it cracks the second you bite into it, then gives way to cool, creamy avocado mash, warm smoky shrimp, and a bright squeeze of lime. I make these a lot during the summer because the recipe is simple and everyone loves it.
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What makes this one worth returning to is the contrast in every bite: the shatter of the shell, the smoothness of the avocado, the char and spice on the shrimp. If you want to switch things up, grilled shrimp works just as well as pan-seared, and you can swap the sour cream for Mexican crema if you have it on hand.
Leftover shrimp keeps well in the fridge overnight, so sometimes I cook double and use the extra for topping a salad or folding into a quesadilla the next day. The smoky paprika and cumin on the shrimp hold their flavor even after a day.
Ingredient Notes
Medium shrimp that are already peeled and deveined simplify your prep. Fresh shrimp is nice if your grocery store has a good seafood counter, but frozen shrimp thawed overnight in the fridge works just as well.
Ripe avocados make or break this recipe. Choose ones that give slightly under gentle pressure, and if they still feel hard at the store, give them a day or two on the counter before you use them.
A jalapeño brings just enough heat without taking over the dish. Pull out the seeds and the white membrane if you want to keep things milder, or leave a few seeds in if you like more of a kick.
Sour cream adds a cool, tangy finish, but Mexican crema is a nice substitute if you have a Latin market nearby. Either one works the same way here, so use whichever you already have in the fridge.
Store-bought tostada shells hold up well under the weight of the toppings, with a sturdier crunch than a fried tortilla chip. You can also make your own by frying corn tortillas until they turn crisp and golden, which gives you a slightly thicker, more rustic shell.
How To Make Shrimp Tostadas
A simple rub of paprika, cumin, and garlic powder gives the shrimp their color, then a hot skillet gives them a slightly caramelized edge as they sear. While those cook, mash the avocados with lime juice, red onion, jalapeño, and cilantro until the mash turns chunky and full of texture rather than smooth and one-note. From there, it’s a matter of layering the mash, shrimp, and tomato onto the crisp shells so every bite carries all three textures at once.
What To Serve With It
These tostadas are rich and a little spicy, so I like to serve them alongside something bright and cooling. A scoop of Guacamole on the side never hurts, even though there’s already avocado in the mash, since more guacamole is always a good idea in my house. Grilled corn brushed with lime and chili, like Elote or Mexican Corn Salad, rounds out the plate with something warm and smoky.
If you want to add another layer of heat and sweetness, a spoonful of Mango Habanero Salsa or a drizzle of Salsa Macha on top is perfect. A small pile of Mexican Pickled Onions adds a sharp, tangy crunch that cuts through the richness of the avocado and sour cream.
Shrimp Tostadas
Robin Donovan
Ingredients
- 8 tostada shells
- 1 pound medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 ripe avocados peeled and pitted
- Juice of 1 lime
- 1/4 cup finely diced red onion
- 1 small jalapeño seeded and minced
- 1/4 cup fresh cilantro chopped
- 1/4 cup sour cream
- 1 tomato diced
- Lime wedges for serving
Instructions
- Season the shrimp. In a medium bowl, toss the shrimp with the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until every piece is coated.
- Cook the shrimp. Heat a skillet over medium-high heat and cook the shrimp for two to three minutes per side, until they turn pink and opaque. Remove the skillet from the heat and set the shrimp aside.
- Make the avocado mash. In a separate bowl, mash the avocados with the lime juice. Stir in the red onion, jalapeño, and cilantro, then add a pinch of salt and adjust the seasoning to taste.
- Assemble the tostadas. Spread a layer of avocado mash on each tostada shell, then top with the cooked shrimp and diced tomato. Drizzle each one with sour cream.
- Garnish and serve. Sprinkle the tostadas with extra cilantro and serve with lime wedges on the side.
Notes
2. Mexican crema can replace the sour cream if you want a closer match to how these are traditionally served.
