Shrimp Tostadas
Published on August 25, 2025
Quick Summary
These Shrimp Tostadas are packed with flavor and perfect for busy weeknights or casual entertaining! Crispy baked tortillas are piled high with creamy avocado, juicy chili-lime shrimp, crunchy cabbage, pickled red onions, and a drizzle of jalapeño ranch. Fresh, easy, and ready in 30 minutes!
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Pin ItShrimp Tostadas: An Easy Weeknight Meal
We’re big tostada fans at our house, and these Shrimp Tostadas are always a hit! They’re quick to make, full of bold flavor, and a little more fun than your typical taco night.
The crispy baked tortillas are topped with juicy chili-lime shrimp, creamy smashed avocado, crunchy shredded cabbage, tangy pickled red onions, fresh cilantro, crumbled cotija cheese, and a drizzle of jalapeño ranch. Everyone digs in the second they hit the table!
I love this recipe because it’s simple enough for a busy weeknight, but feels special enough to serve to friends. You can prep most of the components ahead of time, and let everyone build their own at the table. Serve with rice, refried beans, and dinner is done!
Ingredients (with Helpful Notes)
For the Tostadas:
- Corn tortillas: These are easy to bake right in the oven and get super crispy without any frying! It’s a healthier, mess-free way to get that perfect crunch every time.
- Avocado oil spray: For coating the tortillas! Use enough oil so they crisp up nicely.
For the Shrimp:
- Raw shrimp (peeled and deveined): Medium to large shrimp work well. Remove the tails for easier eating.
- Lime juice & zest: Adds bright citrus flavor and tenderizes the shrimp.
- Chili powder, smoked paprika, cumin, garlic powder, onion powder: A simple but bold spice blend that gives the shrimp smoky, warm flavor.
- Avocado oil or olive oil: For cooking the shrimp in the skillet.
For the Toppings:
- Avocados: Smashed with a pinch of salt and lime juice for a creamy base.
- Shredded red cabbage: Adds color and crunch.
- Pickled red onions: Tangy, vibrant, and easy to make ahead. I always have a jar in my fridge!
- Fresh cilantro: For brightness and herby flavor.
- Cotija cheese: Crumbly and salty, perfect for finishing.
- Jalapeño ranch: Adds a creamy, spicy kick and can be made in advance. My creamy cilantro lime dressing or cilantro lime vinaigrette also works well!
Tips for Making Shrimp Tostadas
- Bake, don’t fry. Spraying tortillas with oil and baking them gives you the perfect crispy base, without the mess of frying. Keep a close eye on them so they don’t burn!
- Don’t overcook the shrimp. They cook quickly! Once they’re opaque and lightly golden, pull them from the heat.
- Smash your avocado right before serving. This keeps it fresh and vibrant.
- Layer in the right order. Start with avocado so everything else sticks, then shrimp, then crunchy toppings.
- Make it a tostada bar! Great for entertaining, set out all the toppings and let everyone build their own.
Shrimp Tostadas
Ingredients
For the tostadas:
- 8 corn tortillas
- Avocado oil spray
- Kosher salt, to taste
For the shrimp:
- 1- pound raw shrimp peeled, deveined, and tails removed
- Juice and zest of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons avocado oil or olive oil
For the toppings:
- 2 avocados
- Shredded red cabbage
- Pickled red onions
- Chopped cilantro
- Cotija cheese
- Jalapeño ranch, for drizzling
Instructions
- Preheat the oven to 425 degrees F. Spray both side of each tortilla generously with oil, season with salt, and arrange in a single layer on a large baking sheet. Bake for 6 minutes, then flip and bake for 3 to 5 more minutes, until the tortillas are crispy.
- Pat the shrimp dry with paper towels. Place the shrimp in a large bowl. Add the lime zest, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Stir until all the shrimp is well coated.
- Heat the oil in a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5 to 8 minutes, flipping occasionally, until the shrimp are cooked through. Remove from heat.
- In a small bowl, smash the avocados with a fork. Spread smashed avocado evenly on top of the tostada shells.
- Add the shrimp, shredded cabbage, pickled red onions, cilantro, and cotija cheese. Drizzle with jalapeño ranch. Serve immediately.
Notes
- Cooked shrimp: Store in an airtight container in the fridge for up to 2 days. Reheat gently or enjoy cold.
- Smashed avocado: Press plastic wrap directly onto the surface to slow browning. Best used the same day.
- Pickled Red Onions: Keep in a jar in the fridge for a few weeks.
- Toppings: Store chopped cabbage and cilantro separately for freshness.
- Jalapeño Ranch– Store in the fridge for up to 5 days.
- Tostada shells: Keep in an airtight container at room temperature for up to a week.
Nutrition
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