Go Back
–+ servings
Print Recipe
No ratings yet

Shrimp Tostadas

Recipe from Two Peas and Their Pod

Crispy baked tostadas loaded with zesty shrimp, creamy avocado, and crunchy, fresh toppings—ready in just 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: avocado, shrimp, tostadas
Servings: 4
Calories: 401kcal

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:

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

How to Store:Tostadas are best when freshly assembled, but here’s how to store the components. 
  • 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

Calories: 401kcal | Carbohydrates: 34g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1263mg | Potassium: 740mg | Fiber: 10g | Sugar: 1g | Vitamin A: 627IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 2mg