Name: Shrimp Tostadas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 8 tostada shells; 1 cup shredded green cabbage; 1 avocado, sliced; 1/4 cup chopped fresh cilantro; 1/4 red onion, thinly sliced; Juice of 1 lime; 1/3 cup sour cream or Greek yogurt; 1 teaspoon lime zest; 1 teaspoon hot sauce (optional)

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Crispy tostadas topped with juicy spiced shrimp, creamy avocado, crunchy cabbage, and a zesty lime crema—this vibrant Shrimp Tostadas dish brings bold flavor and texture to every bite. Shrimp tostadas are one of my go-to meals when I want something quick, colorful, and absolutely packed with flavor. With just a few simple ingredients and under 30 minutes, I can whip up a dinner that feels like a treat.

Shrimp Tostadas

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb raw shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

8 tostada shells

1 cup shredded green cabbage

1 avocado, sliced

¼ cup chopped fresh cilantro

¼ red onion, thinly sliced

Juice of 1 lime

⅓ cup sour cream or Greek yogurt

1 teaspoon lime zest

1 teaspoon hot sauce (optional)

Directions

I start by tossing the shrimp in olive oil and spices—chili powder, cumin, smoked paprika, salt, and pepper—until they’re evenly coated.

Then, I heat a skillet over medium-high and cook the shrimp for 2-3 minutes per side until they’re opaque and fully cooked.

While the shrimp cook, I mix together the sour cream, lime juice, lime zest, and hot sauce (if I want a kick) to make the lime crema.

To build the tostadas, I layer each shell with shredded cabbage, the cooked shrimp, avocado slices, and red onion.

I drizzle the lime crema on top and finish with a sprinkle of chopped cilantro. They’re best served immediately while everything’s fresh and crisp.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories per serving: Approximately 270 kcal

Variations

I sometimes swap the shrimp for grilled chicken or black beans for a vegetarian version.

If I want it spicier, I add more hot sauce or sliced jalapeños on top.

Mango salsa or pineapple chunks add a fruity twist that pairs well with the shrimp.

For a dairy-free option, I use a cashew-based crema or skip it altogether.

Storage/Reheating

Tostadas are best assembled fresh, but I store the components separately in the fridge. The shrimp and crema will keep for up to 3 days in airtight containers. When I’m ready to eat, I reheat the shrimp briefly in a skillet or microwave and build fresh tostadas with the other ingredients.

FAQs

How do I keep tostadas from getting soggy?

I always layer the cabbage first—it creates a barrier that helps keep the tostada crispy under the shrimp and crema.

Can I use frozen shrimp?

Yes, I just make sure they’re fully thawed and patted dry before seasoning and cooking.

What’s a good substitute for tostada shells?

If I don’t have tostada shells, I bake or fry corn tortillas until they’re crispy. It works just as well.

Can I make the lime crema ahead of time?

Absolutely. I like to make it up to 2 days in advance and store it in the fridge—it actually develops more flavor as it sits.

Is this recipe gluten-free?

Yes, as long as I use certified gluten-free tostada shells, the whole dish is naturally gluten-free.

Conclusion

Shrimp tostadas are one of those recipes I keep coming back to—they’re fast, fresh, and incredibly satisfying. Whether I’m making a quick dinner for myself or a fun meal to share, they always deliver on flavor. With endless topping options and easy prep, they’ve earned a permanent spot in my recipe rotation.

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Shrimp Tostadas

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Crispy tostadas topped with juicy spiced shrimp, creamy avocado, crunchy cabbage, and a zesty lime crema. This quick and vibrant dish is perfect for busy weeknights and packed with bold flavor and texture.

Instructions

In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until opaque and fully cooked.
While the shrimp cooks, prepare the lime crema by mixing sour cream (or Greek yogurt), lime juice, lime zest, and hot sauce in a small bowl.
To assemble the tostadas, layer each shell with shredded cabbage, cooked shrimp, avocado slices, and red onion.
Drizzle the lime crema over the top and sprinkle with chopped cilantro.
Serve immediately while fresh and crisp.