Shrimp Tostadas
Layers of texture make these Shrimp Tostadas so fun and delicious to eat. From the crunchy tostada shell to the creamy smashed avocado to the tender shrimp and everything in between, these are completely customizable.
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These Shrimp Tostadas are a favorite for a reason. Bright, juicy shrimp is piled on a crunchy corn shell with beans, veggies, and creamy toppings. They’re perfect for a light meal or shareable appetizer, and they come together quickly while delivering big flavor.
Inspired by classic Mexican tostadas and restaurant-style versions I’ve always enjoyed, shrimp tostadas are all about the texture contrast: crisp shells, tender shrimp, bright lime, and creamy sauces for balance.
Serve them to guests, enjoy for a casual dinner, or make them part of your next party spread. This shrimp tostada recipe is endlessly customizable and always satisfying.
Why You’ll Love This Shrimp Tostada
- Ready in about 20 minutes
- Bright, fresh toppings and juicy shrimp
- Great for gatherings or quick dinners
- Easy to make gluten-free with corn tostada shells
- Customizable with beans, slaw, avocado, hot sauce, or your favorite toppings.
Ingredients YOu’ll Need
The nice thing about making this shrimp tostada recipe is that you really can choose your own adventure. Mix and match toppings, or double up the amount of shrimp you add for more protein. Here’s what you’ll need:
Shrimp, Beans & Shells
- Large shrimp: Argentine Red Shrimp, peeled and deveined, work best.
- Canned refried beans: Choose your favorite.
- Taco seasoning: Used to flavor the shrimp and sauces.
- Corn tostada shells: Store-bought crispy or baked fresh.
Fresh Toppings
- Shredded cabbage: The crisp crunch adds so much.
- Tomatoes: Roma tomatoes diced or halved cherry tomatoes.
- Red onion: Diced for added bite and freshness.
- Guacamole: Avocado, lime, and chopped cilantro make a quick homemade version.
- Roasted corn: Check the freezer section for pre-roasted kernels.
Finishing Touches
- Spicy crema: Make your own with Greek yogurt, mayonnaise, lime juice, and spices.
- Cotija or queso fresco: A sprinkle of cheese is always welcome.
The warmth of the shrimp pairs beautifully with crisp produce and bright citrus, and using pre-cooked shrimp or quick seasoning keeps prep light.
How to Make Shrimp Tostadas
Crisp the Shells: Arrange corn tostadas on a baking sheet. Lightly spray both sides with avocado oil and season with salt. Bake at 400 degrees F until crispy.
Season Beans and Heat: Add canned beans and taco seasoning for extra flavor to a small pan over medium heat until warmed through.
Make Guacamole: Smash avocados with lime juice, salt, pepper and ground cumin. Fold in chopped cilantro.
Prepare Shrimp: Season with salt and pepper and sauté in a hot skillet with oil for about 2 to 3 minutes per side until opaque and slightly charred.
Assemble Tostadas: Spread beans on each shell and top with guacamole and cooked shrimp.
Add Toppings: Diced tomatoes, red onion, roasted corn, and cabbage can be layered on before finishing with the shrimp. Make it rain crumbled cotija and drizzle on crema to finish.
This shrimp tostada recipe comes together fast and feel like a restaurant-style dish at home. All you need are quality toppings and crispy shells to really make them shine.
Tips for the Best Shrimp Tostada
- Use toasted shells: Crisp shells won’t get soggy under juicy toppings.
- Season generously: A little lime, spice, and salt go a long way.
- Keep textures bright: Fresh cilantro, lime, and crunchy cabbage make every bite pop.
- Mix it up: Substitute black beans or a quick slaw for a varied combination.
If you love this Shrimp Tostada, you might also want to try easy Shrimp Tacos or plant-based “Beef” Fajita Salads. All of these recipes use the same Taco & Fajita Spice Blend, which adds that familiar flavor combination from one jar.
Shrimp Tostada
Ingredients
For the tostadas:
- 6 corn tortillas
- Avocado oil spray
- Kosher salt to taste
For the refried beans:
- 1 16-ounce can vegetarian refried beans
- 1 tablespoon taco & fajita spice blend
For the mashed avocado:
- 2 large, or 3 medium avocados
- 2 tablespoons lime juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cumin
- Pinch of black pepper
- 2 tablespoons chopped, fresh cilantro
For the shrimp:
- 6 Argentine Red Shrimp, peeled with tail on
- 1 tablespoon olive oil
- Kosher salt
- Black pepper
For the spicy crema:
- ½ cup greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons lime juice
- 1½ teaspoons taco & fajita spice blend
- 1 to 2 teaspoons Sriracha
Additional vegetables and toppings:
- 2 roma tomatoes, diced
- ¼ red onion, diced
- 2 cups shredded green cabbage
- 1 cup frozen roasted corn
- ½ to 1 cup crumbled cotija
Instructions
For the tostadas
- Preheat oven to 400 degrees F. Spray a large baking sheet with avocado oil spray and layer tortillas in a single layer. Spray the top of the tortillas with more avocado oil spray and add another baking sheet of the same size onto the top of the tortillas.
- Place in oven and bake for 15 minutes. Remove the top tray and sprinkle tostadas with kosher salt to taste.
For the refried beans
- In a small pot, add refried beans and taco seasoning. Stir to combine and heat on medium until heated through, about 5 minutes.
For the mashed avocado
- Slice avocados in half and remove the seed. Add flesh of the avocados to a medium bowl with the rest of the ingredients. Use the back of a fork to smash the avocado and incorporate all of the ingredients.
For the shrimp
- Heat a small skillet over medium-high heat. Add olive oil. Once heated, layer in shrimp and season with salt and pepper.
- Cook for about 2 minutes, flip and cook 2 minutes on the other side, until cooked through. Remove from pan and set aside.
- Dish-saving tip: Prepare your corn by adding it to a skillet (use the same skillet you used for your shrimp) and cook on medium-high for about 5 minutes.
For the spicy crema
- In a small bowl, add the ingredients and whisk together.
How to assemble:
To assemble shrimp tostada
- Spoon a layer of refried beans onto each tostada, then top with a layer of smashed avocado.
- Top with warmed, roasted corn.
- Sprinkle on a generous portion of veggies: shredded cabbage, diced tomato, and red onion.
- Place a single cooked shrimp onto each tostada.
- Finish with crumbled cotija and spicy crema.
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