This Shrimp Tostada recipe has layers of flavor, and is easy to make at home for lunch or dinner. Crispy tortillas are topped with creamy guacamole, fresh pico de gallo, and beautifully seasoned shrimp. Perfect for Taco Tuesday or any busy weeknight dinner!
Do you love Taco Tuesdays at your house like we do? We like to expand on the theme and make more than just our favorite shrimp tacos (although that is my personal favorite fast lunch!). We like to mix it up with other Mexican dishes and Mexican-inspired dishes, like Tex-Mex Vegetarian Nachos, Mexican Lasagna, and Leftover Turkey Enchiladas.
And we love doing food mashups like Taco Pizza, Taco Mac and Cheese, and Taco Pasta for easy dinner ideas.
But lately I’ve been obsessed with tostadas. More specifically, this shrimp tostadas recipe. And I’m so excited to share my latest obsession with you all!
Jump to:
🌮 What are tostadas?
If you’ve never had a tostada before, they are a popular Mexican dish consisting of a crispy fried or toasted tortilla topped with various ingredients. The word “tostada” actually means “toasted” in Spanish.
Think of a tostada like an open-faced taco!
❤️ Why you’ll love these shrimp tostadas
There are oh so many reasons why you’ll love this easy tostada recipe!
- Easy – This is an easy recipe that any home cook can make! I’ve included some step-by-step photos to show you just how easy it is to make tostadas.
- Versatile – Tostadas are versatile. Each person can customize tostadas with their favorite toppings, making this an easy dinner the whole family will love.
- Layers of flavor – With crispy tortillas, topped with succulent shrimp, creamy avocado guacamole, fresh pico de gallo, and bold spices, every bite is full of a delicious combination of Mexican flavors and different textures.
🛒 Ingredient notes
You just need a few simple ingredients that are easy to find in any local grocery store.
- Small tortillas – You can use crispy corn tortillas or flour tortillas, but definitely use the smaller “street taco” sized tortillas when making tostadas.
- Olive oil – Use extra virgin olive oil to toast the crispy tortillas in the pan.
For the guacamole:
- Fresh avocado – Use ripe avocado to make the guacamole.
- Fresh garlic – Mince some fresh garlic cloves for the guacamole.
- Cilantro – Finely chop some cilantro for the guacamole.
For the shrimp and seasoning:
- Shrimp – You’ll need fresh shrimp, and I like to use large shrimp. You can also use frozen, pre-cooked shrimp — just be sure to thaw the shrimp completely before using.
- Garlic powder & onion powder – Because we want a little bit of that aromatic aroma and flavor in the shrimp, too
- Oregano – Adds an earthy depth of flavor.
- Cumin – Adds a rich flavor to the seasoning.
- Chili powder – Use more or less, depending on how much heat you want to add to the dish.
- Salt & pepper – Season with kosher salt and ground black pepper.
For the pico de gallo:
- Tomatoes – I love to use Roma tomatoes, but you can use almost any of your favorite tomatoes for the pico de gallo.
- Shallots – Shallots have a more subtle flavor and are less punchy than yellow onions or red onions, but you can substitute either in a pinch.
- Fresh lime juice (not pictured) – Adds a nice citrus brightness to the pico de gallo.
- Cilantro – You’ll also need more fresh cilantro leaves chopped for the pico de gallo.
Optional toppings: diced or sliced red onion, sour cream, crumbled cotija cheese, shredded cheese, queso fresco, pinto beans, black beans, sliced black olives.
✅ Step-by-step instructions
You’ll find more detailed instructions and a full ingredient list in the printable recipe card at the bottom of the post. But here are step-by-step photos and basic instructions to help you make these simple shrimp tostadas.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Toast the small tortilla rounds just until slightly crisped up, about 2 minutes on each side. Remove and set aside on a plate.
3. In a large bowl, whisk together all of the shrimp seasoning ingredients.
4. Add the shrimp and toss well to coat. Set aside to marinate for just a few minutes.
5. Make the guacamole: In a large bowl, use a fork to mash the avocado then mix in the other guacamole ingredients to the mashed avocado. Set aside.
6. In a separate bowl, mix together the pico de gallo ingredients and set aside.
7. In the same skillet you used to toast the tortillas, cook the seasoned shrimp over medium-high heat. Add more olive oil, if necessary. Cook shrimp just until no longer opaque and the shrimp has turned color. Remove from heat and set aside.
Assemble the tostadas
8. Divide the avocado mash and spread a layer of guacamole evenly on top of the tortillas.
9. Then top when cooked juicy shrimp.
10. Finally, top with the pico de gallo and, if you like, a squeeze of lime juice. Garnish with chopped fresh cilantro. Serve immediately.
👩🏻🍳 Recipe FAQs
Eating tostadas can be a bit messy but truly worth it. They are usually eaten by picking them up with your hands and taking a bite, much like eating a taco. But you can use a fork and knife instead if you prefer a neater approach.
While these crispy tostadas are best enjoyed soon after they are made, you can store leftovers in an airtight container and refrigerate for up to 3 days.
I have found that reheating a tostada either on a skillet on the stove or in an air fryer is the best way to reheat this dish. Both options give you a crunchy tortilla. You could also reheat a tostada in the microwave, but the tortilla will be softer and not as crunchy. Whichever method you choose, be sure to only reheat until the ingredients are just heated through, as it’s easy to overcook the shrimp. And nobody wants rubbery, overcooked shrimp!
🍽 Serving ideas
These are tasty little complete meals on their own.
But I also like to serve these with some Elote (Mexican Corn) Dip, refried beans, a side of Cilantro Lime Brown Rice, or some tortilla chips with Ground Beef Taco Dip.
🍷 🥂 Wine pairings
When pairing wine with Mexican food, I suggest choosing a wine that will enhance the bold flavors and not compete with them. These shrimp tostadas are delicious when paired with a crisp Sauvignon Blanc that can elevate the seafood and spices.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Skillet – Use a large non-stick skillet to cook the tortillas and shrimp.
- Tongs – Use kitchen tongs to flip over the tortillas and the shrimp while cooking.
- Mixing bowls – You’ll need a set of mixing bowls, a whisk, and fork or avocado masher to make the shrimp seasoning, pico de gallo, and the guacamole.
More Mexican-inspired recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Shrimp Tostada
Equipment
Ingredients
- 1 Tablespoon olive oil
- 6 small round tortillas, flour or corn tortillas in "street taco" size work well
For the guacamole
- 2 medium avocados, peeled and pitted
- 1 garlic clove, finely minced
- 1 Tablespoon chopped fresh cilantro
For the shrimp seasoning
- 1 Tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¾ pound raw medium to large shrimp
For the pico de gallo
- 2 tomatoes, diced
- 1 Tablespoon finely diced shallot
- 1 Tablespoon chopped fresh cilantro
- 1 Tablespoon fresh lime juice
Instructions
Cook the tortillas
- Heat 1 Tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the tortillas and cook about 2-3 minutes per side, just until the tortillas start to get crispy edges and darken a bit. Remove from heat and set aside.
Season the shrimp
- In a large bowl, whisk together all of the shrimp seasoning ingredients (olive oil, cumin, chili powder, garlic powder, onion powder, oregano, salt and pepper). Add the shrimp and toss to fully coat the shrimp. Set aside and allow to marinate while you make the guacamole and pico de gallo.
Make the guacamole
- In a large bowl, smash the avocado until creamy. Then mix in the garlic and cilantro until well combined. Set aside.
Make the pico de gallo
- In a separate large bowl, mix together the diced tomatoes, shallots, cilantro, and lime juice until well combined. Set aside.
Cook the shrimp
- Add the shrimp to the same skillet used to cook the tortillas, over medium-high heat. Cook for about 1-2 minutes on each side, just until the shrimp is cooked through.
Assemble the tostadas
- Place a tortilla round on a plate. Top with some guacamole. Add a few pieces of the cooked and seasoned shrimp. Top with a little pico de gallo. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
