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Shrimp Tostadas Recipe
After a busy day at work, the last thing I want to do is make a complicated meal for dinner. That’s why I’ve loved these Easy Shrimp Tostadas for YEARS as my go-to for weeknights when I feel tired and need something healthy and flavorful to feed the family.
I like to drizzle a little bit of hot honey and lime juice over them, but I also think a creamy lime dressing or some cotija cheese would also taste amazing on them. Either way, this recipe is always such a hit and I love that it’s made in one pan. Effortless cooking and easy cleanup – that’s my kind of dinner!
Why You’ll Love this Shrimp Tostada Recipe
- 30 Minutes or Less – From start to finish, this one’s on the table in under half an hour!
- One Sheet Pan – Minimal cleanup with everything roasted on one pan.
- Flavorful – Zesty spices, creamy guac, fresh veggies, and sweet-spicy drizzle!
- Gluten-Free – Made with corn tortillas, so it’s naturally gluten-free.
- Customizable – You can make it spicy, keep it mild, or load it up with extra veggies.
You’ll Also Love: Easy Ground Beef Tacos
Ingredients
Here’s everything you’ll need to make these easy tostadas:
- Raw Shrimp – I use peeled, tail-off frozen shrimp that I thaw quickly in cold water. You can also use fresh shrimp if preferred!
- Chili Powder, Cumin, Garlic Powder, Paprika – A flavorful, smoky spice mix for the shrimp.
- Salt/Pepper
- Corn Tortillas – The crispy base of the tostadas. Use your favorite gluten-free variety! Another option is to buy already-made tostadas from the grocery store.
- Avocado Spray Oil – To crisp up the tortillas in the oven. Feel free to just brush oil over the tortillas instead!
- Red Bell Pepper & Red Onion – Thinly sliced or diced for roasting. Adds color and crunch!
- Avocado Oil – Helps roast the veggies to golden perfection.
- Guacamole – Store-bought or homemade—whatever works best for you!
- Fresh Cilantro
- Hot Honey – Sweet heat to balance the savory flavors. Regular honey or a drizzle of sriracha works too!
- Fresh Lime Juice – A squeeze of brightness to finish it all off.
How to Make Shrimp Tostadas
This is the easiest weeknight dinner! You’ll just need a mixing bowl, a large sheet pan, and 30 minutes to get started. Here’s how to make Shrimp Tostadas:
- Season the Shrimp – Mix the spices and toss the shrimp until evenly coated.
- Crisp the Tortillas – Spray both sides and bake them until golden and crispy.
- Prep the Veggies – Thinly slice red onion and bell pepper.
- Roast Shrimp & Veggies – On the same baking sheet, roast everything for about 14-15 minutes.
- Assemble the Tostadas – Spread guacamole on the crispy tortillas, top with shrimp and veggies.
- Finish with Toppings – Add fresh cilantro, a drizzle of hot honey, and a squeeze of lime.
Best Shrimp Tostadas Recipe Tips
Don’t skip the flip! Flipping the tortillas while baking helps them get crispy on both sides.
Use a wire rack on your sheet pan if you want even more crisp on the shrimp.
Make it your own! You can add black beans, shredded lettuce, or sliced avocado on top for even more flavor and texture.
Meal prep – You can roast the shrimp and veggies ahead of time and store them for easy lunches all week long! Add them to tacos, tostadas, or even over rice.
Variations
- Spicy Shrimp Tostadas – Add crushed red pepper to the spice mix or use chipotle powder for a smoky kick. Top with sriracha instead of hot honey!
- Black Bean & Shrimp Tostadas – Add a layer of black beans over the guacamole.
- Low-Carb Tostadas – Swap the corn tortillas for low-carb tortillas.
- Cotija Cheese – I love this addition to shrimp tostadas. Feta cheese would work great, too!
- Mango Salsa – Skip the hot honey and add this mango salsa instead. SO good.
How to Store Shrimp Avocado Tostadas
Refrigerator – Store the cooked shrimp and veggies in an airtight container for up to 3 days. Keep tortillas and guacamole separate until ready to serve.
Reheat – Warm the shrimp and veggies in the microwave or in a skillet. Re-crisp tortillas in the oven if needed!
Meal Prep Tip – Make the components ahead of time, then assemble right before eating for the freshest texture.
More Hispanic Recipes You’ll Love
- Mango Habanero Chicken Bowls
- Churro Cheesecake Baked Oats
- Crispy Carnitas Bowls
- Meal Prep Southwest Chicken Burrito Bowls
- Chili Lime Steak Tacos w/ Mango Salsa
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Shrimp Tostada with Guacamole
Video
Equipment
Ingredients
- 1 pound raw frozen shrimp (thawed and peeled (tail-off))
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 small corn tortillas
- avocado spray oil (for the tortillas)
- 1/4 medium red bell pepper (thinly sliced or diced)
- 1/4 medium red onion (thinly sliced or diced)
- 1/2 Tablespoon avocado oil
- 1 cup guacamole
- freshly chopped cilantro (to taste)
- hot honey drizzle (to taste)
- freshly squeezed lime juice (to taste)
Instructions
- Preheat the oven to 425 degrees F.
- Rinse the shrimp under cold water to remove any ice.
- Mix the chili powder, cumin, garlic powder, paprika, salt, and pepper together in a large bowl.
- Toss the shrimp in the bowl and coat evenly. Set aside.
- Spray (or brush) each side of the tortillas with oil, then lay flat on the baking sheet.
- Bake the tortillas for about 4-5 minutes, then flip and bake another 4-5 minutes (or until crispy).
- Meanwhile, chop the red onion and bell pepper.
- When the tortillas are done, set them aside and spread the veggie mixture on half of the hot pan. Add the shrimp to the other half, spreading into a single layer.
- Mix the avocado oil into the veggies, then bake the veggies and shrimp for about 14-15 minutes.
- Top each tostada with guacamole, cooked shrimp and veggies, freshly chopped cilantro, a drizzle of hot honey, and a squeeze of lime juice.
Valerie Turner says:
The food is good quick and easy to prepare thank you thank you thank you
JOL Team replied:
So glad you enjoyed it!
Angelina Smith says:
Excellent! My husband and I loved this recipe.
Melissa says:
These came out really yummy! For my preference I think I would do a tad less salt next time and definitely will not bake the tortillas again. They came out tasting hard and stale. Although Pam frying means a lot of oil, it tastes much better that way and just using some avocado oil will suffice. But I will definitely be making these again
Jar Of Lemons replied:
Thanks, Melissa. I appreciate the review and feedback. Glad you enjoyed this recipe!
Elizabeth says:
These tostadas are amazing! Wow, my family loved them and asked for seconds. Such delicious flavor and so easy to make!
Greta says:
Loved this taco. So easy, quick and delicious! Perfect
Nora says:
These shrimp guacamole tostadas sound absolutely amazing—fresh, crunchy, flavorful, and I love that they come together so quickly on one sheet pan!
Nicole says:
These are so good! I love the shrimp with the guac and veggies.
Liz says:
These tostadas were amazing!!! They were easy to make and incredibly delicious. I’ll be making them again very soon.
Paula says:
These totastadas were so tasty! The shrimp was perfectly cooked and the toppings you recommended ocmplimented it nicely. Everything turned out great.
Shelley Gianino says:
I did not cook the shrimp nearly as long as recommended & it was done. The vegetables were done after 12”. I did use cotija Mexican shredded cheese which was a nice addition. I omitted the honey. Ty for the recipe!
Jar Of Lemons replied:
You’re welcome! Glad you enjoyed it.