Shrimp Tostadas

When you’re looking for a protein-rich, family-friendly meal, you can’t do better than Shrimp Tostadas. Simple and delicious, they combine chipotle-chili-lime shrimp with crispy tortillas and a smooth, flavorful avocado crema. Best of all, they’re done in half an hour.

If you know me at all, you know shrimp are a go-to protein source that I love to dress up a thousand ways. While tostadas are always a good option, though, here’s the thing: They’re known for falling apart. Many recipes try to avoid this by smushing toppings into a base of mashed avocado, or skipping sauce altogether in favor of salsa. I like to take a middle route that maximizes both flavor and structural integrity.

First, I spread my blended Avocado Crema right on the crispy shell, where it does double duty, both counterbalancing the chipotle-coated shrimp as well as anchoring them and the cabbage in place. Et voilà: a tostada that both tastes great and holds together to the last, all while bringing tons of protein to the table.

But that’s not it. These come together faster than you’d think. Ten minutes to marinate, three minutes in the pan, and they’re ready for their starring role. The key to this recipe is layers of flavor. I like to zest the limes before juicing them to maximize the citrus punch, while adding chili powder to chipotle gives the shrimp a wonderful smokiness to complement the lime. The whole thing looks dramatic with black beans and rice for a weeknight meal, and it works well as a simpler appetizer too.

Recipe at a Glance

• Prep Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 tostadas
• Skill Level: Easy

Ingredients for Shrimp Tostadas

• Medium Shrimp: To make sure your shrimp are neither too small nor too large, look for a batch labeled 31-40 or 41-50 count per pound. If you’re on a time crunch, buy them already peeled and deveined. If they’re frozen, make sure to thaw them in the fridge overnight.
• Limes: Look for smooth, unblemished, heavy limes. The latter indicates a lot of juice, so weigh a few in your hands to get a feel. Start by zesting before cutting them in half for juicing.
• Chili Powder: Chili powder and ground chili are not the same thing. Look for standard American chili powder, which is a spice mix rather than a whole ingredient.
• Chipotle Chili Powder: This, on the other hand, is a pure ingredient. Look for ground dried smoked jalapeño/chipotle peppers. Start with the listed amount and add more if you like things hotter.
• Garlic Powder: I prefer it over fresh here for a more subtle garlic flavor.
• Ground Cumin: This is one spice that I like to be really fresh and fragrant. If you don’t get a whiff of the spice when you open the jar, it’s probably time for a new one.
• Avocado: Choose a medium Hass avocado that is black-skinned and ripe, but not soft. Press gently to make sure it yields without mushing.
• Sour Cream: No one likes runny crema, so choose full-fat sour cream that will hold its structure. You can also use Mexican crema or plain Greek yogurt, though the latter will add that extra yogurt tang.
• Tostada Shells: If you have time to make Homemade Tostada Shells, that’s always the gold standard. If not, look for a premade option that is 4 to 5 inches across and made of corn.
• Shredded Cabbage: Either green or red cabbage will work. You can get it pre-shredded, do it yourself at home, or use a bagged coleslaw mix.
• Pickled Red Onions: It’s always worth having a jar of pickled red onions on hand if you like them. Though you can find them at the store, my Easy Pickled Red Onions only take 5 minutes of active time and are a go-to condiment.
• Cotija or Queso Fresco: Dealer’s choice. Cotija is saltier and gives that nice crumble; queso fresco is milder and creamy. Either way, the cheese finishes the tostada with a salty, cool bite.
• Fresh Cilantro: When choosing cilantro, look for green, bright-smelling, and sturdy-looking stems. Store the bunch stem-side-down in a glass of cold water, draped in a plastic bag. It will stay fresh for a week in the fridge. Don’t be too picky about getting the stems out; you can chop them up along with the leaves and no one will know.

How to Make Shrimp Tostadas

To make your tostadas, start by tossing the shrimp in a mixture of the lime zest, lime juice, olive oil, chili powder, chipotle, cumin, and salt. Once fully covered, let the shrimp sit at room temp for about 10 minutes while you make the crema.

Simply blend the avocado, sour cream, lime juice, garlic powder, cumin, and salt until smooth, then set it aside.

Once the shrimp have marinated, sear them in a hot skillet, in a single layer without crowding, two to three minutes per side. You want them opaque and lightly browned, but don’t overcook them or they’ll become rubbery.

Next, grab a tostada shell, spread a generous layer of crema on the bottom, then top with the cabbage, shrimp, pickled onions, cotija, cilantro, and a lime wedge — preferably in that order for maximum stability.

Make-Ahead and Storage

If you’re looking to shorten your prep time, make the avocado crema a day ahead. Just make sure to put plastic wrap directly onto the surface of the sauce once made, as it will brown otherwise. It may still darken a bit, but give it a stir and no one will notice.

While the recipe advises marinating your shrimp for 10 minutes, they’ll be fine for up to 30. Don’t go longer than that, though. Lime juice is an acid, which can actually cook your shrimp. (This is the science behind ceviche, if you’re curious.) Avoid that by marinating and cooking right before you plan to eat.

Although it’s tempting, don’t assemble your tostadas ahead of time. The shells fall apart within minutes of receiving the crema treatment. If you’re feeding a lot of people, make a build-your-own tostada bar and let folks prep their own.

You can keep leftover cooked shrimp for up to two days in the fridge in an airtight container. I like them cold over a salad or in tacos. Beware reheating, which will only make them rubbery. Freezing is a no-go for any ingredient in this recipe.