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A close-up of a shrimp tostada in a creamy sauce, crumbled feta cheese, sliced red onions, shredded cabbage, fresh herbs, and a lime wedge on the side.
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Shrimp Tostadas

Chipotle-chili-lime shrimp on crisp shells over a cool, blender-smooth avocado crema. These Shrimp Tostadas come together in 30 minutes and work as a weeknight main or a casual appetizer.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: 4th of July, Cinco de Mayo, game day, healthy, Memorial Day, party food, quick, spicy
Servings: 8 tostadas
Author: Marissa Stevens

Ingredients

For the Chili Lime Shrimp

  • 1 1/2 pounds medium shrimp peeled and deveined
  • 2 tablespoons fresh lime juice ~1 ½ limes
  • 1 1/2 teaspoons lime zest zest the same limes first
  • 1 tablespoon olive oil
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon chipotle chili powder or more
  • 1/4 teaspoon fine sea salt

For the Avocado Crema

  • 1 medium avocado
  • 1/3 cup sour cream or Mexican crema or plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • fine sea salt to taste

Assembly and Serving

Instructions

Marinate the Shrimp

  • In a medium bowl, combine lime zest, lime juice, olive oil, chili powder, chipotle chili powder, cumin, and salt. Add shrimp and toss to coat. Let marinate at room temperature for 10 minutes while you prepare the crema.

Make the Avocado Crema

  • In a blender or small food processor, combine avocado, sour cream, lime juice, garlic, and cumin. Blend until smooth. Season to taste with salt and set aside.

Cook the Shrimp

  • Heat a skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side, just until opaque and lightly browned. Remove from heat.

Assemble the Tostadas

  • Spread a spoonful of avocado crema on each tostada shell. Top with shredded cabbage, a few shrimp, pickled onions, crumbled cheese, and cilantro. Serve with lime wedges.

Video

Notes

  1. Homemade Tostada Shells make a difference, but store-bought tostada shells work well too.
  2. Shrimp cook fast, so keep an eye on the pan. You’re looking for just opaque centers and a little browning, usually 2 to 3 minutes per side.
  3. Start with 1/4 teaspoon chipotle chile powder and add more if you like things spicier. You can always add heat, but you can’t take it out.
  4. Avocado Crema holds up for a few hours in the fridge. Press plastic wrap directly against the surface to help prevent browning.

Nutrition

Calories: 233kcal | Carbohydrates: 15g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 296mg | Potassium: 446mg | Fiber: 3g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 1mg

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